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Shrimp Pad Thai

This Pad Thai gets an extra kick of flavor with tamarind paste, a paste made from the pulp of the tamarind pod. It adds that distinctive tang found in Pad Thai with much more complexity than vinegar or citrus. This is a quick dish that comes together with some simple chopping and stirring so you can whip it up on a week night!

Part of our January recipe series; this recipe card will be included in all orders in January!

25 Minutes
15 Ingredients
Spice Level

Learn to make it

Shrimp Pad Thai

Recipe for Shrimp Pad Thai


For 4 servings

  • 8 oz flat rice noodles/rice stick
  • 2 tbsp tamarind paste
  • 3 tbsp hot water
  • 3 tbsp fish sauce
  • 2 tbsp Thai soy sauce
  • 3 tbsp palm sugar
  • 4 tbsp cooking oil
  • 2 shallots, diced
  • 3 garlic cloves, minced
  • 8 oz peeled shrimp
  • 3 eggs, beaten
  • 1 c bean sprouts
  • 1 scallion
  • 1 lime
  • 2 tbsp roasted peanuts

Step by step

step 1

Prepare rice noodles based on package instructions. Some require a quick boil while others will soften when submerged in hot water.

step 2

Make sauce: Mix tamarind paste with hot water. Combine fish sauce, Thai soy sauce, palm sugar, and tamarind water in a small bowl. Whisk to combine and set aside.

step 3

Heat oil in a pan over high heat and stir-fry shallots and garlic until fragrant. Add in shrimp and cook until shrimp is almost opaque.

step 4

Push all the ingredients to one side and pour in beaten eggs to quickly scramble.

step 5

Add bean sprouts, scallions, and rice noodles. Pour in the sauce and cook for a few more minutes until noodles are soft, mixing constantly to incorporate the sauce.

step 6

Serve and garnish with roasted peanuts, lime wedge, and more fresh bean sprouts!