Shrimp Pad Thai

5 from 2 votes

Shrimp Pad Thai is a tasty and delicious meal that you will want to come back to again and again! With fresh ingredients and a little prep, you will have a flavorful dinner that you can’t get enough of!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 1001kcal

Author: Lisa Killian

Ingredients

Honey Garlic Shrimp

¼ cup honey
3 tbs soy sauce
1 tbs garlic powder
¼ teaspoon ginger powder (½ teaspoon fresh grated)
¼ teaspoon crushed red pepper flakes
1 tbs vegetable oil
1 lb raw shrimp peeled and deveined

Pad Thai Sauce

2 tbs fish sauce use soy sauce as substitute
2 tbs soy sauce
¼ cup oyster sauce
¼ cup tamarind paste
2 tbs sugar
2 teaspoon black soy sauce optional*
½ cup water

Additional Ingredients

7 oz grams rice noodles
4 tbs shallot finely chopped
4 eggs
½ cup vegetable oil
1 large carrot shredded
½ cup green onions diced
Garnish with red pepper flakes, green onion, and cilantro

Instructions

Honey Garlic Shrimp

Mix together honey, soy sauce, garlic powder, ginger powder, and red pepper flakes.
¼ cup honey, 3 tbs soy sauce, 1 tbs garlic powder, ¼ teaspoon ginger powder (½ teaspoon fresh grated), ¼ teaspoon crushed red pepper flakes
Pour ⅓ of sauce over shrimp, toss, and let sit to marinate for 15 minutes.
1 lb raw shrimp
Heat oil in medium fry pan until shimmering, then add shrimp to pan, discarding any leftover juice/marinade the shrimp was sitting in.
1 tbs vegetable oil
Cook shrimp until just starting to get pink, 1-2 minutes each side. Remove shrimp from pan.
Pour remaining sauce into pan and heat over medium low until thickened, 2-3 minutes, stirring constantly to avoid burning.
Once thickened pour over shrimp and toss.

Pad Thai Sauce

In a small bowl combine fish sauce, soy sauce, oyster sauce, tamarind sauce, sugar, black soy sauce, and water. Whisk until combined, set aside.
2 tbs fish sauce, 2 tbs soy sauce, ¼ cup oyster sauce, ¼ cup tamarind paste, 2 tbs sugar, 2 teaspoon black soy sauce, ½ cup water

Pad Thai

In a medium sized sauce pot, cook noodles according to package instructions. *
7 oz grams rice noodles
Heat vegetable oil in wok over medium heat. Once oil is shimmering, tilt the pan to move the oil, carefully coating the sides.
½ cup vegetable oil
Add the shallot to the hot pan and cook for 1-2 minutes, until fragrant.
4 tbs shallot
Push shallot to the side, add the eggs and scramble.
4 eggs
Add cooked rice noodles, Pad Thai sauce, and cooked shrimp. Stir together.
Once mixed add in the green onion, carrot, chopped cilantro and red pepper flakes.
1 large carrot, ½ cup green onions, Garnish with red pepper flakes, green onion, and cilantro

Notes

Tips and Tricks

*Black Soy Sauce is less salty and a little richer than regular soy sauce. If you can find it I recommend using it.
*Traditional Pad Thai cooks the noodles and meat in the wok with all the other ingredients. I find the noodles cook inconsistently when I try this, often taking too long and overcooking the rest of the ingredients, so I opt to cook them and the shrimp separately. Maybe someday I’ll get the hang of it but until then I will just cook them separately.

Nutrition