This Shrimp Pad Thai uses tamarind paste for an authentic, restaurant-quality taste that you’ll crave over and over again. The sauce combines a few simple ingredients that you’ll probably have on hand (and if not, you definitely should!) and is easily customizable based on your taste preferences: add extra sugar for a sweeter version, extra tamarind for a bit more sourness, more sriracha for extra heat, or more peanut butter for a richer nutty flavor (my fav).
I hope you love this recipe! I love the process of making pad Thai... it does come together very fast all in one pan, making it perfect for a quick dinner that’s better than takeout!
Full written recipe below, enjoy friends <3
For the Shrimp:
1/4 cup olive oil
3 tbsp palm sugar (or use light brown/coconut sugar)
2 tbsp fresh lime juice, one small lime
1-2 tablespoon Sriracha, to taste
1 tbsp tamarind paste*
1 tbsp fish sauce
2 cloves garlic, grated
1 tsp coriander
1 tsp ground ginger
1 tsp salt
1/4 teaspoon black pepper
1 & 1/2-2 pounds large shrimp, peeled and deveined (feel free to mix up your protein, too!)
Combine olive oil, palm sugar, lime juice, sriracha, tamarind, fish sauce, garlic, and spices in a large bowl. Whisk to combine. Add your shrimp to the marinade and toss well to coat. Leave shrimp to marinade for 15-30 minutes while you prepare the other components of the dish, such as the sauce and chopping vegetables.
To cook: grill at 450F for about 3 minutes per side, or until cooked through. Brush excess marinade on both sides of shrimp while grilling. Alternatively, cook in a pan on the stovetop before making your stir fry noodles (see below for further instruction if cooking inside).
For the Pad Thai Stir-Fry Sauce:
1/4 cup palm sugar (or use light brown/coconut sugar)
1/4 cup low sodium tamari
3 tbsp fish sauce
2 tbsp tamarind paste*
2-3 tbsp peanut butter
1 tbsp sriracha, or more to taste
Combine all ingredients in a jar. Taste, and adjust ingredients to taste. Tamarind gives the sauce a slightly sour flavor that balances the other ingredients beautifully, feel free to add a bit extra if you’d like. If you’d like it to have a stronger peanut butter flavor, feel free to use 1/4 cup peanut butter. Yum!
For the Stir-Fry:
8oz package pad Thai noodles, cooked and drained
One batch stir-fry sauce (listed above)
2 tbsp oil (olive or avocado)
2 eggs
1 cup mung bean sprouts
1 red bell pepper, very thinly sliced
4 cloves garlic, thinly sliced or minced
One bunch green onions, thinly sliced
1/2 cup dry roasted peanuts, or more if desired
Lime wedges for serving
1/2 cup fresh chopped cilantro, for serving
If cooking shrimp on the stovetop: Heat 1 tbsp oil over medium heat in a large wok or deep skillet. Once hot, add shrimp and cook until the shrimp are just opaque and cooked through, then remove them from the pan and transfer to a plate while you make the noodles.
Heat another tbsp of oil in the same pan over medium heat. Add in eggs and scramble, breaking into little pieces as they cook.
Once eggs are cooked, scoot them to one side of the pan, add a bit more oil if needed, and add the green onions to the other side. Sauté until the onions are slightly softened, then add the bell pepper and garlic.
Sauté bell pepper and garlic until garlic is fragrant and bell pepper is slightly softened.
Add mung bean sprouts and 1/4-1/3 cup of the peanuts and sauté everything together for another minute, until peanuts get a bit toasty and fragrant.
Add cooked and drained pad Thai noodles to the pan, along with the stir fry sauce and shrimp. Using tongs, combine everything together until the noodles are coated in the sauce.
Divide pad Thai evenly among 3-4 bowls and serve immediately garnished with cilantro, extra chopped peanuts, green or spring onions, and a lime wedge. Enjoy!
*I get tamarind paste at Whole Foods, which is what gives this dish its authentic flavor. If you cannot find tamarind paste at your grocer, feel free to substitute an equal amount of rice vinegar + a bit of extra lime juice if needed.
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Have a wonderful Thursday and make sure to get out in the sun today! Spring has officially sprung!!
With love,
Abigail