Dinner

Authentic Shrimp Pad Thai

By Kkuek Culinary Team | Prep & Cook Time: 30 Mins

Pad Thai is an explosive symphony of sweet, sour, salty, and savory flavors, perfectly balanced in a single, steaming wok. To achieve restaurant-quality Pad Thai at home, the secret lies in properly soaked (not boiled) rice noodles, a high-heat sear for the shrimp, and most importantly, an authentic tamarind-based sauce. Tamarind paste provides a deep, fruity acidity that vinegar simply cannot replicate, perfectly countered by rich palm sugar and umami-heavy fish sauce. Cooked rapidly with scrambled eggs, crisp bean sprouts, and aromatic garlic chives, this dish brings the energetic essence of Thai street food straight to your dinner table.

The Ingredients

8 oz flat rice noodles (sen lek), about 1/4 inch wide
3/4 lb large shrimp, peeled and deveined (tails left on if desired)
3 tbsp high-heat cooking oil (like peanut or canola)
2 large eggs, lightly beaten
3 cloves garlic, finely minced
2 shallots, finely minced
1 cup fresh bean sprouts (plus extra for serving)
1/2 cup garlic chives (or green onions), cut into 2-inch pieces
1/4 cup roasted peanuts, roughly crushed
Lime wedges for serving
For the Authentic Pad Thai Sauce:
3 tbsp tamarind paste/concentrate (essential for the sour profile)
3 tbsp high-quality fish sauce
3 tbsp palm sugar (or packed dark brown sugar)
1 tbsp Sriracha or chili garlic sauce (optional, for heat)
1 tbsp water

Step-by-Step Instructions

Prepare the noodles: Place the dry rice noodles in a large bowl and cover them completely with warm (not boiling) tap water. Let them soak for 25-30 minutes until they are pliable and soft enough to wrap around your finger without breaking, but still retain a firm bite. Drain them thoroughly and set aside. Boiling them will result in mushy Pad Thai.
Make the sauce: In a small saucepan over medium-low heat, combine the tamarind paste, fish sauce, palm sugar, Sriracha, and water. Stir gently until the sugar is completely dissolved and the sauce is smooth and syrupy. Taste it—it should be aggressively sweet, sour, and salty. Remove from heat.
Prep your station (Mise en place): Pad Thai cooks incredibly fast over high heat. Ensure your shrimp, beaten eggs, garlic, shallots, noodles, sauce, sprouts, and chives are all measured out and immediately within arm's reach of your stove.
Sear the shrimp: Heat a large wok or a very wide skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil. Carefully add the shrimp in a single layer. Sear them undisturbed for 1 minute per side until just pink and slightly charred. Remove the shrimp from the wok and set aside on a plate.
Aromatics and eggs: Add the remaining 2 tablespoons of oil to the hot wok. Add the minced garlic and shallots. Stir-fry constantly for 15-20 seconds until intensely fragrant but not burnt. Push the aromatics to one side of the wok. Pour the beaten eggs into the empty side. Let them set for a few seconds, then scramble them quickly with your spatula.
The noodle toss: Add the drained, softened rice noodles directly into the wok. Pour the prepared Pad Thai sauce evenly over the noodles. Using two spatulas or a pair of tongs, vigorously toss and stir-fry the noodles. Keep moving them constantly so they absorb the sauce and cook through evenly without clumping (about 2-3 minutes). If the pan looks too dry and the noodles are still tough, add a splash of water.
Combine and finish: Once the noodles are tender and coated in the sticky sauce, return the cooked shrimp to the wok. Toss in the fresh bean sprouts, garlic chives, and half of the crushed peanuts. Toss everything together rapidly for exactly 30 seconds—you want the vegetables to remain crisp.
Serve immediately: Transfer the steaming Pad Thai to a large serving platter. Garnish heavily with the remaining crushed peanuts. Serve immediately with extra fresh bean sprouts and several lime wedges on the side. Squeezing fresh lime juice over the dish right before eating is mandatory!