Shrimp Pad Thai Recipe

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Gallery Shrimp Pad Thai Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Ingredients Ingredient Checklist 8 ounces rice-stick noodles 1/4 cup tomato-based chili sauce 1/4 cup fresh lime juice 3 tablespoons soy sauce 2 tablespoons light-brown sugar 1 tablespoon anchovy paste 4 tablespoons vegetable oil 4 garlic cloves, minced 1 pound peeled and deveined medium shrimp 3 cups bean sprouts, plus more for garnish 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces 1 large egg, lightly beaten Assorted Garnishes (Optional) 1/3 cup chopped dry-roasted peanuts Pinch of red-pepper flakes Bean sprouts 1/4 cup fresh cilantro Lime wedges

Cook’s Notes Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles. The combination of anchovy paste and soy sauce is a good substitution for traditional Asian fish sauce, if it’s not available.

Gallery Shrimp Pad Thai

Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Gallery

Shrimp Pad Thai

Shrimp Pad Thai

Recipe Summary prep: 45 mins total: 45 mins Servings: 6

Recipe Summary

prep: 45 mins total: 45 mins

Servings: 6

prep: 45 mins

total: 45 mins

prep:

45 mins

total:

Servings: 6

Ingredients

8 ounces rice-stick noodles 1/4 cup tomato-based chili sauce 1/4 cup fresh lime juice 3 tablespoons soy sauce 2 tablespoons light-brown sugar 1 tablespoon anchovy paste 4 tablespoons vegetable oil 4 garlic cloves, minced 1 pound peeled and deveined medium shrimp 3 cups bean sprouts, plus more for garnish 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces 1 large egg, lightly beaten
1/3 cup chopped dry-roasted peanuts Pinch of red-pepper flakes Bean sprouts 1/4 cup fresh cilantro Lime wedges

Directions

Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Cook’s Notes

Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles. The combination of anchovy paste and soy sauce is a good substitution for traditional Asian fish sauce, if it’s not available.

Reviews (16)

 Add Rating & Review     49 Ratings   5 star values:        8    4 star values:        26    3 star values:        6    2 star values:        6    1 star values:        3

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Reviews (16)

Add Rating & Review     49 Ratings   5 star values:        8    4 star values:        26    3 star values:        6    2 star values:        6    1 star values:        3

Add Rating & Review

49 Ratings 5 star values: 8 4 star values: 26 3 star values: 6 2 star values: 6 1 star values: 3

5 star values: 8 4 star values: 26 3 star values: 6 2 star values: 6 1 star values: 3

Martha Stewart Member     Rating: Unrated       05/29/2012   This recipe has no tamarind and in my opinion, it is essential in any Pad Thai recipe. I'm surprised Martha allowed this to slip by.  

Martha Stewart Member     Rating: Unrated       03/11/2010   Are rice stick noodles the same as cellophane noodles? What type of chili sauce did you use?  

Martha Stewart Member     Rating: Unrated       12/21/2009   Just tried this recipe and it really is quick, easy and most importantly delicious! I'll definitely whip this up again sometime soon!  

Martha Stewart Member     Rating: Unrated       10/16/2009   You can also use oyster sauce in place of the anchovy paste  

Martha Stewart Member     Rating: Unrated       05/14/2008   1/4 cup of Sriracha would be enough to hurt most people. I think the recipe writers mean Heinz Chili sauce, not anything Asian. The substitution of anchovy and soy for fish sauce suggests an attempt to use readily-available ingredients, rather than "exotic" Asian items.  

Martha Stewart Member     Rating: Unrated       05/14/2008   I do a lot of Thai cooking, and agree that fish sauce could be used in place of anchovy paste. It is strong tasting, so you may want to use less. One commenter seems to suggest Sriracha as a substitute for the tomato-based chili sauce (like Heinz chili sauce). Sriracha is nuclear hot! If you put 1/4 cup into this recipe, it would be inedible. It is great to use in small amounts to kick up the heat in chili, catsup, etc. I agree that the Taste of Thai site has lots of great items.  

Martha Stewart Member     Rating: Unrated       05/13/2008   Frankly, fish sauce should be available in most larger grocery stores. It is sometimes referred to as Namplar (the Thai name). Fish sauce is a bit of a misnomer as the sauce is actually made from squid or cuttlefish. On the chili paste or sauce issue, try using Lee [filtered] Kee's chili garlic sauce. Experiment and enjoy. Sawasdee krap.  

Martha Stewart Member     Rating: Unrated       05/13/2008   Sriracha is a common one available at supermarkets (at least here in SoCal) on the International foods aisle. It comes in a chubby plastic bottle with white asian lettering and a green pop-up top.  

Martha Stewart Member     Rating: Unrated       05/13/2008   Taste of Asia makes one under their Maggie brand. It's ok, I would recommend the Taste of Thai Spicy Chili Sauce. Although not tomato based, a more authentic sauce. If you don't want the heat their Sweet Chili is very good as well. Good luck!  

Martha Stewart Member     Rating: Unrated       05/13/2008   The recipe just calls for tomato based chili sauce -- just try Heinz Chili Sauce  

Martha Stewart Member     Rating: Unrated       05/13/2008   I don't think it's meant to be asian, chili sauce can be found in the condiment isle.  

Martha Stewart Member     Rating: Unrated       05/13/2008   Tuong Ot Sriracha (think that's the correct spelling) is available at most grocery stores in the asian food section. I keep it on hand always!  

Martha Stewart Member     Rating: Unrated       05/13/2008   The recipe doesn't specify "asian" chili sauce, just tomato-based. Why not just use Heinz chili sauce?  

Martha Stewart Member     Rating: Unrated       05/13/2008   I think they mean red curry paste. That is what is used a lot in Thai cooking. We are able to get it at our local grocery or you of course can find it in a Asian market. It is wonderful.  

Martha Stewart Member     Rating: Unrated       05/13/2008   For my pad thai sauce, I use 2 T tamarind chutney, 1 T sugar, 1 t fish sauce, 1 t chili powder. It's DELICIOUS and you can find tamarind at any asian food store.  

Martha Stewart Member     Rating: Unrated       04/25/2008   I haven't been able to find an asian tomoto-based chile sauce. Does anyone have a brand to recommend?

Martha Stewart Member

Rating: Unrated 05/29/2012

This recipe has no tamarind and in my opinion, it is essential in any Pad Thai recipe. I’m surprised Martha allowed this to slip by.

Rating: Unrated

Rating: Unrated 03/11/2010

Are rice stick noodles the same as cellophane noodles? What type of chili sauce did you use?

Rating: Unrated 12/21/2009

Just tried this recipe and it really is quick, easy and most importantly delicious! I’ll definitely whip this up again sometime soon!

Rating: Unrated 10/16/2009

You can also use oyster sauce in place of the anchovy paste

Rating: Unrated 05/14/2008

1/4 cup of Sriracha would be enough to hurt most people. I think the recipe writers mean Heinz Chili sauce, not anything Asian. The substitution of anchovy and soy for fish sauce suggests an attempt to use readily-available ingredients, rather than “exotic” Asian items.

I do a lot of Thai cooking, and agree that fish sauce could be used in place of anchovy paste. It is strong tasting, so you may want to use less. One commenter seems to suggest Sriracha as a substitute for the tomato-based chili sauce (like Heinz chili sauce). Sriracha is nuclear hot! If you put 1/4 cup into this recipe, it would be inedible. It is great to use in small amounts to kick up the heat in chili, catsup, etc. I agree that the Taste of Thai site has lots of great items.

Rating: Unrated 05/13/2008

Frankly, fish sauce should be available in most larger grocery stores. It is sometimes referred to as Namplar (the Thai name). Fish sauce is a bit of a misnomer as the sauce is actually made from squid or cuttlefish. On the chili paste or sauce issue, try using Lee [filtered] Kee’s chili garlic sauce. Experiment and enjoy. Sawasdee krap.

Sriracha is a common one available at supermarkets (at least here in SoCal) on the International foods aisle. It comes in a chubby plastic bottle with white asian lettering and a green pop-up top.

Taste of Asia makes one under their Maggie brand. It’s ok, I would recommend the Taste of Thai Spicy Chili Sauce. Although not tomato based, a more authentic sauce. If you don’t want the heat their Sweet Chili is very good as well. Good luck!

The recipe just calls for tomato based chili sauce – just try Heinz Chili Sauce

I don’t think it’s meant to be asian, chili sauce can be found in the condiment isle.

Tuong Ot Sriracha (think that’s the correct spelling) is available at most grocery stores in the asian food section. I keep it on hand always!

The recipe doesn’t specify “asian” chili sauce, just tomato-based. Why not just use Heinz chili sauce?

I think they mean red curry paste. That is what is used a lot in Thai cooking. We are able to get it at our local grocery or you of course can find it in a Asian market. It is wonderful.

For my pad thai sauce, I use 2 T tamarind chutney, 1 T sugar, 1 t fish sauce, 1 t chili powder. It’s DELICIOUS and you can find tamarind at any asian food store.

Rating: Unrated 04/25/2008

I haven’t been able to find an asian tomoto-based chile sauce. Does anyone have a brand to recommend?

All Reviews for Shrimp Pad Thai

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp Pad Thai

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Cook’s Notes#

Reviews (16)#

All Reviews for Shrimp Pad Thai#

Gallery

Recipe Summary

Ingredients

Directions

Cook’s Notes

Reviews (16)

All Reviews for Shrimp Pad Thai