Thai
Classic Pad Thai with Shrimp
Thailand's most famous stir-fry noodle dish, featuring a perfect balance of sweet, sour, and salty flavors with fresh shrimp and crunchy peanuts.
Watch it madeJamie Oliver · 4:23
Ingredients
- Dried rice noodles200g
- Shrimp150g
- Firm tofu, cubed100g
- Eggs2
- Bean sprouts1 cup
- Roasted peanuts, crushed2 tbsp
- Garlic chives1/4 cup
- Tamarind paste2 tbsp
- Fish sauce2 tbsp
- Palm sugar1.5 tbsp
Method
- Soak the dried rice noodles in warm water for about 30 minutes until pliable but not mushy, then drain.
- In a small bowl, mix tamarind paste, fish sauce, and palm sugar to create the sauce.
- Heat oil in a wok over medium-high heat. Add shrimp and tofu, searing until the shrimp turns pink, then push to the side.
- Add beaten eggs to the empty side of the wok and scramble lightly. Add noodles and the sauce, tossing everything together.
- Stir in bean sprouts, chives, and crushed peanuts. Serve hot with a lime wedge.
Common questions
Can I substitute the tamarind paste, fish sauce, or palm sugar in Pad Thai if I can’t find them?
Yes. Use lime juice mixed with a little brown sugar for tamarind in a pinch, soy sauce or vegetarian fish sauce instead of fish sauce, and brown sugar or coconut sugar instead of palm sugar. The flavor will be less authentic but still balanced.
How do I know when the rice noodles are ready for Pad Thai?
Soak them until they’re flexible but still slightly firm in the center, usually about 30 minutes in warm water. They should bend without snapping, but not turn fully soft or sticky. They’ll finish cooking in the wok, so don’t over-soak.
What are the most common mistakes when making Pad Thai with shrimp?
The biggest mistakes are over-soaking the noodles, overcrowding the wok, and overcooking the shrimp. Also, add the sauce after the noodles go in so they absorb it evenly. If the pan is too cool, the noodles turn soggy instead of lightly caramelized.
How should I store leftover Pad Thai, and can I reheat it?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a skillet with a splash of water to loosen the noodles. Microwaving works too, but the shrimp can get rubbery if overheated.
What should I serve with Pad Thai, and how do I finish it properly?
Serve it hot with lime wedges for brightness, plus extra crushed peanuts and chili flakes if you like heat. If you want a fuller meal, pair it with a simple cucumber salad or Thai-style soup. Add bean sprouts right at the end for crunch.