Shrimp Pad Thai

Photo:Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

a recipe photo of the Shrimp Pad Thai

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts

Active Time:30 minsTotal Time:30 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:30 mins

Total Time:

Servings:4

Servings:

Jump to Nutrition Facts

Jump to recipe

Pad thai has risen in the ranks to become the most popular menu item at each of my family’s restaurants—at my grandparents’ first restaurant, Siam Gourmet, and now at my aunt’s family restaurant, Peppermint Thai + Sushi. Beyond its popularity at my family’s restaurants, the dish has made an international name for itself, which confused me growing up because we hardly ever enjoyed it at home.

Noodles made sense: as the region faced the challenge of a diminishing rice crop, Phibunsongkhram introduced rice noodles, which were both inexpensive and satisfying, as a cost-efficient and calorically dense alternative to rice.He then strategically promoted pad thai as not only a practical food source but also to signal a new chapter for the region.Beyond showcasing the country’s newfound togetherness, Phibunsongkhram believed that pad thai would broadly promote healthy foods—protein, vegetables, fat and carbohydrates—all while putting money back into Thai farmers and economy.

In 2002, the Thai government launched the Global Thai Program, a diplomatic endeavor aimed at growing Thai restaurants across the world and strengthening its global economy. Under this initiative, the nation labeled itself as “The Kitchen of the World,” encouraging Thai chefs to open restaurants abroad with the support of training programs and loans.As part of this campaign, the government hoped to expand Thailand’s agricultural and food experts, and positioned pad thai as Thailand’s national dish as a formal act of nationalism. This government-backed initiative has proven successful, as pad thai is now known far and wide—so much so that the dish has recently been sanctified with an entry in theOxford English Dictionary,cementing its status as a universally known dish.

Given the popularity of the dish, my family’s relationship with pad thai, and Thai food on a broad scale, is complex and ever-changing, as is mine personally. I’ve questioned the dish’s authenticity and impact for as long as I can remember. And as I actively challenge attempts at making a monolith of the many diverse Thai communities, I have begun to explore ways that I can make pad thai my own, beginning withmy versionof pad thai.

What Is Pad Thai?

Pad thai directly translates to “stir-fry noodles.” It’s made with wide rice noodles and a deliciously tangy-salty-sweet sauce that is tossed in a wok with aromatics and ingredients like shrimp, tofu, beaten eggs and bean sprouts. This inherent flexibility means that there’s no one way to make or enjoy pad thai, as preferences vary. Some may prefer a saltier profile (more fish sauce) over sweetness, while others may mix up the proteins entirely.

I prefer mine made the traditional Thai way, as my grandmother taught me, with plenty of tamarind, fish sauce, palm sugar and sweet preserved radish. That being said, to each pad thai their own. If you’re not a fan of shrimp, feel free to substitute it with a protein of your choice. Similarly, for those with nut allergies, omitting the garnish won’t compromise the dish as a whole. Ultimately, pad thai was conceived out of an era of desperation and change, and its ingredients can be tailored to suit individual tastes and dietary needs.

How to Make Pad Thai

The first step to any great pad thai is a great sauce. For me, that sauce consists of a melody of fish sauce, tamarind paste and palm sugar. Although it’s possible to substitute these key ingredients, such as using ketchup for tamarind paste, cane sugar for palm sugar, and oyster sauce for fish sauce, nothing can quite compare to the flavors of these traditional ingredients. And because the sauce can be made in advance, I love to double or triple the ingredients and freeze the rest for quick and easy preparation for the future.

For the rice noodles, it’s important to soak them beforehand in warm water for at least half an hour—but ideally no longer than an hour, or else you may be left with a dish that is either undercooked or far too mushy. Once soaked, set the noodles aside, tossed with a generous portion of oil to keep them from sticking, while you focus on preparing your proteins in your wok. After all of your ingredients are ready, it’s time to stir-fry them all together. And if you encounter issues with ingredients sticking, it could be that your wok isn’t heated enough. Lastly, before serving, garnish with lime wedges, chile flakes and crushed peanuts.

the ingredients to make the Shrimp Pad Thai

Cook Mode(Keep screen awake)Ingredients8ouncesdried medium rice noodles7tablespoonscanolaorgrapeseed oil, divided3tablespoonspalm sugarorgranulated sugar1tablespoonwater3tablespoonsfish sauce2tablespoonstamarind paste1teaspoonpaprika6ouncesraw shrimp(21-25count), peeled and deveined7ounceswater-packedfirm tofu, drained and cubed (1/2-inch)1mediumshallot, thinly sliced4clovesgarlic, minced3scallions, white and light green parts thinly sliced, dark green parts cut into 2-inch lengths, divided, plus more thinly sliced for serving2largeeggs, lightly beaten1cupbean sprouts2tablespoonssweet preserved daikon radish, minced (optional; see Tip)1/4cupcrushedroasted peanutsCrushed red pepperto taste (optional)Limewedges for serving (optional)

Cook Mode(Keep screen awake)

Ingredients

8ouncesdried medium rice noodles

7tablespoonscanolaorgrapeseed oil, divided

3tablespoonspalm sugarorgranulated sugar

1tablespoonwater

3tablespoonsfish sauce

2tablespoonstamarind paste

1teaspoonpaprika

6ouncesraw shrimp(21-25count), peeled and deveined

7ounceswater-packedfirm tofu, drained and cubed (1/2-inch)

1mediumshallot, thinly sliced

4clovesgarlic, minced

3scallions, white and light green parts thinly sliced, dark green parts cut into 2-inch lengths, divided, plus more thinly sliced for serving

2largeeggs, lightly beaten

1cupbean sprouts

2tablespoonssweet preserved daikon radish, minced (optional; see Tip)

1/4cupcrushedroasted peanuts

Crushed red pepperto taste (optional)

Limewedges for serving (optional)

DirectionsSoak rice noodles in a large bowl of warm water for 30 minutes.(Alternatively, prepare noodles according to package directions.)Drain well; drizzle with 1 tablespoon oil and toss well so they don’t stick.Meanwhile, combine sugar and water in a small saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture begins to caramelize, about 2 minutes. Remove from heat. Stir in fish sauce, tamarind paste and paprika. Set aside.Heat 2 tablespoons oil in a flat-bottom wok or large deep nonstick skillet over medium-high heat until just smoking. Add shrimp in an even layer and cook, without stirring, until the edges turn pink, about 20 seconds. Flip and cook until the shrimp are pink and fully cooked, about 30 seconds more. Remove the pan from the heat and transfer the shrimp to a clean plate.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoReturn the pan to medium-high heat; add 2 tablespoons oil and tofu. Cook, stirring, until the tofu is golden, 2 to 3 minutes. Remove the pan from the heat and transfer the tofu to the plate with the shrimp.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoWipe the pan clean and add 2 tablespoons oil. Heat over medium-high heat until just smoking; add shallot, garlic and scallion whites. Cook, stirring, until fragrant, about 30 seconds. Add the noodles; cook, stirring for 30 seconds. Add the sauce and gently fold to coat the noodles. (Taste a noodle—if it’s undercooked, add 1/4 cup water to the pan and cook, covered, over medium heat, until the water has evaporated.)Push the noodles to one side of the pan. Add the remaining 1 tablespoon oil to the empty space and add eggs (see Note, below). Cook, stirring, until just set, about 2 minutes, then toss into the noodles.Add the shrimp and tofu, bean sprouts, preserved radish (if using) and scallion greens to the noodle mixture; gently mix until combined. Top with peanuts. Garnish with crushed red pepper and more scallion greens and serve with lime wedges, if desired.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoTo make aheadPrepare sauce (Step 2) and refrigerate for up to 3 days.TipSweet preserved daikon radish is a sweet and tangy condiment often used in Thai cuisine to add a contrasting flavor to savory noodle dishes, stir-fries and omelets. Look for it in Asian food markets or online.NoteIf you are using a skillet instead of a wok, cook the eggs in a separate pan and add them to the skillet in Step 7 to prevent them from cooking unevenly.Nutrition InformationServing Size: 1 ½ cupsCalories 651, Fat 34g, Saturated Fat 4g, Cholesterol 161mg, Carbohydrates 65g, Total Sugars 13g, Added Sugars 9g, Protein 24g, Fiber 4g, Sodium 1,195mg, Potassium 504mgEatingWell.com, May 2024

Directions

Soak rice noodles in a large bowl of warm water for 30 minutes.(Alternatively, prepare noodles according to package directions.)Drain well; drizzle with 1 tablespoon oil and toss well so they don’t stick.Meanwhile, combine sugar and water in a small saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture begins to caramelize, about 2 minutes. Remove from heat. Stir in fish sauce, tamarind paste and paprika. Set aside.Heat 2 tablespoons oil in a flat-bottom wok or large deep nonstick skillet over medium-high heat until just smoking. Add shrimp in an even layer and cook, without stirring, until the edges turn pink, about 20 seconds. Flip and cook until the shrimp are pink and fully cooked, about 30 seconds more. Remove the pan from the heat and transfer the shrimp to a clean plate.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoReturn the pan to medium-high heat; add 2 tablespoons oil and tofu. Cook, stirring, until the tofu is golden, 2 to 3 minutes. Remove the pan from the heat and transfer the tofu to the plate with the shrimp.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoWipe the pan clean and add 2 tablespoons oil. Heat over medium-high heat until just smoking; add shallot, garlic and scallion whites. Cook, stirring, until fragrant, about 30 seconds. Add the noodles; cook, stirring for 30 seconds. Add the sauce and gently fold to coat the noodles. (Taste a noodle—if it’s undercooked, add 1/4 cup water to the pan and cook, covered, over medium heat, until the water has evaporated.)Push the noodles to one side of the pan. Add the remaining 1 tablespoon oil to the empty space and add eggs (see Note, below). Cook, stirring, until just set, about 2 minutes, then toss into the noodles.Add the shrimp and tofu, bean sprouts, preserved radish (if using) and scallion greens to the noodle mixture; gently mix until combined. Top with peanuts. Garnish with crushed red pepper and more scallion greens and serve with lime wedges, if desired.Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoTo make aheadPrepare sauce (Step 2) and refrigerate for up to 3 days.TipSweet preserved daikon radish is a sweet and tangy condiment often used in Thai cuisine to add a contrasting flavor to savory noodle dishes, stir-fries and omelets. Look for it in Asian food markets or online.NoteIf you are using a skillet instead of a wok, cook the eggs in a separate pan and add them to the skillet in Step 7 to prevent them from cooking unevenly.Nutrition InformationServing Size: 1 ½ cupsCalories 651, Fat 34g, Saturated Fat 4g, Cholesterol 161mg, Carbohydrates 65g, Total Sugars 13g, Added Sugars 9g, Protein 24g, Fiber 4g, Sodium 1,195mg, Potassium 504mg

Meanwhile, combine sugar and water in a small saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture begins to caramelize, about 2 minutes. Remove from heat. Stir in fish sauce, tamarind paste and paprika. Set aside.

Heat 2 tablespoons oil in a flat-bottom wok or large deep nonstick skillet over medium-high heat until just smoking. Add shrimp in an even layer and cook, without stirring, until the edges turn pink, about 20 seconds. Flip and cook until the shrimp are pink and fully cooked, about 30 seconds more. Remove the pan from the heat and transfer the shrimp to a clean plate.

a photo of the shrimp cooking in a pan

Return the pan to medium-high heat; add 2 tablespoons oil and tofu. Cook, stirring, until the tofu is golden, 2 to 3 minutes. Remove the pan from the heat and transfer the tofu to the plate with the shrimp.

a photo of tofu being cooked in a pan

Wipe the pan clean and add 2 tablespoons oil. Heat over medium-high heat until just smoking; add shallot, garlic and scallion whites. Cook, stirring, until fragrant, about 30 seconds. Add the noodles; cook, stirring for 30 seconds. Add the sauce and gently fold to coat the noodles. (Taste a noodle—if it’s undercooked, add 1/4 cup water to the pan and cook, covered, over medium heat, until the water has evaporated.)

Push the noodles to one side of the pan. Add the remaining 1 tablespoon oil to the empty space and add eggs (see Note, below). Cook, stirring, until just set, about 2 minutes, then toss into the noodles.

Add the shrimp and tofu, bean sprouts, preserved radish (if using) and scallion greens to the noodle mixture; gently mix until combined. Top with peanuts. Garnish with crushed red pepper and more scallion greens and serve with lime wedges, if desired.

a photo of the remaining ingredients being cooked together in a pan

To make aheadPrepare sauce (Step 2) and refrigerate for up to 3 days.

To make ahead

Prepare sauce (Step 2) and refrigerate for up to 3 days.

TipSweet preserved daikon radish is a sweet and tangy condiment often used in Thai cuisine to add a contrasting flavor to savory noodle dishes, stir-fries and omelets. Look for it in Asian food markets or online.

Tip

Sweet preserved daikon radish is a sweet and tangy condiment often used in Thai cuisine to add a contrasting flavor to savory noodle dishes, stir-fries and omelets. Look for it in Asian food markets or online.

NoteIf you are using a skillet instead of a wok, cook the eggs in a separate pan and add them to the skillet in Step 7 to prevent them from cooking unevenly.

Note

If you are using a skillet instead of a wok, cook the eggs in a separate pan and add them to the skillet in Step 7 to prevent them from cooking unevenly.

Nutrition InformationServing Size: 1 ½ cupsCalories 651, Fat 34g, Saturated Fat 4g, Cholesterol 161mg, Carbohydrates 65g, Total Sugars 13g, Added Sugars 9g, Protein 24g, Fiber 4g, Sodium 1,195mg, Potassium 504mg

Nutrition Information

Serving Size: 1 ½ cupsCalories 651, Fat 34g, Saturated Fat 4g, Cholesterol 161mg, Carbohydrates 65g, Total Sugars 13g, Added Sugars 9g, Protein 24g, Fiber 4g, Sodium 1,195mg, Potassium 504mg

Serving Size: 1 ½ cups

Calories 651, Fat 34g, Saturated Fat 4g, Cholesterol 161mg, Carbohydrates 65g, Total Sugars 13g, Added Sugars 9g, Protein 24g, Fiber 4g, Sodium 1,195mg, Potassium 504mg

EatingWell.com, May 2024

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Nutrition Facts(per serving)671Calories35gFat69gCarbs22gProtein

Nutrition Facts(per serving)

Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Numnonda, Thamsook.Pibulsongkram’s Thai Nation-Building Programme during the Japanese Military Presence, 1941-1945.Journal of Southeast Asian Studies. 1978;(9): 234–47.http://www.jstor.org/stable/20062726Manarungsan, Sompop.The Rice Economy of Thailand in the 1930s Depression. Weathering the Storm: The Economies of Southeast Asia in the 1930s Depression. Singapore: ISEAS Publishing. 2001;(6): 189-197. doi.org/10.1355/9789812305077-013Esterik, Penny Van. Crafting Thailand. In:Materializing Thailand.Routledge Publishing; 2000.Greeley, Alexandra.FindingPadThai.Gastronomica. 2009;(9): 78–82. doi.org/10.1525/gfc.2009.9.1.78.Cohen, Erik.Tourism and AIDS in Thailand.Annals of Tourism Research. 1988;(15): 467-486. doi.org/10.1016/0160-7383(88)90044-8Raksarat, Nichaporn.The Origins of Thailand’s Gastrodiplomacy.Thammasat University.2023.Oxford English Dictionary.“phad thai (n.),”

Sources

EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.Numnonda, Thamsook.Pibulsongkram’s Thai Nation-Building Programme during the Japanese Military Presence, 1941-1945.Journal of Southeast Asian Studies. 1978;(9): 234–47.http://www.jstor.org/stable/20062726Manarungsan, Sompop.The Rice Economy of Thailand in the 1930s Depression. Weathering the Storm: The Economies of Southeast Asia in the 1930s Depression. Singapore: ISEAS Publishing. 2001;(6): 189-197. doi.org/10.1355/9789812305077-013Esterik, Penny Van. Crafting Thailand. In:Materializing Thailand.Routledge Publishing; 2000.Greeley, Alexandra.FindingPadThai.Gastronomica. 2009;(9): 78–82. doi.org/10.1525/gfc.2009.9.1.78.Cohen, Erik.Tourism and AIDS in Thailand.Annals of Tourism Research. 1988;(15): 467-486. doi.org/10.1016/0160-7383(88)90044-8Raksarat, Nichaporn.The Origins of Thailand’s Gastrodiplomacy.Thammasat University.2023.Oxford English Dictionary.“phad thai (n.),”

Numnonda, Thamsook.Pibulsongkram’s Thai Nation-Building Programme during the Japanese Military Presence, 1941-1945.Journal of Southeast Asian Studies. 1978;(9): 234–47.http://www.jstor.org/stable/20062726Manarungsan, Sompop.The Rice Economy of Thailand in the 1930s Depression. Weathering the Storm: The Economies of Southeast Asia in the 1930s Depression. Singapore: ISEAS Publishing. 2001;(6): 189-197. doi.org/10.1355/9789812305077-013Esterik, Penny Van. Crafting Thailand. In:Materializing Thailand.Routledge Publishing; 2000.Greeley, Alexandra.FindingPadThai.Gastronomica. 2009;(9): 78–82. doi.org/10.1525/gfc.2009.9.1.78.Cohen, Erik.Tourism and AIDS in Thailand.Annals of Tourism Research. 1988;(15): 467-486. doi.org/10.1016/0160-7383(88)90044-8Raksarat, Nichaporn.The Origins of Thailand’s Gastrodiplomacy.Thammasat University.2023.Oxford English Dictionary.“phad thai (n.),”

Manarungsan, Sompop.The Rice Economy of Thailand in the 1930s Depression. Weathering the Storm: The Economies of Southeast Asia in the 1930s Depression. Singapore: ISEAS Publishing. 2001;(6): 189-197. doi.org/10.1355/9789812305077-013

Esterik, Penny Van. Crafting Thailand. In:Materializing Thailand.Routledge Publishing; 2000.

Greeley, Alexandra.FindingPadThai.Gastronomica. 2009;(9): 78–82. doi.org/10.1525/gfc.2009.9.1.78.

Cohen, Erik.Tourism and AIDS in Thailand.Annals of Tourism Research. 1988;(15): 467-486. doi.org/10.1016/0160-7383(88)90044-8

Raksarat, Nichaporn.The Origins of Thailand’s Gastrodiplomacy.Thammasat University.2023.

Oxford English Dictionary.“phad thai (n.),”

Pad Thai Is Thailand’s National Dish and the #1 Menu Item at My Family’s Restaurant—Here’s My Version of It#

What Is Pad Thai?#

How to Make Pad Thai#

Directions#

To make ahead#

Tip#

Note#

Nutrition Information#

Nutrition Facts(per serving)#

Pad Thai Is Thailand’s National Dish and the #1 Menu Item at My Family’s Restaurant—Here’s My Version of It