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Recipe courtesy of The Asian Experience

Shrimp Pad Thai

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 3 to 4 Servings
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1 1/4 pounds rice noodles

1 tablespoon vegetable oil 

1/2 pound peeled and deveined shrimp

1 teaspoon minced fresh garlic 

1 teaspoon chopped sweet radish (see Cook's Note)

2 tablespoons chopped pressed tofu, optional 

Pad Thai Sauce, recipe follows

2 large eggs

8 ounces bean sprouts 

2 tablespoons green onions, cut into 1-inch pieces

3 tablespoons crushed roasted peanuts, for serving 

Ground dried chiles, for serving

1 lime, cut into wedges 

Pad Thai Sauce:

1 cup chicken stock

6 tablespoons brown sugar 

3 tablespoons tamarind paste 

2 tablespoons paprika 

2 tablespoons distilled vinegar 

1 tablespoon chopped grilled red onions 

1 tablespoon salt 


  1. Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside.
  2. Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges.

Pad Thai Sauce:

Yield: 1 1/2 cups.
  1. Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens. 

Cook’s Note

Sweet radish is made with a combination of salt and sugar. It is also referred to as preserved or pickled radish and is often sold in cellophane packets at Asian markets.