Shrimp Pad Thai with Tamarind and Peanuts
An authentic, balance-focused Thai street food classic featuring succulent shrimp, chewy rice noodles, and a signature tangy-sweet tamarind glaze. This recipe delivers a restaurant-quality meal with the perfect harmony of salty, sour, and sweet flavors in under 30 minutes.
Ingredients
Ingredients
- 8 oz dried flat rice noodles medium width
- 1 lb large shrimp peeled and deveined
- 3 tbsp tamarind paste concentrate
- 3 tbsp fish sauce high quality
- 3 tbsp palm sugar can substitute brown sugar
- 3 tbsp vegetable oil divided
- 2 large eggs lightly beaten
- 1 cup fresh bean sprouts rinsed
- 0.25 cup roasted peanuts unsalted and crushed
- 0.25 cup garlic chives cut into 1-inch pieces
- 2 cloves garlic minced
- 1 tsp red chili flakes adjust for heat preference
Notes
Storage: Best enjoyed immediately. Leftovers can be stored in an airtight container for up to 2 days; reheat with a splash of water to loosen the noodles. Substitution: If garlic chives are unavailable, use the green parts of scallions. Make-ahead: The sauce can be prepared up to a week in advance and stored in the refrigerator.