Amazing Pad Thai with Shrimp: 15 Minute Joy
Learn to make delicious Pad Thai with shrimp, peanuts, and a tangy sauce. This recipe is perfect for a flavorful weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces dried rice noodles
- 2 tablespoons vegetable oil
- 8 ounces shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1/2 cup firm tofu, cubed (optional)
- 2 large eggs, lightly beaten
- 1/2 cup bean sprouts
- 1/4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh scallions
- Lime wedges, for serving
- Sauce:
- 1/4 cup tamarind paste
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha or chili garlic sauce (optional)
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and sriracha (if using) for the sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp and cook until pink and opaque, about 2-3 minutes. Remove shrimp from skillet and set aside.
- Add garlic to the skillet and cook until fragrant, about 30 seconds.
- If using tofu, add it to the skillet and cook until lightly browned.
- Push tofu and garlic to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked through.
- Add the cooked noodles and sauce to the skillet. Toss to combine everything.
- Add the cooked shrimp and bean sprouts to the skillet. Toss gently until bean sprouts are slightly wilted.
- Serve immediately, garnished with chopped peanuts, cilantro, scallions, and lime wedges.
Notes
- For a vegetarian option, omit the shrimp and fish sauce. Use soy sauce or tamari instead of fish sauce and add more vegetables like broccoli or carrots.
- Adjust the sweetness and spiciness of the sauce to your preference.
- Ensure your wok or skillet is hot before adding ingredients for the best stir-fry results.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 600-700 (this is an estimate and can vary)
- Sugar: Approximately 20-30g (this is an estimate and can vary)
- Sodium: Approximately 1500-2000mg (this is an estimate and can vary)
- Fat: Approximately 20-30g (this is an estimate and can vary)
- Saturated Fat: Approximately 5-8g (this is an estimate and can vary)
- Unsaturated Fat: Approximately 15-20g (this is an estimate and can vary)
- Trans Fat: 0g
- Carbohydrates: Approximately 80-100g (this is an estimate and can vary)
- Fiber: Approximately 4-6g (this is an estimate and can vary)
- Protein: Approximately 25-35g (this is an estimate and can vary)
- Cholesterol: Approximately 200-250mg (this is an estimate and can vary)
Find it online: https://sundayflavor.com/pad-thai-with-shrimp-recipe/