How to Make Authentic Shrimp Pad Thai at Home

Pad Thai is one of the most beloved Thai dishes around the world and for good reason. This flavorful stir-fried noodle dish delivers the perfect balance of sweet, salty, sour, and umami in every bite. With tender shrimp, crispy tofu, scrambled eggs, and a vibrant sauce made with tamarind and palm sugar, Shrimp Pad Thai is as comforting as it is craveable.

What many people don’t realize is that Pad Thai is a relatively modern invention. It rose to prominence in Thailand during the 1940s as part of a national campaign to promote a unified identity and boost the economy during wartime. While it’s now considered Thailand’s national dish, its history reflects both innovation and adaptation qualities that still define how Pad Thai is enjoyed and reimagined around the world.

Here’s how to make an authentic (and customizable) Shrimp Pad Thai in your own kitchen, with tips for perfect noodles, balanced flavors, and substitutions to suit your taste.

What Is Pad Thai?

Pad Thai literally means “Thai stir-fry,” and while there’s no single “correct” version, the essential elements typically include:

• Rice noodles, soaked and stir-fried

• A tangy-sweet-salty sauce made with tamarind, palm sugar, and fish sauce

• Protein such as shrimp, tofu, or chicken

• Aromatics like garlic, shallots, and scallions

• Scrambled eggs and bean sprouts for texture

• Garnishes like crushed peanuts, lime wedges, and red chili flakes

Ingredients

• 8 oz dried medium rice noodles

• 7 Tbsp neutral oil (canola or grapeseed), divided

• 3 Tbsp palm sugar (or granulated sugar)

• 1 Tbsp water

• 3 Tbsp fish sauce

• 2 Tbsp tamarind paste

• 1 tsp paprika (adds color)

• 6 oz raw shrimp (21-25 count), peeled and deveined

• 7 oz firm tofu, drained and cubed

• 1 medium shallot, thinly sliced

• 4 cloves garlic, minced

• 3 scallions, whites thinly sliced, green tops cut into 2-inch pieces

• 2 large eggs, lightly beaten

• 1 cup bean sprouts

• 2 Tbsp preserved sweet daikon radish (optional, but adds depth)

• ¼ cup crushed roasted peanuts

• Crushed red pepper and lime wedges, for garnish

Directions

1. Soak the Noodles
Place the noodles in a large bowl of warm water and soak for 30 minutes. Drain and toss with 1 tablespoon of oil to prevent sticking.

2. Make the Sauce
In a small saucepan, melt sugar with water over low heat until dissolved and just starting to caramelize (about 2 minutes). Remove from heat and stir in fish sauce, tamarind paste, and paprika. Set aside.

3. Cook the Shrimp
Heat 2 tablespoons oil in a hot wok or deep skillet over medium-high. Add shrimp in a single layer; cook until pink and opaque (about 1 minute total), flipping once. Remove and set aside.

4. Cook the Tofu
Add 2 more tablespoons oil to the pan. Add tofu cubes and cook, stirring, until golden brown (2–3 minutes). Remove and set aside with shrimp.

5. Sauté Aromatics and Noodles
Wipe out the pan. Add 2 tablespoons oil, then cook shallot, garlic, and scallion whites for 30 seconds. Add noodles and stir-fry for another 30 seconds. Pour in sauce and gently toss to coat. If noodles are undercooked, add ¼ cup water and cover for a few minutes until tender.

6. Scramble the Eggs
Push noodles to one side of the pan. Add 1 tablespoon oil to the other side and pour in eggs. Cook until just set (about 2 minutes), then fold into the noodles.

7. Combine and Finish
Add shrimp, tofu, bean sprouts, daikon radish (if using), and scallion greens. Gently stir to combine. Top with peanuts, and garnish with crushed red pepper, extra scallions, and lime wedges.

Tips and Variations

• Tamarind paste is key for Pad Thai’s signature tang. While substitutes like ketchup exist, they won’t deliver the same depth.

• Palm sugar offers a mellow sweetness but can be swapped for brown sugar in a pinch.

• For a vegetarian version, omit the shrimp and fish sauce (use soy sauce or a vegan fish sauce alternative).

• If you're allergic to peanuts, skip the garnish or use toasted sesame seeds for crunch.

The Takeaway

Shrimp Pad Thai is more than just a takeout favorite it’s a dish with a rich history and room for personal interpretation. Whether you're honoring tradition or making it your own, mastering Pad Thai at home is a rewarding (and delicious) experience.

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