Classic Shrimp Pad Thai

Name: Classic Shrimp Pad Thai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: thai
Ingredients: 200 g dried flat rice noodles (approx. 3–5 mm wide); 300 g raw shrimp (peeled and deveined); 100 g firm tofu, cut into small cubes; 2 pcs eggs, lightly beaten; 2 pcs shallots, finely chopped; 2 clove garlic cloves, minced; 100 g fresh bean sprouts; 4 pcs scallions or Chinese chives, cut into 3 cm batons; 3 tbsp neutral cooking oil (such as canola or peanut oil); 3 tbsp tamarind paste (concentrate); 3 tbsp fish sauce; 3 tbsp palm sugar (or raw sugar), finely chopped; 1 tbsp water; 1/2 tsp chili flakes (optional to taste); 50 g roasted peanuts, coarsely chopped; 1 pcs lime, cut into wedges

By Culiora

Klassisk Pad Thai med räkor served on a plate, photographed in natural light

Classic Thai pad thai featuring juicy shrimp, stir-fried rice noodles, and a perfectly balanced sauce made from tamarind, fish sauce, and palm sugar. Fast cooking in a screaming-hot wok gives the noodles a delightful chew and pairs beautifully with crisp bean sprouts and crunchy roasted peanuts.

Servings: 4
Prep time: 20 min
Cook time: 15 min
Total time: 35 min

Ingredients

200 g dried flat rice noodles (approx. 3–5 mm wide)
300 g raw shrimp (peeled and deveined)
100 g firm tofu, cut into small cubes
2 pcs eggs, lightly beaten
2 pcs shallots, finely chopped
2 clove garlic cloves, minced
100 g fresh bean sprouts
4 pcs scallions or Chinese chives, cut into 3 cm batons
3 tbsp neutral cooking oil (such as canola or peanut oil)
3 tbsp tamarind paste (concentrate)
3 tbsp fish sauce
3 tbsp palm sugar (or raw sugar), finely chopped
1 tbsp water
1/2 tsp chili flakes (optional to taste)
50 g roasted peanuts, coarsely chopped
1 pcs lime, cut into wedges

Instructions

Soak the rice noodles in lukewarm water for about 30–45 minutes until soft and pliable but still firm in the center (al dente). Drain thoroughly in a colander.
In a small saucepan, combine the tamarind paste, fish sauce, finely chopped palm sugar, water, and chili flakes (if using). Warm gently over low heat, stirring continuously, until the sugar has completely dissolved. Set the sauce aside.
Heat 1 tablespoon of oil in a large wok or deep skillet over high heat. Sear the shrimp quickly for 1–2 minutes per side until just pink and opaque. Transfer the shrimp to a plate so they do not overcook.
Add the remaining 2 tablespoons of oil to the wok over medium-high heat. Add the cubed tofu and fry until golden on all sides, about 2 minutes. Add the shallots and garlic, stir-frying for 30–60 seconds until fragrant without letting them burn.
Push the ingredients to one side of the wok. Pour the beaten eggs into the empty space. Allow to set for a few seconds, then scramble gently into soft curds.
Increase the heat to high and add the drained rice noodles along with the prepared sauce. Stir-fry vigorously for 1–2 minutes so the noodles absorb all the sauce and turn tender and glossy (add a splash of water if the noodles feel too firm).
Toss the cooked shrimp back into the wok. Add half of the bean sprouts and all of the scallions. Stir-fry briskly for 30 seconds so the vegetables retain their crunch. Remove from the heat.
Divide the noodles among serving plates. Top with the remaining fresh bean sprouts and chopped roasted peanuts, and serve immediately with lime wedges.