Authentic Thai Shrimp Pad Thai Recipe

Introduction

Enjoy a delicious and authentic Pad Thai shrimp dish that brings the vibrant flavors of Thailand right to your home. This recipe features a tangy tamarind sauce, tender rice noodles, chicken, eggs, and fresh vegetables, all ready in just 30 minutes.

Ingredients

• 125 g Pad Thai rice noodles
• 1.5 tablespoons tamarind puree
• 3 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1.5 tablespoons oyster sauce
• 3 tablespoons vegetable oil
• 0.5 whole onion, sliced
• 2 cloves garlic, minced
• 150 g chicken breast, sliced
• 2 large eggs
• 1.5 cups bean sprouts
• 0.5 cup firm tofu, sliced
• 0.25 cup garlic chives
• 0.25 cup chopped peanuts

Instructions

1. Step 1: Soak the Pad Thai rice noodles in warm water until they are soft but still firm, about 10 minutes, then drain.
2. Step 2: In a small bowl, mix tamarind puree, brown sugar, fish sauce, and oyster sauce until smooth to create the Pad Thai sauce.
3. Step 3: Heat vegetable oil in a large skillet or wok over high heat.
4. Step 4: Add the sliced onion and minced garlic, stirring quickly until fragrant but not browned.
5. Step 5: Add the sliced chicken breast and cook until it turns opaque and is nearly cooked through.
6. Step 6: Push the chicken and vegetables to the side, crack in the eggs and scramble them until just set.
7. Step 7: Add the soaked noodles and pour the prepared sauce over them, tossing everything quickly to combine and heat through.
8. Step 8: Stir in the bean sprouts, tofu slices, and garlic chives, cooking for another minute to warm them without wilting.
9. Step 9: Remove from heat and sprinkle chopped peanuts on top before serving.

Tips & Variations

• Use tamarind puree rather than concentrate to avoid overly sour flavors and achieve authentic taste.
• Cooking over high heat and tossing quickly helps maintain the noodles’ texture and prevents them from breaking.
• For a seafood twist, substitute chicken with peeled shrimp.
• Add a squeeze of lime juice and extra chopped peanuts when serving for added brightness and crunch.

Storage

Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the noodles if needed. Avoid microwaving to maintain the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried tamarind paste instead of tamarind puree?

Yes, but you’ll need to mix the dried tamarind paste with warm water to create a puree-like consistency before using it in the sauce.

What if I can’t find rice noodles?

Rice noodles are best for Pad Thai due to their texture. If unavailable, try thin flat rice vermicelli or even flat wheat noodles, but the dish will have a different texture and flavor.

Authentic Thai Shrimp Pad Thai Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

Authentic-style Pad Thai shrimp featuring tamarind sauce, rice noodles, chicken, eggs, tofu, and fresh vegetables, cooked quickly over high heat for perfect texture. Ready in just 30 minutes, this Thai classic balances savory, sweet, and tangy flavors for a satisfying main dish.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main dish
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Main Ingredients

• 125 g Pad Thai rice noodles
• 1.5 tablespoons tamarind puree
• 3 tablespoons brown sugar
• 2 tablespoons fish sauce
• 1.5 tablespoons oyster sauce
• 3 tablespoons vegetable oil
• 0.5 whole onion, sliced
• 2 cloves garlic, minced
• 150 g chicken breast, sliced
• 2 large eggs
• 1.5 cups bean sprouts
• 0.5 cup firm tofu, sliced
• 0.25 cup garlic chives
• 0.25 cup chopped peanuts

Instructions

1. Soak Noodles: Soak the Pad Thai rice noodles in warm water until they are pliable but not fully soft. This usually takes about 20 minutes. Drain and set aside.
2. Prepare Sauce: In a small bowl, combine tamarind puree, brown sugar, fish sauce, and oyster sauce. Stir well until the sugar dissolves and the sauce is smooth.
3. Stir-fry Chicken and Aromatics: Heat vegetable oil in a large skillet or wok over high heat. Add sliced onions and minced garlic, stir-frying for about 1 minute until fragrant. Add the sliced chicken breast and cook until the meat is just cooked through, about 3-4 minutes.
4. Cook Eggs: Push the chicken and vegetables to one side of the wok and crack the eggs into the empty side. Scramble the eggs gently until they are almost set.
5. Add Noodles and Sauce: Add the soaked and drained noodles into the wok, then pour the prepared tamarind sauce over them. Toss everything quickly over high heat to ensure the noodles are coated evenly but remain intact and slightly firm.
6. Add Vegetables and Tofu: Toss in bean sprouts, firm tofu slices, and garlic chives. Stir-fry for an additional 1-2 minutes to combine the flavors while keeping the vegetables crisp.
7. Garnish and Serve: Remove from heat, sprinkle chopped peanuts over the top, and serve immediately while hot.

Notes

• Use tamarind puree rather than tamarind concentrate for authentic flavor and proper consistency.
• Cook on high heat and toss ingredients quickly to prevent the noodles from breaking apart and maintain the ideal texture.
• Firm tofu adds extra protein and texture but can be omitted or substituted as preferred.
• Serving size is based on 2 main portions.

Keywords: authentic pad thai, easy pad thai recipe, pad thai, thai noodles