Shrimp Phad Thai

  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
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4 ounces medium-thick flat rice noodles

2 tablespoons plus 1 teaspoon sugar

2 tablespoons plus 1 teaspoon fish sauce

2 tablespoons rice vinegar

1/4 cup peanut oil

2 large eggs, beaten with a pinch salt

12 ounces peeled and de-veined medium shrimp

3/4 teaspoon crushed red pepper flakes

Kosher salt

4 cloves garlic, chopped

2 shallots, thinly sliced

1 cup cubed firm tofu (about 6 ounces)

5 scallions (white and green parts), 3 cut into 1/2-inch pieces, 2 chopped

11/4 cups mung bean sprouts

1/3 cup salted roasted peanuts, chopped, plus additional for garnish

Lime wedges

Sriracha sauce


  1. 1. Place noodles in a medium bowl, add enough hot water to cover, and soak until tender, about 30 minutes. Drain and set aside. 
  2. 2. Whisk sugar with fish sauce and vinegar in a small bowl. Set aside Heat a large skillet over medium heat until hot and add 1 tablespoon of peanut oil. Pour eggs evenly into skillet; cook until set, about 45 seconds. Remove and chop into 1/2 inch pieces. Set aside. 
  3. 3. Heat 1 tablespoon more peanut oil in skillet over high heat. Add shrimp and season with 1/2 teaspoon of pepper flakes and salt to taste. Stir-fry shrimp until pink and cooked through, about 11/2 minutes. Transfer to a plate. 4. Heat remaining 2 tablespoons peanut oil over high heat. Add garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add tofu; cook about 2 minutes more. Add noodles, toss to coat, and cook 1 minute. Add fish sauce mixture and large scallion pieces and heat through. Stir in cooked egg and shrimp, 1 cup of sprouts, and 13 cup peanuts; toss until hot. Divide Phad Thai among plates and top with remaining 14 cup sprouts, additional peanuts, and chopped scallions. Serve immediately with lime wedges and Sriracha.
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