Pad thai noodles with shrimp


by: Walter

Try this easy Thai noodle recipe made with fresh herbs. It's quick and simple to make, and super-tasty!


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serves: 2

6 oz (175 g) Asian flat rice noodles

1/4 cup peanut oil

2 cloves garlic (minced)

1/2 teaspoon dried red pepper flakes

10 large peeled raw shrimp

2 eggs (beaten)

2-3 tablespoons Thai fish sauce

2-3 tablespoons Tamarind Water

1 tablespoon palm sugar (or light, raw brown sugar)

1 tablespoon dried shrimp (coarsely chopped)

1/4 cup roasted peanuts (coarsely chopped)

4 pieces green onions (cut into 2-inch (5-cm) and finely shredded lengthwise)

1/2 cup (50 g) fresh beansprouts

2 tablespoons roughly chopped cilantro

Nutrition Facts
Pad thai noodles with shrimp

Servings Per Recipe: 2

Amount per Serving

Calories: 806

  • Total Fat: 41.6 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 212.7 mg
  • Sodium: 2069.8 mg
  • Total Carbs: 88 g
  •     Dietary Fiber: 4 g
  •     Sugars: 11.6 g
  • Protein: 20.4 g

how is this calculated?

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1.  Soak the noodles in cold water for 1 hour, then drain and set to one side.

2.  Heat the oil in a wok over a high heat. Add the garlic, pepper flakes, and shrimp. Stir-fry for 2 to 3 minutes, until the shrimp are just cooked.

3.  Pour in the beaten eggs and stir-fry for a few seconds, until they just start to look scrambled. Lower the heat, then add the noodles, fish sauce, tamarind water, and sugar. Toss together for 1 to 2 minutes until the noodles are tender.

4.  Add the dried shrimp, half the peanuts, half the green onions, half the beansprouts, and all the cilantro and toss for another minute. Serve sprinkled with the rest of the peanuts, green onions, and beansprouts.

Cooks' note:
Thinly sliced squid, sliced bay scallops, or mussels.

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