Shrimp Pad Thai

Pad Thai is one of the most common street foods in Thailand. The origins of Pad Thai are somewhat unknown, but it has become almost the national dish of Thailand, and therefore almost synonymous with the country.

This dish can be a bit time consuming, but don't let it deter you from trying. The Pad Thai sauce takes a little while to prepare, but it can be pre made and will last from months in the fridge. Once it sauce is made, the dish can be put together very quickly, part of the reason why it's perfect for street food.

Most restaurants rely on the sauce to flavor the entire dish, cutting corners on the other ingredients. Try not to skimp on the other ingredients, especially the garlic and preserved radish. These add an additional layer of flavors that can't be replaced.


  • 2 cloves of garlic, minced
  • 2 tablespoon preserved radish, coarsely minced
  • 1 cube savory tofu, sliced
  • 8 large shrimp, shelled and deveined
  • 1/4 pound dried rice noodles, medium size
  • 1 stalk green onion, sliced
  • 2 eggs
  • 1/2 teaspoon dried chili flakes
  • 3 tablespoons crushed peanuts
  • 2 cups bean sprouts
  • 1/4 cup Pad Thai sauce *


  1. In a very hot wok, stir fry garlic, preserved radish and tofu in a couple tablespoons of oil. Stir until the garlic is light brown.
  2. Add the shrimp and stir until the the shrimp is almost done. You can tell it's almost done when it changes to a pink color and it begins to curl. Remove the shrimp and set it aside.
  3. Add the noodles and Pad Thai sauce, stirring in a circular motion to prevent the noodles from sticking together.
  4. When the noodles are soft, add the sliced green onions and return the cooked shrimp to the wok.
  5. Push the contents of the wok up around the sides.
  6. Add the eggs to the center of the wok and fold the noodles over the eggs to cover.
  7. When the eggs are cooked, the dish is ready to be served. Top it with crushed peanuts, crushed chili peppers and bean sprouts.
  8. Add a lime wedge and you've got yourself a great plate of Pad Thai.

* Pad Thai Sauce:

  • 2 cup water
  • 4 ounces tamarind pulp
  • 10 oz palm sugar
  • 1/2 cup fish sauce
  1. Break up tamarind pulp into 2 cups of warm water. Mix very well using your hand and squeeze the pulp to get as much of the pulp dissolved in the water as you can.
  2. Strain using a fine mesh strainer.
  3. Put the liquid and all the remaining ingredients in a saucepan and simmer on low heat for about 30 minutes, stirring occasionally.
  4. Once it begins to thicken, turn off the heat and allow to cool.
Comments (1)add comment

Alice Hughes said:

would love to get emails!
November 23, 2011
Votes: +0

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