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Paad Thai Shrimp Stir Fried Thai Noodles Recipe

Learn to make authentic Paad Thai Shrimp Stir-Fried Thai Noodles, a delicious recipe inspired by a cooking class with Chef Poolsin Krisananuwatara! This vibrant dish features succulent shrimp, perfectly cooked rice noodles, and a tantalizing balance of sweet, sour, and spicy flavors. Impress your friends and family with this easy-to-follow recipe.

Prep Time 20 mins
Cook Time 60 mins
Calories 727.1 kcal
Protein 97g
Rating 4.5 (10 Reviews)
Paad Thai Shrimp Stir Fried Thai Noodles 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paad Thai Shrimp Stir Fried Thai Noodles

  • 8 ounces (225g) dried flat rice noodles
  • 3 tablespoons vegetable oil (plus more as needed)
  • 10 large fresh shrimp, peeled and deveined
  • 2 large eggs, beaten
  • 2 garlic cloves, minced
  • 1/2 large onion, thinly sliced
  • 1 cup (150g) fried tofu, cut into small cubes
  • 1/2 cup (75g) preserved white radish, chopped (optional)
  • 2 cups (180g) fresh bean sprouts
  • 3 green onions, chopped
  • 1/4 cup (35g) unsalted roasted peanuts, chopped
  • 1-2 teaspoons chili flakes (or to taste)
  • 2 lemon wedges, for garnish
  • 1/4 cup (60ml) tamarind juice
  • 1/4 cup (60ml) fish sauce
  • 2 tablespoons (30g) brown sugar
  • 1 teaspoon paprika

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How to Make Paad Thai Shrimp Stir Fried Thai Noodles

  1. Soak the rice noodles in hot water to cover for at least 30 minutes, or until softened. Drain and set aside.
  2. Prepare all other ingredients. Mince garlic, slice onion, chop peanuts, etc.
  3. In a small saucepan, whisk together tamarind juice, fish sauce, brown sugar, and paprika.
  4. Bring to a simmer over medium heat, then reduce heat and simmer for 10 minutes. Taste and adjust seasoning as needed.
  5. Set aside the sauce.
  6. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add eggs and scramble until cooked through. Remove and set aside.
  7. Add 1 tablespoon of oil to the wok. Add shrimp and 2 tablespoons of the sauce. Stir-fry until pink and cooked through (about 2-3 minutes). Remove and set aside.
  8. Add another tablespoon of oil to the wok. Add onion and garlic; stir-fry for 1 minute until fragrant. Add 2 tablespoons of sauce.
  9. Add the soaked noodles to the wok and toss to coat with the sauce. Add a splash of water if the noodles become too dry.
  10. Stir-fry until noodles are heated through and coated in sauce.
  11. Remove noodles and set aside.
  12. Add the last tablespoon of oil to the wok. Add fried tofu, preserved white radish, and 1 teaspoon of chili flakes. Stir-fry for 2 minutes.
  13. Add the remaining sauce and stir to combine.
  14. Return the noodles to the wok. Add the cooked shrimp, bean sprouts, green onions, and scrambled eggs.
  15. Toss gently to combine everything.
  16. Serve immediately, garnished with chopped peanuts, a lemon wedge, and extra chili flakes (optional).

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

97g

Fat

25g

Carbs

23g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beans Seafood Asian Thai Shrimp Stove Top Dietary Spicy One Dish Meal Soy Tofu Pasta Rice And Grains Shellfish Taste Mood Equipment