Homemade Shrimp Pad Thai made with tofu, rice noodles and veggies in a sweet and tangy sauce. It is easy, delicious and a fraction of the price of takeout!
I love this homemade pad thai recipe. It’s easy to make, comes together in minutes, and tastes like the real deal! Authentic, simple, and delicious. Oh, and it doesn’t taste ketchupy and strange like some other homemade versions I’ve tried in the past.
For years, I struggled to replicate the taste of my favourite restaurant pad thai at home but I’ve finally done it! Actually, its better and definetely way more cost-effective!
As I can no longer order it from takeout at all these days (dang food sensitivities), this is the only way I can get the same authentic taste at home and it does not disappoint!
The key to getting that authentic taste is in the tamarind paste used to make the sauce. If you have tried recipes that forgo this ingredient, you just won’t achieve that authentic flavour you’re looking for. Tamarind is essential.
While ketchupy homemade versions are unsatisfactory, I do use some ketchup in this recipe. Partly for the colour it adds (I like it a little redish) and also because it adds some more flavour to the dish.
The recipe I am sharing with you today is with shrimp but you can just as easily swap out the protein or leave it out altogether to make your favourite version of pad thai. Chicken, beef, or veggie pad thai are all awesome versions and can be made using the recipe below. The only difference is an adjustment of the cooking time to ensure your protein is cooked through.
How to make Shrimp Pad Thai
This recipe is easy to make and cooks in the wok pretty quickly (you can use a large saute pan too if you don’t have a wok). It helps to have all your ingredients prepped before you begin as it comes together pretty quick.
To make this recipe, you will need:
For the Sauce
4 tablespoons tamarind paste
1/3 cup brown sugar
4 tablespoons fish sauce
4 tablespoons oyster sauce
2 tablespoons ketchup
3 tablespoons water
For the stir fry:
1 package rice noodles
3 tablespoons grape seed oil
1/4 onion sliced
2 cups shrimp
1 cup shredded carrots
2 eggs, whisked
2 cups beansprouts
1/2 cup tofu, diced
1/3 cup chives, chopped into 1 inch pieces
2 tablespoons peanuts
lime wedges for serving
To make it, I start by preparing the noodles according to package directions. I then set them aside.
Next, I mix all of the sauce ingredients together and set it aside so its ready to use when I need it.
I then heat oil in a large wok. I add the onion, carrots and shrimp and fry, stirring with a wooden spoon until the shrimp is cooked. Everything gets pushed to one side of the wok and I place the whisked eggs on the other side. Using the wooden spoon to stir and scramble the eggs. I then stir everything together. To the wok, I then add the tofu, bean sprouts, sauce and noodles and cook for another 2 minutes, tossing to coat everything in sauce. In the last minute, I add the chives and peanuts and remove it from the heat. That’s it! I love to serve this dish with lime wedges.
This recipe makes a generous 4 portions (more if you are serving it as a side with other options). So yummy!
I hope you enjoy this recipe! Bon appetit!
-Cathy
You may also like:
Shrimp Ramen Stir Fry
Sweet Citrus Stir Fry
Shrimp Pad Thai
Ingredients
For the Sauce
- 4 tablespoons tamarind paste
- 1/3 cup brown sugar
- 4 tablespoons fish sauce
- 4 tablespoons oyster sauce
- 2 tablespoons ketchup
- 3 tablespoons water
For the stir fry:
- 1 package rice noodles
- 3 tablespoons grape seed oil
- 1/4 onion sliced
- 2 cups shrimp
- 1 cup shredded carrots
- 2 eggs whisked
- 2 cups beansprouts
- 1/2 cup tofu diced
- 1/3 cup chives chopped into 1 inch pieces
- 2 tablespoons peanuts
- lime wedges for serving
Instructions
- Prepare noodles according to package directions. Set aside.
- Mix all of the sauce ingredients together. Set aside.
- Heat oil in a large wok. Add the onion, carrots and shrimp and fry, stirring with a wooden spoon until shrimp is cooked. Push everything to one side of the wok and place whisked eggs on the other side. Use the wooden spoon to stir and scramble the eggs then stir everything together.
- Add the tofu, bean sprouts, sauce and noodles and cook for another 2 minutes, tossing to coat everything in sauce. Add the chives and peanuts. Remove from heat. Serve with lime wedges.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
