Pad Thai with shrimp

Pad Thai with shrimps

Sour, salty and sweet are perfectly balanced in this classic Thai noodle dish. Add delicious tofu and tender shrimp, and you’ve got a meal that’s a real treat for the palate.


  • 800 grams of extra-large shrimp, peeled and deveined
  • 350 grams or 1 package of Pad Thai rice noodles
  • ¼ cup of peanut oil
  • ¼ cup finely chopped shallots
  • 3 ½ tablespoons grated palm sugar or light brown sugar
  • 3 tablespoons tamarind concentrate
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons finely chopped garlic
  • 1 ½ tablespoons Sambal Oelek
  • 3 tablespoons fresh lime juice
  • 240 grams or 1 can of peas
  • 1 14-ounce package of extra-strong tofu, rinsed and dried
  • ¼ cup fresh basil
  • 2 scallions, thinly sliced
  • 1/3 cup roasted salted peanuts, coarsely chopped
  • Kosher salt


  1. In a large pot bring 2 liters of water to a boil with 2 tablespoons of salt. In a small saucepan over low heat, combine 1 tablespoon oil with the shallots, tamarind, sugar, fish sauce, garlic and Sambal Oelek. Stir frequently until the sugar dissolves, about 5 minutes, then remove from the heat and add the lime juice and lemongrass.
  2. Cook the peas in the boiling water until green and crisp, about 1 minute. Transfer the peas with a slotted spoon to a mesh strainer and run under cold water until completely cooled. Reserve the boiling water. Cut the peas in half crosswise, place in a medium bowl and toss with 3 tablespoons of the tamarind marinade.
  3. Drop the noodles in small amounts into the boiling water and cook, stirring continuously to prevent sticking, until al dente. Drain the noodles and add cold water until completely cool. Transfer to the bowl with the peas, toss well and then set aside.
  4. Cut the tofu into small cubes and toss with ½ teaspoon salt in a small bowl. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. When oil shimmers, add tofu in an even layer, turning occasionally, until lightly browned on all sides, about 5 minutes.
  5. Drain on a paper towel-lined plate. Add the remaining tablespoon of oil to the pan and when the oil shimmers, add the shrimp and sprinkle with ½ teaspoon of salt. Cook, stirring occasionally, until the shrimp are opaque and cooked through, about 3 minutes.
  6. Add the noodle mixture, tofu, 2 tablespoons of the marinade and ½ teaspoon salt to the skillet and stir until heated through, about 2 minutes. Remove from heat and stir in basil and scallions. Transfer the pad thai to a serving platter, add more marinade to taste and top with the peanuts.

If you enjoyed this noodle dish, be sure to check out our pasta recipes prepared with shrimp.


  • Oriental ingredients, such as rice noodles and fish sauce, can be purchased at an Asian grocery store.
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