Authentic Shrimp Pad Thai

The best pad thai is a careful dance of textures and flavors: chewy noodles, tender shrimp, fluffy egg, crunchy peanuts and bean sprouts, all coated in a glossy sauce that's equal parts tangy, sweet, and savory. Prep everything before you start—the actual cooking takes just minutes.

Ingredients

Instructions

1. 1

   Soak the rice noodles in hot tap water for 20-30 minutes until pliable but still firm. Drain.

2. 2

   Whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until the sugar dissolves. Set aside.

3. 3

   Heat 2 tablespoons of oil in a large wok over high heat. Add the shrimp and cook until just pink, about 1-2 minutes. Remove from wok.

4. 4

   Add remaining oil and the garlic. Stir-fry for 15 seconds, then add the drained noodles and sauce. Toss continuously until noodles absorb the sauce, about 2 minutes.

5. 5

   Push noodles to one side of the wok. Pour the beaten eggs into the empty side and scramble. Once nearly set, toss everything together.

6. 6

   Return shrimp to the wok along with most of the bean sprouts and green onions. Toss for another 30 seconds—you want the sprouts to stay crisp.

7. 7

   Transfer to plates. Top with chopped peanuts, remaining bean sprouts, cilantro, and a generous squeeze of lime.

8. 8

   Serve immediately—pad thai waits for no one.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information