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Shrimp Pad Thai Recipe

shrimp pad thai recipe on a white plate
Kanchan Dilip
The Shrimp Pad Thai Recipe has rich flavors from the noodles flash-cooked under high heat with a spice paste and a sauce mixture that uses date syrup. This diabetic-friendly recipe uses millet noodles fried with tofu and eggs and garnished with roasted peanuts. It is healthy without the addition of sugar or rice noodles and you can use any leftover chicken or seafood!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 6
Calories 274 kcal

Equipment

  • Wok

Ingredients
 
 

For the spice paste:

  • 5 dried red chili deseeded
  • 1 shallot medium
  • 6 clove garlic peeled
  • 6 dried shrimp optional

For the sauce mixture:

  • 1½ tbsp tamarind pulp
  • 2 tbsp fish sauce
  • 5 tbsp soy sauce
  • 3 tbsp Date Lady date syrup

For the Shrimp Pad Thai:

  • 2-3 tbsp peanut oil adjust as needed
  • 1 lb jumbo shrimp
  • 1 lb millet noodles
  • 12 oz firm tofu
  • 5 eggs
  • ½ lb beansprouts
  • 6 cilantro sprigs garnish
  • ¼ cup roasted peanuts crushed for garnish
  • 1 tsp chili flakes garnish
  • a few lime wedges, scallions

Instructions
 

  • Prepare the ingredients.
    To make the spice paste, soak the ingredients for 5 minutes in warm water and grind to a fine paste with a tablespoon of water.
    Peel and devein the shrimp with or without the tails.
    Cook the noodles per manufacturer's instructions.
    ingredients in bowls
  • To make the sauce mixture, soak the tamarind in 3 tablespoons of warm water for 5 minutes and strain the pulp or use readymade tamarind pulp.
    ingredients in bowls for the sauce mixture
  • Mix the ingredients for the sauce mixture in a bowl and keep aside.
    sauce mixture in bowl

How to make the Shrimp Pad Thai using my recipe:

  • In a hot wok, add the peanut oil a little at a time. Add the spice paste and sauté for 2 minutes. Add the shrimp and stir fry for 1-2 minutes. Then, add the tofu and beaten eggs and sauté until cooked for a minute. Put the cooked noodles into the wok and stir fry for a minute.
    pad thai with shrimp in a wk
  • Add the sauce mixture and sauté for 2-3 minutes. Turn off the heat and add the beansprouts. Garnish with scallions, cilantro, crushed peanuts, and chili flakes and squeeze lime juice on top.
    pad thai with peanuts, scallions and cilantro

Video

Notes

Notes:
  1. Store-bought tamarind pulp is not flavorful. Fresh tamarind will yield an aromatic sauce.
  2. You could also use leftover shredded chicken.

Nutrition

Calories: 274kcalCarbohydrates: 11gProtein: 26gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 243mgSodium: 1864mgPotassium: 348mgFiber: 2gSugar: 4gVitamin A: 468IUVitamin C: 6mgCalcium: 164mgIron: 3mg
Keyword pad thai, shrimp pad thai
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