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rice noodle recipes

This delicious and vibrant Shrimp Pad Thai combines the earthy flavors of tamarind with fresh herbs and shrimp for a quick, satisfying meal. Perfect for a weeknight dinner, it’s easy to make and full of flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 colander
  • 1 large frying pan or wok
  • 1 measuring cups and spoons
  • 1 cutting board

Ingredients
  

  • 8 ounces rice noodles
  • 1 tablespoon vegetable oil
  • 1 pound shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 large eggs
  • 2 cups bean sprouts
  • 1 cup green onions, chopped
  • ¼ cup fish sauce
  • 3 tablespoons tamarind paste
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • ¼ cup crushed peanuts (for topping)
  • as needed pieces lime wedges (for serving)
  • as needed garnish fresh cilantro For garnish

Instructions
 

  • Begin by boiling water in a large pot. Once boiling, add the rice noodles and cook according to package instructions, usually about 4-5 minutes until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  • Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
  • Add the shrimp to the pan, cooking for 2-3 minutes until they turn pink and are just cooked through. Push the shrimp to one side of the pan.
  • Crack the eggs into the empty side of the pan and scramble them gently until fully cooked. Combine them with the shrimp.
  • Add the cooked rice noodles, bean sprouts, and green onions to the pan. Pour in the fish sauce, tamarind paste, sugar, and lime juice. Toss everything together and cook for an additional 2-3 minutes until well mixed and heated through.
  • Serve the Pad Thai warm, topped with crushed peanuts, lime wedges, and fresh cilantro.
  • Adjust the spice level by adding chili flakes if desired.
  • If using chicken or tofu, substitute the shrimp accordingly in the recipe.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Notes

Adjust the spice level by adding chili flakes if desired.
You can substitute the shrimp with chicken or tofu for a different protein option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.