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Shrimp Phad Thai Recipe

Shrimp Phad Thai

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

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  • on May 07, 2013

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    This was a really good phad thai recipe. I used chicken instead of shrimp and didn't have tofu on hand, so omitted that. I whisked in about 2 T peanut butter to the fish sauce mixture before I added it to the noodles. I also added cilantro. My friend, who had never had pad thai before, asked for a third helping. Yum!

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  • on February 27, 2013

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    It was very good. I made it exactly as written including the tofu. The next I make this, I will substitute chicken for the tofu as others have written since the tofu didn't add anything flavor wise or texture wise to the dish for me. Other than that, an easy and tasty meal.

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  • on January 09, 2013

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    OMG, this is a GREAT recipe! My daughter has been begging me to make Phad Thai since we bought rice noodles in Chinatown on a recent vacation and I am SO glad this is the recipe I chose! My only modification was omitting tofu and adding thinly sliced chicken breast which I cooked right after the shrimp. It is key to have everything pre-chopped and measured b/c once you start stir frying, you have to move quickly. I had my friend act as souse chef which was helpful. My rice noodles came in a 16 oz package so I quadrupled the sauce b/c I wanted to cook them all. I'm not sure how many this recipe says it serves but we didn't have any leftovers with three adults and five kids (wish we had!

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  • on January 24, 2012

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    This is delicious! My whole family really enjoyed it. I didn't have peanut oil so I used sesame oil instead. It was good that way, but I think it would have been better with the peanut oil. Next time I will try chicken instead of shrimp.

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  • on July 13, 2011

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    I have tried phad thai at many different restaurants, none coming close to my favorite authentic hole-in-the-wall Thai restaurant in Austin, TX, Thai Kitchen... until I tried this recipe. It is AMAZING! I did add more noodles (half of a 14 oz package and an extra egg instead of tofu.

    I made it with shrimp the first time and then with chicken. I prefer chicken! I added some salt, garlic powder, ground ginger, and sesame oil when I cooked the chicken to add flavor. Yum!

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  • on July 11, 2011

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    This was absolutely delicious! Pad Thai is my favorite food, and this was an excellent rendition. There was a nice sweetness, and not too much of anything. The bean sprouts and peanut are perfect, and the lime just brings it over the top. I would recommend using a very high quality roasted peanut oil rather than a generic cheaper brand, as it makes all the difference in bringing out a delicious peanut flavor. It looks like a lot of prep, but since most of it involves soaking the rice noodles and chopping vegetables, it really isn't to laborious.

    My only additional suggestion would be that I think it might be improved by substituting tamarind sauce for the sugar in the sauce mixture. It might add a sweetness and additional traditional flavor.

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  • on April 10, 2011

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    I love this recipe - it is my go-to pad thai recipe that I make at least once a month. Prep time does take awhile, but the actual cooking goes by fast. This recipe is worth a little prep work. Yum!

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  • on March 14, 2011

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    Very very good. Simple recipe to follow! Didn't use tofu, but still very good, will make again for sure.

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  • on July 28, 2010

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    I was looking for a phad thai recipe that doesn't call for lots of ethnical things I don't have at home, and came across this one. It was super easy, fast, simple, and delicious! I'm still trying to practice so I don't make the noodle too soggy. I didn't add all the sauce I mixed in advance. Peanuts add very nice crunch in this dish.

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  • on February 03, 2010

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    I love Thai food and especially Phad Thai! We are making this (or should I say I am makin this tonight!

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