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Pad Thai with Shrimp Recipe Easy Homemade Tangy Tamarind Sauce

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This restaurant-style Pad Thai with Shrimp features chewy rice noodles, juicy shrimp, crunchy peanuts, and a tangy homemade tamarind sauce. Quick to make and endlessly customizable, it’s a crowd-pleaser for weeknights or special occasions.

Ingredients

Scale
  • 8 oz flat rice noodles (medium-width, soaked according to package instructions)
  • 12 oz large shrimp, peeled and deveined
  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 2 tbsp palm sugar or light brown sugar
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 to 2 tsp chili paste or sriracha
  • 2 tbsp warm water
  • 3 tbsp vegetable oil (or peanut oil)
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 cup bean sprouts, fresh
  • 1/2 cup carrots, julienned
  • 3 green onions, sliced (white and green parts separated)
  • 1/3 cup roasted peanuts, chopped
  • Lime wedges
  • Fresh cilantro, chopped (optional)
  • Extra bean sprouts

Instructions

  1. Place rice noodles in a large heatproof bowl. Pour boiling water over them until covered. Soak for 8-10 minutes, stirring occasionally, until just pliable but not mushy. Drain and rinse with cold water.
  2. In a mixing bowl, whisk together tamarind paste, fish sauce, palm sugar (or brown sugar), soy sauce, chili paste, and warm water until sugar dissolves and sauce is well blended. Taste and adjust as needed.
  3. Pat shrimp dry with a paper towel. Slice carrots into matchsticks and green onions (separating whites and greens). Mince garlic.
  4. Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
  5. Add another tablespoon of oil to the pan. Add minced garlic and white parts of green onions. Stir-fry for 30 seconds until fragrant, then push to the side. Pour in beaten eggs and scramble gently until just set.
  6. Add soaked, drained noodles to the pan. Pour tamarind sauce over the top. Toss everything together for 2-3 minutes, until noodles are evenly coated and starting to caramelize.
  7. Toss in carrots, bean sprouts, and cooked shrimp. Stir-fry for 1 more minute to heat through and keep veggies crisp.
  8. Sprinkle in green parts of onions and half the peanuts. Toss and transfer to plates or a serving bowl.
  9. Top with remaining peanuts, extra bean sprouts, fresh cilantro, and lime wedges. Serve immediately.

Notes

Prep all ingredients before cooking, as Pad Thai cooks quickly. For gluten-free, use tamari and double-check labels. Adjust chili paste for desired spice level. If noodles clump, add a splash of warm water. Swap shrimp for chicken, tofu, or beef as desired. For nut-free, use toasted sesame seeds instead of peanuts.

Nutrition

Keywords: Pad Thai, shrimp, tamarind sauce, Thai noodles, easy dinner, stir-fry, Asian, gluten-free option, restaurant style, homemade

Find it online: https://hungermind.com/pad-thai-with-shrimp-recipe-easy-homemade-tangy-tamarind-sauce/