Shrimp Pad Thai

    • Published October 18, 2025
    • Author Bell V’Kit
    (0 ratings)
    Pad Thai goong (ผัดไทยกุ้ง) – classic wok-fried rice noodles in tamarind sauce with juicy shrimp, egg, tofu, bean sprouts, chives, and peanuts. Sweet, sour, and savory in balance. Street food perfection.

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    Total : 35 min
    Spice Level : Mild (adjustable)
    Skill Level : Intermediate
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    What Is Pad Thai?

    Pad Thai (ผัดไทย) is Thailand’s most famous stir-fried noodle dish. Sweet, tangy, savory, and just a little nutty. Loved worldwide, it’s often the first taste of Thai food for many.

    Traditionally made with thin rice noodles, tofu, prawns, egg, bean sprouts, and a tamarind-based sauce, pad Thai is all about a balance of chewy, crunchy, and salty.

    Funny enough, I didn’t really grow up eating pad Thai. It wasn’t a regular dish in my home. For a long time, I didn’t give it much thought…until a Korean friend visited Thailand and told me how much he loved Pad Thai, insisting we go have it.

    So we did.

    And that first bite—after so many years of life without it—genuinely surprised me.

    I remember thinking, “Oh my god, why don’t I eat this more often?” The chewy rice noodles coated in tamarind sauce, the crunch of peanuts, the saltiness from dried shrimp, the hit of lime…it all just worked. After that, I went through a pad Thai phase, eating it almost everyday!

    That said, it’s surprisingly hard to find really good pad Thai at regular restaurants. Recipes differ from restaurant to restaurant, cook to cook. I might be biased, but I think the best versions come from spots that specialize in it, where the wok heat, sauce balance, and timing are just right.

    That’s when you taste what true Thai street-style pad Thai is all about.

    I hope you enjoy this homemade pad Thai as much as I do!

    But beyond its addictive flavor, pad Thai also carries a fascinating backstory.

      Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
      Happy cooking!

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      A Little History of Pad Thai

      This beloved dish rose to popularity in the late 1930s and 1940s, during a time when Thailand was modernizing its national identity. Amid a rice shortage, the government promoted noodles as an alternative to rice. Under Prime Minister Plaek Phibunsongkhram, pad Thai was introduced as part of a campaign to unify the country. Though its exact origins are debated, pad Thai quickly became more than just food. It became a symbol of Thailand’s resilience, creativity, and cultural pride.

      Why You'll Love This Dish

      • Perfect flavor harmony - A balance of sweet, sour, and salty that makes Pad Thai instantly craveable.
      • All about texture - Chewy noodles, crunchy peanuts, crisp bean sprouts, fragrant Chinese chives, and tender tofu in every bite.
      • Mild yet flavorful - Gentle spice level makes it approachable for everyone, from Thai food beginners to seasoned fans.
      • Quick and easy - Once your ingredients are prepped, it comes together in under 10 minutes. Perfect for busy weeknights.
      • Customizable - Add prawns, chicken, or tofu. Pad Thai works beautifully with any protein you love.

      Shopping Checklist (Ingredients & Equipment)

      Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

      Pad Thai Sauce 

      []65g palm sugar
      []45g tamarind juice
      []20g fish sauce
      []35g water

      Ingredients

      []3 tbsp neutral oil
      []|10 fresh prawns | (de-veined, heads and tails on for presentation)
      []|75g shallots| (thinly sliced)
      []|70g yellow tofu| (cubed)
      []|35g sweet preserved radish (also called "chai po")| (finely chopped)
      []|150g dried rice noodles| (soaked)
      [] Pad Thai sauce (as prepared above)
      []15g sun-dried shrimp
      []|20g peanuts| (chopped)
      []1/2 tbsp dried chili flakes
      [] | water | (as needed)
      [] 1 egg
      []70g bean sprouts
      []|20g Chinese chives | (cut into 1.5-inch pieces)

      Ingredients for Garnish

      [] roasted peanuts
      [] dried chili flakes
      [] lime wedges
      [] Chinese chives

      [{

      Equipment

      [] Small pot or saucepan (for melting palm sugar and simmering sauce)
      [] Kitchen scale (for precise measuring of ingredients)
      [] Wok (for stir-frying noodles and ingredients)
      [] Spatula or work turner (for tossing noodles and mixing evenly)

      }]

      Ingredient Highlight: Tamarind (มะขาม)

      Why Tamarind Matters in Pad Thai

      Tamarind is the backbone of Pad Thai’s signature flavor. It delivers a natural sourness that’s fruity, tangy, and complex; a taste profile that is very different from vinegar or lime. Without it, Pad Thai often tastes flat or overly sweet. Tamarind also gives Pad Thai its authentic golden-brown color, not the orange hue seen in ketchup-based versions.

      Beyond Pad Thai, tamarind is one of the most versatile souring agents in Thai cuisine. It’s used in both savory and sweet dishes, from soups, curries, stir-fries, dipping sauces, to Thai snacks like candied tamarind.

      Nutritional & Health Benefits
      • Rich in antioxidants (polyphenols) that help reduce inflammation
      • A natural source of potassium and magnesium, supporting heart and muscle health
      • Contains tartaric acid, which aids Digestive Health and Constipation Relief

      Tamarind is naturally high in tartaric acid and dietary fiber, which help stimulate digestion and relieve constipation.

      Tamarind juice is often seen as a mild natural “detox” drink in Thai households, helping the body flush out waste and improve regularity.

      Tips Before You Start

      Heat Management

      • Use high heat and work fast. Pad Thai should cook in under 10 minutes from start to finish.
      • Never overcrowd the pan or wok. If you’re making more than two servings, cook in batches so everything sears evenly.

      Keep Noodles Chewy, Not Mushy

      • Use dry, thin rice noodles (sen lek, เส้นเล็ก) and soak only until pliable — soft but still slightly firm.
      • Avoid over-soaking. Use room temperature water and check frequently for the perfect texture.

      Pad Thai Sauce Secrets

      • Caramelize palm sugar first before adding tamarind and fish sauce. This step builds a deeper, more complex flavor.
      • Taste and tweak. If it’s too sweet, add more fish sauce. If it’s too salty, balance with a touch of tamarind.

      Keep It Crisp and Fresh

      • Add bean sprouts and garlic chives at the very end. They should stay bright and crunchy.
      • Don’t forget the finishing touches: lime wedges, crushed peanuts, and chili flakes. Let everyone season their plate to taste. That’s the Thai way.
      Shrimp Pad Thai
      Pad Thai goong (ผัดไทยกุ้ง) – classic wok-fried rice noodles in tamarind sauce with juicy shrimp, egg, tofu, bean sprouts, chives, and peanuts. Sweet, sour, and savory in balance. Street food perfection.
      Servings : 2
      Spice Level : Mild (adjustable)
      Skill Level : Intermediate
      Prep : 25 min
      Cook : 10 min
      Total : 35 min
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      Ingredients

      Pad Thai Sauce 

      []65g palm sugar
      []45g tamarind juice
      []20g fish sauce
      []35g water

      Ingredients

      []3 tbsp neutral oil
      []|10 fresh prawns | (de-veined, heads and tails on for presentation)
      []|75g shallots| (thinly sliced)
      []|70g yellow tofu| (cubed)
      []|35g sweet preserved radish (also called "chai po")| (finely chopped)
      []|150g dried rice noodles| (soaked)
      [] Pad Thai sauce (as prepared above)
      []15g sun-dried shrimp
      []|20g peanuts| (chopped)
      []1/2 tbsp dried chili flakes
      [] | water | (as needed)
      [] 1 egg
      []70g bean sprouts
      []|20g Chinese chives | (cut into 1.5-inch pieces)

      Ingredients for Garnish

      [] roasted peanuts
      [] dried chili flakes
      [] lime wedges
      [] Chinese chives

      [{

      Equipment

      [] Small pot or saucepan (for melting palm sugar and simmering sauce)
      [] Kitchen scale (for precise measuring of ingredients)
      [] Wok (for stir-frying noodles and ingredients)
      [] Spatula or work turner (for tossing noodles and mixing evenly)

      }]

      Cooking Instructions

      1.Preparation

      []Soak rice noodles in room temperature water for 30 minutes to 1 hour.
      []Devein shrimp, keeping heads and tails attached for presentation.
      []Cut vegetables, tofu, and peanuts.

      2. Pad Thai Sauce

      []In a small pot over medium heat, melt palm sugar until golden and caramelized (be careful not to burn).
      []Add tamarind juice, fish sauce, and water.
      []Stir well and bring to a boil. Remove from heat and set aside.

      2. Cook Shrimp

      []Heat a bit of neutral oil in a pan over medium heat.
      []Sear shrimp until just cooked, then remove and set aside.

      3.Build the Dish

      []In same pan, add more oil if needed.
      []Sauté shallots until translucent.
      [] Add tofu and preserved radish. Stir-fry until lightly golden.
      [] Add soaked noodles and splash of water to loosen.
      [] Pour in Pad Thai sauce. Add sun-dried shrimp, chopped peanuts, and dried chili flakes. Toss to combine.
      []If your noodles are too dry, you can add a bit of water to stir-fry.
      []Push noodles to one side of pan. Crack in egg and gently scramble.
      []Once the egg is nearly set, fold the noodles over and mix thoroughly.

      4. Finish

      [] Add bean sprouts, chives, and the cooked shrimp.
      [] Stir briefly, then turn off the heat.

      5. To Serve

      []Plate the noodles in the center of the plate.
      []Garnish with crushed, roasted peanuts, dried chili flakes, lime wedges, and extra chives on the side.

      Did you make this recipe?

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      FAQs

      Can I use chicken, tofu, or other proteins instead of shrimp?

      Absolutely! Pad Thai is versatile. You can swap prawns/shrimp for chicken, pork, or keep it vegetarian with extra tofu and mushrooms. Just adjust cooking time so the protein stays tender.
      Can I make Pad Thai and the sauce ahead of time?

      Pad Thai is best enjoyed fresh off the wok. But you can prep the ingredients 24 hours in advance to make cooking faster.

      The Pad Thai sauce itself keeps well for up to 2 weeks in the fridge in a sealed jar. Just reheat gently before using. It's perfect for a quick weeknight Pad Thai!
      What type of noodles should I use?

      Use thin, flat rice noodles (about 4 mm wide). They’re often labeled “Pad Thai noodles” and are known in Thai as sen chan (เส้นจันท์) — the classic noodle from Chanthaburi province traditionally used for Pad Thai.
      What’s the difference between sweet preserved radish and fresh radish?

      The preserved one (chai po) adds a salty-sweet depth and crunch. It’s a key flavor note in traditional Thai Pad Thai. Don’t skip it if you can find it.
      Is Pad Thai supposed to be spicy?

      Not necessarily. Traditional Pad Thai is mild by default. The heat comes from the chili flakes you add on the side. That’s the beauty of this dish. You can season it to your own taste.
      Can I use store-bought Pad Thai sauce?

      You can, but homemade is much better. You’ll have full control over the sour, sweet, and salty balance.
      Why is some Pad Thai orange?

      It’s often due to ketchup, which isn’t traditional. Authentic Pad Thai is more brownish from tamarind juice and palm sugar.
      Why is my Pad Thai sticky or clumpy?

      The noodles may be over-soaked or not stir-fried fast enough. Soak them only until pliable (about 30–60 minutes in room-temp water), and cook over high heat to keep them chewy, not mushy.
      What makes restaurant Pad Thai taste smoky?

      That’s the magic of wok hei or klin krata (กลิ่นกระทะ), as we call it in Thai. It's the slightly charred aroma you get from high-heat stir-frying in a carbon-steel wok. You can recreate it at home by heating your pan until it’s almost smoking before adding the oil.

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