Shrimp Pad Thai

Name: Shrimp Pad Thai
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz dry skinny rice sticks; 2 tbsp oil; 2 clove garlic, minced; 8 oz shrimp, shelled and deveined; 2 oz fried tofu, cut into pieces; 2 piece eggs, lightly beaten; 6 oz bean sprouts; 1 oz chives or scallion, cut into 2-inch lengths; 2 tbsp tamarind pulp; 0.33 cup warm water; 3.5 tbsp fish sauce; 4 tbsp tamarind juice; 1.5 tsp chili powder; 2.5 tbsp sugar; 3 tbsp water

The best pad thai made with skinny Thai rice noodles, shrimp, tofu and egg in a tangy tamarind sauce — easy, better-tasting and healthier than takeout.

20 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

494

Calories

45g

Protein

129g

Carbs

22g

Fat

Scale recipe

2 servings

Original recipe

Ingredients15 items

Produce

🧄garlic, minced2 clove

🧈fried tofu, cut into pieces2 oz

🌱bean sprouts6 oz

🌿chives or scallion, cut into 2-inch lengths1 oz

Seafood

🦐shrimp, shelled and deveined8 oz

Dairy

🥚eggs, lightly beaten2 piece

Pantry

🍜dry skinny rice sticks8 oz

🛢️oil2 tbsp

🟤tamarind pulp2 tbsp

🐟fish sauce3½ tbsp

🟤tamarind juice4 tbsp

🍬sugar2½ tbsp

Spices

🌶️chili powder1½ tsp

Beverages

💧warm water⅓ cup

💧water3 tbsp

Instructions

1
Cook the skinny rice sticks according to the package directions.
2
Strain the noodles in a colander and run cold water over them until cool, then set aside to drain.
3
Make the tamarind juice by combining the tamarind pulp and warm water in a bowl.
4
Massage and squeeze the tamarind pulp with your hand or a spoon to release its flavor — the juice should turn dark brown and slightly thick. Extract 4 tablespoons of juice and discard the pulp.
5
Make the sauce: in a small bowl, mix the fish sauce, tamarind juice, chili powder, sugar and water. Set aside.
6
Heat the oil in a wok or skillet over high heat.
7
Add the garlic and stir-fry until aromatic.
8
Add the shrimp and tofu and keep stirring until the shrimp changes color.
9
Add the drained rice sticks and stir continuously for 30 seconds.
0:30 timer
10
Use the spatula to push all the ingredients to one side of the wok.
11
Pour the beaten eggs into the empty side and let them cook for about 1 minute, until the bottom is set.
1:00 timer
12
Fold the noodles over the eggs, then add the sauce and stir continuously until everything is well combined.
13
Add the bean sprouts and chives and give it a few quick stirs.
14
Turn off the heat and serve immediately, garnished with lime wedges and topped with peanuts.

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CuisineThai