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A close-up of a bowl of Pad Thai with shrimp, tofu, green onions, and lime wedges on the side, served on a wooden table. The noodles are garnished with fresh herbs and mixed with pieces of egg.

Shrimp Pad Thai

This easy Shrimp Pad Thai has chewy rice noodles, a bold tamarind sauce, and the perfect balance of shrimp, tofu, and scrambled egg for a classic one-pan dish. It really checks every box—fast, flavorful, and flexible. Once you’ve made it a couple of times, it’s the kind of recipe you can do without thinking too hard, which makes it perfect for weeknights when you want something good without a whole production.
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Prep Time 10 minutes
Cook Time 15 minutes
Course main dish
Cuisine asian, thai
Servings 4
Calories 406 kcal

Ingredients
  

For the sauce

  • ½ cup water
  • 2 tablespoons oyster sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 ½ teaspoons chili powder
  • 1/4 cup chives cut into 2-inch lengths

For the Pad Thai

  • 8 ounce rice noodles
  • 8 ounce tofu firm, cubed
  • 1 shallot medium, thinly sliced
  • 3 cloves garlic minced
  • 4 large eggs
  • 4 ounce shrimp peeled and deveined
  • ½ cup water
  • 7 ounces bean sprouts
  • ¼ cup peanuts crushed, for garnish
  • 1 lime wedge, for serving

Instructions
 

  • Soak the noodles: Place the dry rice noodles in a bowl of room temperature water and let them soak until pliable. Drain and set aside.
  • Mix the sauce: In a small bowl, combine the water, oyster sauce, tamarind paste, palm sugar, fish sauce, light soy sauce, and chili powder. Whisk well and set aside.
  • Cook the tofu: Heat oil in a large skillet or wok. Add the tofu and cook until golden and crisp on all sides.
  • Add aromatics: Push the tofu to one side of the pan. Add shallots and garlic to the open space and sauté until translucent.
  • Scramble the eggs: Push everything to one side again. Crack the eggs into the pan and scramble until just set.
  • Cook the shrimp: Move the eggs aside and add the shrimp. Cook for about 30 seconds on each side until just cooked through.
  • Add the noodles and sauce: Add the soaked noodles to the pan along with the sauce and extra water. Toss everything together until the noodles are fully cooked and coated.
  • Finish the dish: Turn up the heat and stir in the chives and bean sprouts. Stir fry briefly, then remove from heat.
  • Garnish and serve: Sprinkle crushed peanuts over the top and serve with lime wedges on the side.

Notes

  1. Substitute brown sugar for the palm sugar if needed.
  2. If using tamarind concentrate instead of tamarind paste, reduce the amount to one-third.
  3. Store leftovers in the fridge for up to 3 days. Add a splash of water or broth before reheating to loosen the noodles. Do not freeze.

Nutrition

Calories: 406kcalCarbohydrates: 67gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 1022mgPotassium: 397mgFiber: 5gSugar: 9gVitamin A: 359IUVitamin C: 16mgCalcium: 153mgIron: 3mg
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