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Easy Tangy Pad Thai with Shrimp

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A quick and flavorful Pad Thai recipe featuring tangy sauce and tender shrimp, perfect for a delicious weeknight dinner.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, soaked or boiled according to package instructions
  • 12 oz (340 g) raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 3 stalks green onions, sliced
  • 1 cup bean sprouts
  • ½ cup peanuts, chopped (unsalted roasted)
  • 1 fresh lime, cut into wedges
  • A handful fresh cilantro, chopped (optional)
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes (optional)
  • 2 tablespoons vegetable oil (for cooking)

Instructions

  1. Soak 8 oz (225 g) flat rice noodles in warm water for about 20 minutes until pliable but still slightly firm. Drain and set aside. Alternatively, boil according to package instructions, then drain and rinse with cold water.
  2. In a small bowl, combine 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm or brown sugar, 1 tablespoon soy sauce, and 1 teaspoon chili flakes (if using). Stir until sugar dissolves and adjust to taste.
  3. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add 12 oz (340 g) peeled, deveined shrimp and cook about 2 minutes per side until pink and cooked through. Remove shrimp and set aside.
  4. In the same pan, add a little more oil if needed. Pour in the 2 beaten eggs and scramble quickly until just set but still soft. Remove and set aside with shrimp.
  5. Add minced garlic and sliced green onions to the pan. Stir for 30 seconds until fragrant but not browned.
  6. Add the drained noodles to the pan, pour over the prepared sauce, and toss well to coat. Stir-fry for 2–3 minutes until noodles absorb the sauce and become tender but not mushy.
  7. Return cooked shrimp and scrambled eggs to the pan. Toss gently to combine and warm through.
  8. Stir in 1 cup bean sprouts and half the chopped peanuts. Cook for another 30 seconds to keep bean sprouts crisp.
  9. Serve plated Pad Thai garnished with remaining peanuts, fresh cilantro, and lime wedges on the side.

Notes

Do not overcook noodles to avoid mushiness. Adjust tamarind paste and sugar to balance tangy, sweet, and salty flavors. Use fresh shrimp for best texture. Keep heat medium-high and avoid burning garlic. Prep all ingredients before cooking for smooth stir-frying.

Nutrition

Keywords: Pad Thai, shrimp, quick dinner, tangy sauce, Thai recipe, weeknight meal, stir-fry

Find it online: https://katedishes.com/easy-tangy-pad-thai-with-shrimp-recipe-for-quick-delicious-weeknight-dinner/