Pad Thai with Shrimp

May 22, 2012 / By Foodland

Pad Thai with Shrimp

A popular Thai favorite, this recipe is full of great textures and flavor!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Servings


  • 8 tablespoons sugar
  • 8 tablespoons rice wine vinegar
  • 0.375 cup fish sauce
  • 3 tablespoons vegetable oil
  • 0.5 pound Dried rice stick noodles, medium width
  • 2 teaspoons paprika
  • 0.333333 pound Shrimp, 21/25 count, peeled deveined
  • 0.75 cup tofu, firm, 1/2 inch pieces
  • 2 eggs, beaten
  • 1.5 cups bean sprouts
  • 12 Sliced garlic chives,cut 1 inch pieces
  • 1 teaspoon Ground dried thai chili
  • 0.25 cup Radish sliced
  • 0.25 cup Peanuts, chopped roasted
  • 1 tablespoon lime juice


  1. Soak rice stick noodles in large bowl of warm water for until tender, about 5 minutes. Drain rice stick noodles well.
  2. Heat oil in large non stick pan over high heat. Add in shrimp, tofu, radishes, and paprika, sauté until the shrimp cook through, approx. 2 minutes.
  3. Add in egg and stir until set, breaking up with a spoon.
  4. Add in drained rice stick noodles, bean sprouts, green onions, fish sauce, rice vinegar, and sugar.
  5. Cook until the noodles are heated and absorb the sauces.
  6. Finish with peanuts and lime juice.


Serve with extra fish sauce, lime wedges.
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