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A female hand uses chopstick to pick up a shrimp from a plate of Shrimp Pad Thai.
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Shrimp Pad Thai Recipe

Delicious pad thai with shrimp for protein.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Thai
Servings: 3 servings
Calories: 671kcal

Equipment

  • 1 Wok (or large skillet)
  • 1 small bowl
  • 1 Pot

Ingredients

  • 8 oz. brown rice noodles (see notes above)
  • 15 large shrimp
  • 2 large garlic cloves
  • 2 large eggs
  • ½ cup cubed firm tofu (optional)
  • 2 tbsp. coconut oil
  • 1½ cup bean sprouts
  • ¼ cup chives (garlic chives are best if you can find them. Use half to cook with and half for fresh garnish)
  • 2 wedges fresh lime
  • ¼ cup peanuts (salted or unsalted, as you like)
  • 2 tsp. ground chilies (or chili flakes)

Sauce Ingredients

  • 3 tbsp. fish sauce (see notes above)
  • 2 tbsp. soy sauce (or coconut aminos if you are soy-free)
  • 4 tbsp. tamarind pureé
  • 3 tbsp. coconut sugar (or Sucanat or other unprocessed sweetener)

Instructions

  • Prep and measure all your ingredients so you have everything ready to go.
    Ingredients for this Shrimp Pad Thai Recipe in individual, white bowls, sitting on a white surface.
  • First, remove the shrimp heads, skin, and legs. Wash them and set them to dry on a paper towel.
    Preparing the shrimp for cooking, 5 large shrimp lay on a cutting board.
  • Slice the chives into small pieces, then peel and coarsely chop the garlic.
    A cutting board holds chopped chives.

The Noodles

  • Cook the noodles to package directions, then strain them. (Move fast after this because they stick together if they sit for longer than 4-5 minutes.)
    Rice noodles placed in a pot of water for cooking with other ingredients sitting next to the pot.
  • While the noodles cook, cook the shrimp in the coconut oil on high heat until the shrimp are fully cooked. Set them aside.
    Cooked shrimp in a wok.
  • If you are using tofu, add it to the wok and cook until it turns golden brown on every side. Once the tofu is ready, add the garlic, and the chopped garlic chives and toss around for 20-30 seconds. Set aside.
    Cooked tofu cubes with chives and garlic sitting in a wok.

The Sauce

  • In a small mixing bowl, whisk together the tamarind purée, fish sauce, sweetener, and soy sauce; mix until the sweetener fully dissolves, then set it aside.
    Shrimp Pad Thai sauce ingredients in individual bowls on a white surface.
  • Add the noodles to the wok with the sauce and mix around until the noodles change color to light brown.
    Adding pad thai sauce to a wok filled with tofu and rice noodles.
  • Push the noodles to one side of the wok, and pour the eggs in on the other side.
    Two raw eggs sitting in a wok next to pad thai.
  • Then scramble using a wooden spoon or chopped stick. At the end add the shrimp bean sprouts, more fresh garlic chives and the peanuts, continue tossing all the ingredients until combined.
    Just finished shrimp pad thai in a wok.
  • Serve immediately sprinkled with remaining peanuts and lime wedges on the side, a sprinkle of chili, and a handful of extra chives.
    Shrimp Pad Thai served on a white plate with chopsticks.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.33the recipe | Calories: 671kcal | Carbohydrates: 93g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 2264mg | Potassium: 602mg | Fiber: 10g | Sugar: 21g | Vitamin A: 740IU | Vitamin C: 10mg | Calcium: 159mg | Iron: 4mg