Pad Thai with Shrimp

Pad Thai, a stir fried rice noodle dish, is one of the most popular dishes in Thai cuisine. It’s definitely a favorite in my household, so much so that instead of always ordering it from the many wonderful Thai restaurants we have here in NYC, I learned how to make it.

Pad Thai is usually made with rice noodles, a protein, peanuts, lime, scallions, tofu, bean sprouts and a protein. I’ve made mine with shrimp and omitted tofu. Whatever you choose to add to your Pad Thai, you can’t go wrong. This is a tangy, sweet and tasty dish that’s sure to become a favorite, especially when you see how easy it is to make.

I hope you enjoy my rendition.

How to Make Pad Thai with Shrimp


8oz of rice noodles

For the sauce:

2 tbsp tamarind puree
3 tbsp brown sugar
2 tbsp fish sauce
2 tablespoons of olive oil
the juice of 2 limes
1 tbsp oyster sauce

For the stir fry:

2-3 tbsp vegetable oil
1 lb of shrimp
3 eggs, lightly whisked
1 medium shallot, sliced
3 garlic cloves, finely chopped
6 scallions
1 cup of beansprouts
1/4 cup peanuts, crushed in a mortar & pestle or chopped

When serving:

Lime wedges
Additional beansprouts

Make the Pad Thai

Place noodles in a large bowl and cover with cold water. Soak for 20-30 minutes.

Combine all the ingredients for the sauce in a small bowl, mixing until combined.

Heat 2 tbsp oil in a wok or large skillet over high heat. Cook shrimp for 2-3 minutes. Remove from pan and place on a plate. Add more oil and scramble the eggs. Remove from pan. Add garlic and onion, cook for about 30 seconds. Add the scallions and cook for about a minute. Add the sauce and return the shrimp and eggs. Add the noodles and stir for a few minutes. Add bean sprouts, stir and then remove from heat and sprinkle with crushed peanuts and add some bean sprouts. Squeeze some lime over the dish as well.

Where to buy some of the ingredients for Pad Thai (in NYC)

Bangkok Center Grocery (specializes on Thai ingredients)
Fei Long Supermarket
New Kam Man Supermarket

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For another dinner recipe, try this Parsee Red Chicken Curry or Chicken Tagine