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No. 0120 Thai Free recipe

Shrimp Pad Thai with Lime and Crushed Peanuts

Chewy rice noodles are wok-tossed with plump shrimp, scrambled egg and a tangy tamarind and palm sugar sauce until lightly caramelized. Crunchy bean sprouts, crushed peanuts, red chili slivers and a squeeze of lime bring the sweet, sour and salty flavors into balance at the table.

4.5 from 971 cooks

Pad thai rice noodles with shrimp, egg, bean sprouts, lime and lettuce on an enamel plate
Photo: Sai Kuen Leung on Pexels
Prep
25 min
Cook
10 min
Total
35 min
Serves
2
Level
Medium
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Method 7 steps

  1. Soak the noodles in lukewarm water for 30 minutes until pliable but still firm at the center, then drain.

  2. Stir the tamarind, fish sauce and palm sugar in a small pan over low heat just until the sugar dissolves.

  3. Heat 2 tablespoons oil in a wok over high heat. Sear the shrimp 1 minute per side until pink and set aside.

  4. Add the remaining oil and the garlic, then the noodles with 2 tablespoons water. Toss for 2 minutes until they soften and turn glossy.

  5. Pour in the sauce and toss for 1 to 2 minutes until absorbed and the noodles start to caramelize in spots.

  6. Push the noodles aside, crack in the eggs and scramble until just set, then fold them through.

  7. Add the shrimp, most of the bean sprouts and the scallions and toss 30 seconds. Serve on lettuce with peanuts, chili, remaining sprouts and lime wedges.

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