Easy Shrimp Pad Thai Recipe
 
Prep time
Cook time
Total time
 
A quick and easy recipe for pad Thai noodles with shrimp.
Author:
Recipe type: Main, Lunch, Dinner
Cuisine: Thai, Gluten Free
Serves: 3-4 servings
Ingredients
Ingredients:
  • 300 grams or 10.6 oz of dried rice stick noodles
  • 300 grams or 10.6 oz of raw shrimp (devein them)
  • 2 medium eggs, placed in a bowl and lightly beaten
  • 150 grams or 5.3 oz of firm tofu, cut into small pieces
  • 4 whole cloves of garlic, finely minced
  • one fresh red Thai chile, finely sliced (substitute with 1 teaspoon red pepper flakes)
  • one large handful of chopped chives
  • one large handful fresh chopped cilantro leaves
  • 4 Tablespoons of fish sauce
  • 1.5 Tablespoon soy sauce
  • one Tablespoon of oyster sauce
  • 3 Tablespoons of freshly squeezed lime juice
  • one teaspoon of granulated sugar (I've used either brown or white, what ever you have)
  • 3 Tablespoons of vegetable oil
Additional Topping Ingredients:
  • bean sprouts (optional), lime wedges, crushed roasted peanuts, thinly sliced fresh chili, freshly chopped chives and cilantro leaves, and hot sauce, if desired
Instructions
  1. Have all of the ingredients ready to use because this recipe moves quickly.
  2. Boil the water and soak the rice stick noodles according to the package ingredients. Once ready, drain them and run through cold water quickly then set them aside. In a small bowl combine the chives, cilantro leaves, fish sauce, soy sauce, oyster sauce, lime juice, and the granulated sugar. Give the ingredients a good stir, taste and if necessary adjust any of these seasonings. If satisfied set the bowl aside and proceed.
  3. Heat the oil in a very large pan (large enough to fit all of the noodles), once hot add the garlic and sauté for a minute. Now add the shrimp and cook just until they begin to turn pink -- it should take about 5 minutes or so, keep a close eye on them. Now pour half of the sauce into the pan, stir, then add the tofu bits and cook for a minute. Push the ingredients to one side of the pan then pour in the lightly beaten eggs and allow to cook while you keep stirring to scramble them. Carefully combine all of the pan ingredients with the eggs, then add the cooked/boiled noodles to the pan. Pour the remaining sauce over the noodles and gently mix the noodles in the pan with the sauce and the other ingredients. Continue to toss/stir until everything is well combined and the sauce has been absorbed by the noodles and they are warmed through. Taste and if desired adjust seasoning.
  4. With each serving top the noodles with some of the crushed roasted peanuts, a slice of the lime and any or all of the suggested topping ingredients. Serve straightaway. Store leftovers in the fridge for a few days.
Notes
* This is my trusted recipe that I've used for many years now. I'm confident that you'll enjoy the recipe as is but free to adjust and tweak it until you are satisfied with the results. Also if you do not tolerate heat use a milder and deseeded chile instead.

* If you do not like shrimp you may use chicken breast instead.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2016/06/22/easy-shrimp-pad-thai-recipe/