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Authentic Shrimp Pad Thai

Authentic Shrimp Pad Thai

Chef Lyn
This authentic Shrimp Pad Thai features chewy Chan rice noodles stir-fried with prawns, tofu, and crunchy bean sprouts in a tangy-sweet tamarind sauce. A street food favorite, it's quick, flavorful, and packed with texture.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 2 servings

Ingredients
 
 

For the Sauce:

  • 25 g palm sugar
  • 30 g tamarind paste
  • 20 ml water
  • 20 ml fish sauce
  • 1/4 tsp MSG (optional; for umami boost)

For the Pad Thai:

  • 5 fresh prawns
  • 1/4 block firm tofu diced
  • 20 g garlic chives
  • 4 shallots thinly sliced
  • 1 tsp dried shrimp
  • 1 tbsp salted radish chopped
  • 100 g Chan rice noodles
  • 1 tbsp roasted peanuts crushed
  • 20 g bean sprouts
  • 1 lime
  • 1 tsp chili flakes
  • 2 tbsp cooking oil (for frying)

Instructions
 

For the Sauce:

  • Combine all ingredients in a small saucepan or skillet.
  • Cook over medium heat, stirring until the sugar is fully dissolved.
  • Simmer for about 5 minutes until the sauce thickens slightly.
  • Turn off the heat and let it cool.

For the stir-fry:

  • Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
  • Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
  • In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
  • Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
  • Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
    Shrimp Pad Thai
  • Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.

Notes

Tips:
  • The Pad Thai sauce can be stored in an airtight container in the fridge for 3–7
    days.
  • Soaking noodles for 15 minutes before cooking prevents clumping. Always add
    water during stir-frying to help soften the noodles without making them mushy.
  • Pressing the shrimp heads while cooking releases flavorful oils that enhance the dish.
Shrimp Pad Thai
Shrimp Pad Thai
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