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Easy 25-Minute Pad Thai with Shrimp

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A quick and flavorful Pad Thai recipe with shrimp that delivers authentic taste in just 25 minutes, perfect for busy weeknights or spontaneous dinners.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, soaked in warm water until softened
  • 12 oz (340 g) medium-sized shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (canola or peanut oil recommended)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 3 stalks green onions, sliced thinly
  • 1/4 cup roasted peanuts, chopped (optional but recommended)
  • 1 lime, cut into wedges
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or soy sauce for vegetarian option)
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili powder

Instructions

  1. Soak the rice noodles in a large bowl with warm water for about 10 minutes until pliable but not mushy. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until sugar dissolves. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  4. Add remaining oil to the wok. Toss in minced garlic and cook until fragrant, about 30 seconds.
  5. Pour in beaten eggs and scramble gently until just set.
  6. Add drained noodles to the wok. Pour the prepared sauce over the noodles and toss briskly to coat evenly. Cook for 2-3 minutes until noodles absorb the sauce and start to get a little charred.
  7. Return shrimp to the wok along with bean sprouts and green onions. Toss quickly to combine and warm through, about 1 minute.
  8. Serve immediately, sprinkled with chopped peanuts and lime wedges on the side.

Notes

Do not soak noodles too long to avoid sogginess. Cook shrimp quickly to prevent rubbery texture. Toss noodles continuously to develop slight caramelized flavor. Use high heat for wok hei (smoky flavor). For vegetarian version, substitute shrimp with tofu and fish sauce with soy sauce or tamari. Store leftovers in airtight container up to 2 days; reheat gently in skillet with splash of water.

Nutrition

Keywords: Pad Thai, shrimp, quick dinner, Thai recipe, stir-fry, easy recipe, weeknight meal, seafood, noodles

Find it online: https://tinastirs.com/easy-25-minute-pad-thai-with-shrimp-recipe-for-quick-flavor-at-home/