![To make this easy Pad Thai with shrimp, you will need: - 200g rice noodles - 200g shrimp, peeled and deveined - 2 tablespoons tamarind paste - 3 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 large egg - 1 cup bean sprouts - 2 green onions, thinly sliced - 1 tablespoon crushed peanuts - Fresh cilantro, for garnish - Lime wedges, for serving You can swap some ingredients if you want. If you don’t have tamarind paste, use lime juice or vinegar for a tangy taste. You can replace shrimp with chicken or tofu for a different protein. If you want a gluten-free option, use tamari instead of soy sauce. For a sweeter touch, try maple syrup instead of sugar. To make your dish even better, consider these garnishes: - Extra crushed peanuts for crunch - Fresh cilantro for a pop of green - Lime wedges for a zesty kick - Sliced red chili for heat These options will enhance your meal and make it look great. First, boil water in a large pot. Add 200g of rice noodles once the water is boiling. Cook them according to the package instructions until they are al dente. This usually takes about 5 to 7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them from sticking. Set the noodles aside in a bowl for later. In a medium bowl, mix together the tamarind paste, soy sauce, fish sauce, and sugar. You will need 2 tablespoons of tamarind paste, 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Whisk these ingredients until smooth. Make sure the sugar dissolves completely. This sauce will give your Pad Thai its unique, savory flavor. Take a large skillet or wok and heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Then, add 200g of peeled and deveined shrimp. Cook the shrimp for 2 to 3 minutes, stirring often. They will change color and turn pink when done. Transfer the shrimp to a plate and set them aside. In the same skillet, push the shrimp to one side and crack 1 large egg into the empty space. Scramble it gently until just set, then mix it back in with the shrimp. Now it's time to bring everything together! Add the cooked rice noodles to the skillet. Pour your Pad Thai sauce over the noodles. Use tongs or a spatula to gently toss everything together. Make sure the noodles are well coated in sauce. Next, stir in 1 cup of bean sprouts and the thinly sliced green onions. Cook for an additional 1 to 2 minutes until everything is heated through. The bean sprouts should be slightly wilted. Now your Pad Thai is ready to serve! Plate it up and enjoy this shrimp-tastic dish. For the full recipe, check the details above! To ensure your shrimp are perfectly cooked, start with fresh shrimp. Look for shrimp that are pink and firm. Avoid shrimp that smell off or have a slimy texture. When cooking, heat your oil until it's hot, then add the shrimp. Cook them for 2-3 minutes until they turn pink and opaque. This shows they are done. Overcooking shrimp makes them tough, so watch closely. If you want to add flavor, marinate your shrimp in a mix of soy sauce and lime juice for 15 minutes before cooking. You can easily customize this dish for different diets. If you want a vegetarian option, swap shrimp for tofu or extra veggies. To make it gluten-free, use rice noodles and tamari instead of soy sauce. If you want a lower-carb dish, try zucchini noodles instead of rice noodles. You can play with flavors too. Add more lime juice for brightness or chili flakes for heat. If you have leftovers, store them in an airtight container. Keep them in the fridge for up to 2 days. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir often until heated through. If you want to freeze your Pad Thai, do so before adding the bean sprouts and green onions. These fresh ingredients taste best when added just before serving. {{image_4}} You can easily make Pad Thai without shrimp. Use tofu or more veggies instead. Firm tofu works well. Just press it to remove extra water, then cube it. Sauté it until it’s golden brown. Add your favorite veggies like bell peppers, carrots, or snap peas. This makes a tasty vegetarian dish. If you want to switch up the protein, chicken or beef are great choices. You can also use scallops or even crab for a seafood twist. Just remember to adjust cooking times. For chicken or beef, slice it thin and cook it until it’s no longer pink. Seafood needs less time than shrimp, so watch it closely. Want to change the flavor? You can play with the sauce. Try adding a hint of lime juice or a splash of coconut milk for creaminess. If you like heat, toss in some chili flakes or sriracha. For a sweet twist, add pineapple chunks. These small changes create new taste profiles and keep meals exciting. For the full recipe, refer to the earlier section. To keep leftover Pad Thai fresh, place it in an airtight container. Store it in the fridge for up to three days. This helps keep the flavors intact. Avoid leaving it out at room temperature for too long. To reheat your Pad Thai, use a skillet over medium heat. Add a splash of water or oil to help it heat evenly. Stir frequently for about five minutes. You can also use a microwave. Heat it in short bursts, stirring in between. If you want to freeze Pad Thai, first let it cool completely. Divide it into portions and store them in freezer-safe bags. Squeeze out as much air as possible. It can last for up to two months in the freezer. To eat, thaw it overnight in the fridge before reheating. If you don't have tamarind paste, you can use lime juice. Mix it with brown sugar for sweetness. Another option is to use rice vinegar. It adds a nice tang, but it won't be as rich as tamarind. To reduce spice, use less chili sauce or omit it entirely. You can also add more sugar or lime juice. This will balance flavors without heat. Serve with extra lime wedges to let everyone adjust their spice level. Yes, you can make Pad Thai ahead of time. Cook and store the noodles and sauce separately. Keep shrimp and veggies in the fridge. When ready to eat, just reheat everything together in a pan. The best noodles for Pad Thai are rice noodles. They are soft and chewy, perfect for holding the sauce. Look for flat rice noodles, often labeled as "Pad Thai noodles." Make sure to soak them until they are tender. For a full recipe, check out the [Full Recipe]. You learned about Pad Thai’s key ingredients, cooking steps, and helpful tips. You saw how to customize the dish for your taste and needs. Remember to store leftovers properly to keep them fresh. Whether you enjoy shrimp or prefer a vegetarian option, Pad Thai is a fun dish to master. With these steps and ideas, you can create a tasty meal that suits everyone. Enjoy your cooking journey and have fun with it!](https://mealinmoments.com/wp-content/uploads/2025/05/b251a818-c9a4-47eb-bd37-6ed4b3951a75-768x768.webp)
Craving something quick, tasty, and satisfying? My Easy Pad Thai with Shrimp is your answer! This dish combines fresh shrimp, chewy noodles, and a homemade sauce that bursts with flavor. In just a few simple steps, you can whip up a meal that impresses your family or guests. Let’s dive into the ingredients and get cooking! You’ll love how easy it is.
Ingredients
List of Ingredients
To make this easy Pad Thai with shrimp, you will need:
– 200g rice noodles
– 200g shrimp, peeled and deveined
– 2 tablespoons tamarind paste
– 3 tablespoons soy sauce
– 1 tablespoon fish sauce
– 1 tablespoon sugar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 large egg
– 1 cup bean sprouts
– 2 green onions, thinly sliced
– 1 tablespoon crushed peanuts
– Fresh cilantro, for garnish
– Lime wedges, for serving
Ingredient Substitutions
You can swap some ingredients if you want. If you don’t have tamarind paste, use lime juice or vinegar for a tangy taste. You can replace shrimp with chicken or tofu for a different protein. If you want a gluten-free option, use tamari instead of soy sauce. For a sweeter touch, try maple syrup instead of sugar.
Optional Garnishes
To make your dish even better, consider these garnishes:
– Extra crushed peanuts for crunch
– Fresh cilantro for a pop of green
– Lime wedges for a zesty kick
– Sliced red chili for heat
These options will enhance your meal and make it look great.
Step-by-Step Instructions
Cooking the Rice Noodles
First, boil water in a large pot. Add 200g of rice noodles once the water is boiling. Cook them according to the package instructions until they are al dente. This usually takes about 5 to 7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them from sticking. Set the noodles aside in a bowl for later.
Preparing the Pad Thai Sauce
In a medium bowl, mix together the tamarind paste, soy sauce, fish sauce, and sugar. You will need 2 tablespoons of tamarind paste, 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Whisk these ingredients until smooth. Make sure the sugar dissolves completely. This sauce will give your Pad Thai its unique, savory flavor.
Sautéing the Shrimp and Scrambling the Egg
Take a large skillet or wok and heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Then, add 200g of peeled and deveined shrimp. Cook the shrimp for 2 to 3 minutes, stirring often. They will change color and turn pink when done. Transfer the shrimp to a plate and set them aside. In the same skillet, push the shrimp to one side and crack 1 large egg into the empty space. Scramble it gently until just set, then mix it back in with the shrimp.
Combining All Ingredients
Now it’s time to bring everything together! Add the cooked rice noodles to the skillet. Pour your Pad Thai sauce over the noodles. Use tongs or a spatula to gently toss everything together. Make sure the noodles are well coated in sauce. Next, stir in 1 cup of bean sprouts and the thinly sliced green onions. Cook for an additional 1 to 2 minutes until everything is heated through. The bean sprouts should be slightly wilted. Now your Pad Thai is ready to serve! Plate it up and enjoy this shrimp-tastic dish. For the full recipe, check the details above!
Tips & Tricks
Ensuring Perfectly Cooked Shrimp
To ensure your shrimp are perfectly cooked, start with fresh shrimp. Look for shrimp that are pink and firm. Avoid shrimp that smell off or have a slimy texture. When cooking, heat your oil until it’s hot, then add the shrimp. Cook them for 2-3 minutes until they turn pink and opaque. This shows they are done. Overcooking shrimp makes them tough, so watch closely. If you want to add flavor, marinate your shrimp in a mix of soy sauce and lime juice for 15 minutes before cooking.
Customizing for Dietary Preferences
You can easily customize this dish for different diets. If you want a vegetarian option, swap shrimp for tofu or extra veggies. To make it gluten-free, use rice noodles and tamari instead of soy sauce. If you want a lower-carb dish, try zucchini noodles instead of rice noodles. You can play with flavors too. Add more lime juice for brightness or chili flakes for heat.
Storage Tips for Leftovers
If you have leftovers, store them in an airtight container. Keep them in the fridge for up to 2 days. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir often until heated through. If you want to freeze your Pad Thai, do so before adding the bean sprouts and green onions. These fresh ingredients taste best when added just before serving.
Variations
Vegetarian Pad Thai Options
You can easily make Pad Thai without shrimp. Use tofu or more veggies instead. Firm tofu works well. Just press it to remove extra water, then cube it. Sauté it until it’s golden brown. Add your favorite veggies like bell peppers, carrots, or snap peas. This makes a tasty vegetarian dish.
Using Different Proteins
If you want to switch up the protein, chicken or beef are great choices. You can also use scallops or even crab for a seafood twist. Just remember to adjust cooking times. For chicken or beef, slice it thin and cook it until it’s no longer pink. Seafood needs less time than shrimp, so watch it closely.
Alternative Flavor Profiles
Want to change the flavor? You can play with the sauce. Try adding a hint of lime juice or a splash of coconut milk for creaminess. If you like heat, toss in some chili flakes or sriracha. For a sweet twist, add pineapple chunks. These small changes create new taste profiles and keep meals exciting.
For the full recipe, refer to the earlier section.
Storage Info
How to Store Leftover Pad Thai
To keep leftover Pad Thai fresh, place it in an airtight container. Store it in the fridge for up to three days. This helps keep the flavors intact. Avoid leaving it out at room temperature for too long.
Reheating Instructions
To reheat your Pad Thai, use a skillet over medium heat. Add a splash of water or oil to help it heat evenly. Stir frequently for about five minutes. You can also use a microwave. Heat it in short bursts, stirring in between.
Freezing Tips
If you want to freeze Pad Thai, first let it cool completely. Divide it into portions and store them in freezer-safe bags. Squeeze out as much air as possible. It can last for up to two months in the freezer. To eat, thaw it overnight in the fridge before reheating.
FAQs
What can I substitute for tamarind paste in Pad Thai?
If you don’t have tamarind paste, you can use lime juice. Mix it with brown sugar for sweetness. Another option is to use rice vinegar. It adds a nice tang, but it won’t be as rich as tamarind.
How do I make Pad Thai less spicy?
To reduce spice, use less chili sauce or omit it entirely. You can also add more sugar or lime juice. This will balance flavors without heat. Serve with extra lime wedges to let everyone adjust their spice level.
Can I make Pad Thai ahead of time?
Yes, you can make Pad Thai ahead of time. Cook and store the noodles and sauce separately. Keep shrimp and veggies in the fridge. When ready to eat, just reheat everything together in a pan.
What are the best noodles for Pad Thai?
The best noodles for Pad Thai are rice noodles. They are soft and chewy, perfect for holding the sauce. Look for flat rice noodles, often labeled as “Pad Thai noodles.” Make sure to soak them until they are tender.
For a full recipe, check out the [Full Recipe].
You learned about Pad Thai’s key ingredients, cooking steps, and helpful tips. You saw how to customize the dish for your taste and needs. Remember to store leftovers properly to keep them fresh. Whether you enjoy shrimp or prefer a vegetarian option, Pad Thai is a fun dish to master. With these steps and ideas, you can create a tasty meal that suits everyone. Enjoy your cooking journey and have fun with it!
![To make this easy Pad Thai with shrimp, you will need: - 200g rice noodles - 200g shrimp, peeled and deveined - 2 tablespoons tamarind paste - 3 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - 2 tablespoons vegetable oil - 2 cloves garlic, minced - 1 large egg - 1 cup bean sprouts - 2 green onions, thinly sliced - 1 tablespoon crushed peanuts - Fresh cilantro, for garnish - Lime wedges, for serving You can swap some ingredients if you want. If you don’t have tamarind paste, use lime juice or vinegar for a tangy taste. You can replace shrimp with chicken or tofu for a different protein. If you want a gluten-free option, use tamari instead of soy sauce. For a sweeter touch, try maple syrup instead of sugar. To make your dish even better, consider these garnishes: - Extra crushed peanuts for crunch - Fresh cilantro for a pop of green - Lime wedges for a zesty kick - Sliced red chili for heat These options will enhance your meal and make it look great. First, boil water in a large pot. Add 200g of rice noodles once the water is boiling. Cook them according to the package instructions until they are al dente. This usually takes about 5 to 7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them from sticking. Set the noodles aside in a bowl for later. In a medium bowl, mix together the tamarind paste, soy sauce, fish sauce, and sugar. You will need 2 tablespoons of tamarind paste, 3 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Whisk these ingredients until smooth. Make sure the sugar dissolves completely. This sauce will give your Pad Thai its unique, savory flavor. Take a large skillet or wok and heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, add 2 cloves of minced garlic. Sauté for about 30 seconds until fragrant. Then, add 200g of peeled and deveined shrimp. Cook the shrimp for 2 to 3 minutes, stirring often. They will change color and turn pink when done. Transfer the shrimp to a plate and set them aside. In the same skillet, push the shrimp to one side and crack 1 large egg into the empty space. Scramble it gently until just set, then mix it back in with the shrimp. Now it's time to bring everything together! Add the cooked rice noodles to the skillet. Pour your Pad Thai sauce over the noodles. Use tongs or a spatula to gently toss everything together. Make sure the noodles are well coated in sauce. Next, stir in 1 cup of bean sprouts and the thinly sliced green onions. Cook for an additional 1 to 2 minutes until everything is heated through. The bean sprouts should be slightly wilted. Now your Pad Thai is ready to serve! Plate it up and enjoy this shrimp-tastic dish. For the full recipe, check the details above! To ensure your shrimp are perfectly cooked, start with fresh shrimp. Look for shrimp that are pink and firm. Avoid shrimp that smell off or have a slimy texture. When cooking, heat your oil until it's hot, then add the shrimp. Cook them for 2-3 minutes until they turn pink and opaque. This shows they are done. Overcooking shrimp makes them tough, so watch closely. If you want to add flavor, marinate your shrimp in a mix of soy sauce and lime juice for 15 minutes before cooking. You can easily customize this dish for different diets. If you want a vegetarian option, swap shrimp for tofu or extra veggies. To make it gluten-free, use rice noodles and tamari instead of soy sauce. If you want a lower-carb dish, try zucchini noodles instead of rice noodles. You can play with flavors too. Add more lime juice for brightness or chili flakes for heat. If you have leftovers, store them in an airtight container. Keep them in the fridge for up to 2 days. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir often until heated through. If you want to freeze your Pad Thai, do so before adding the bean sprouts and green onions. These fresh ingredients taste best when added just before serving. {{image_4}} You can easily make Pad Thai without shrimp. Use tofu or more veggies instead. Firm tofu works well. Just press it to remove extra water, then cube it. Sauté it until it’s golden brown. Add your favorite veggies like bell peppers, carrots, or snap peas. This makes a tasty vegetarian dish. If you want to switch up the protein, chicken or beef are great choices. You can also use scallops or even crab for a seafood twist. Just remember to adjust cooking times. For chicken or beef, slice it thin and cook it until it’s no longer pink. Seafood needs less time than shrimp, so watch it closely. Want to change the flavor? You can play with the sauce. Try adding a hint of lime juice or a splash of coconut milk for creaminess. If you like heat, toss in some chili flakes or sriracha. For a sweet twist, add pineapple chunks. These small changes create new taste profiles and keep meals exciting. For the full recipe, refer to the earlier section. To keep leftover Pad Thai fresh, place it in an airtight container. Store it in the fridge for up to three days. This helps keep the flavors intact. Avoid leaving it out at room temperature for too long. To reheat your Pad Thai, use a skillet over medium heat. Add a splash of water or oil to help it heat evenly. Stir frequently for about five minutes. You can also use a microwave. Heat it in short bursts, stirring in between. If you want to freeze Pad Thai, first let it cool completely. Divide it into portions and store them in freezer-safe bags. Squeeze out as much air as possible. It can last for up to two months in the freezer. To eat, thaw it overnight in the fridge before reheating. If you don't have tamarind paste, you can use lime juice. Mix it with brown sugar for sweetness. Another option is to use rice vinegar. It adds a nice tang, but it won't be as rich as tamarind. To reduce spice, use less chili sauce or omit it entirely. You can also add more sugar or lime juice. This will balance flavors without heat. Serve with extra lime wedges to let everyone adjust their spice level. Yes, you can make Pad Thai ahead of time. Cook and store the noodles and sauce separately. Keep shrimp and veggies in the fridge. When ready to eat, just reheat everything together in a pan. The best noodles for Pad Thai are rice noodles. They are soft and chewy, perfect for holding the sauce. Look for flat rice noodles, often labeled as "Pad Thai noodles." Make sure to soak them until they are tender. For a full recipe, check out the [Full Recipe]. You learned about Pad Thai’s key ingredients, cooking steps, and helpful tips. You saw how to customize the dish for your taste and needs. Remember to store leftovers properly to keep them fresh. Whether you enjoy shrimp or prefer a vegetarian option, Pad Thai is a fun dish to master. With these steps and ideas, you can create a tasty meal that suits everyone. Enjoy your cooking journey and have fun with it!](https://mealinmoments.com/wp-content/uploads/2025/05/b251a818-c9a4-47eb-bd37-6ed4b3951a75-250x250.webp)
