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The main dish, From around the world

Shrimp pad thai

Shrimp pad thai is a stir fried rice noodle dish for 6 people, at about €4.60 per person. It takes 40 minutes of active work, but everything is prepped before guests arrive, leaving only a few minutes at the wok to finish. It's medium difficulty, and the key to success is a complete mise en place and a wok that's never overcrowded.

Tonight, the streets of Bangkok come to your table, with a stir fried pad thai, crunchy, sweet and tangy with lime.

Shrimp pad thai
For
6 people
Work
40 min
Total time
50 min
Prep
Finished at the last minute
Difficulty
Medium
Cost per person
€4.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Shrimp pad thai plays on contrast, tender rice noodles with a light caramelized edge, shrimp just seared through, peanuts for crunch and a squeeze of lime to wake everything up. The tamarind sauce brings that sweet and sour balance typical of Thai street food, without ever feeling heavy.

It's a great dish for a dinner with friends in spring or summer, served straight from the wok or piled onto a platter at the center of the table. Kids tend to like it too, since it's mild and a little sweet, and it fits easily into a simple menu, with a light starter before and fruit for dessert after.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 30 min
  4. When it's time to serve 3 steps, 7 min

Right before guests arrive, soak the noodles, mix the sauce and set out all your mise en place in bowls near the stove. At serving time, cook the pad thai in two quick batches at the wok, keeping the first batch warm in an 80°C oven while you cook the second. Serve each batch right away with peanuts and a lime wedge.

The ingredients

6 people

Pantry

  • Flat rice noodlesoften in the pantry 400 g
  • Roasted unsalted peanutsoften in the pantry 80 g
  • Fish sauceoften in the pantry 4 tbsp
  • Cane sugaroften in the pantry 3 tbsp
  • Tamarind concentrate 3 tbsp
  • Neutral oiloften in the pantry 5 tbsp
  • Red pepper flakesoften in the pantry 1 tsp

Fish counter

  • Peeled shrimp 600 g

Dairy

  • Eggs 4

Fruits and vegetables

  • Bean sprouts 250 g
  • Limes 3
  • Shallots 3
  • Garlic 3 cloves
  • Chinese chives or scallions 1 bunch

Allergens Shellfish, Eggs, Peanuts, Fish

The recipe, moment by moment

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Soak the noodles in warm water until they are pliable but still firm, then drain them. 30 min

    They finish cooking in the wok, if they're already tender they'll turn to mush.

  2. Mix the fish sauce, sugar, tamarind and the juice of one lime.

    No tamarind, swap it for two tablespoons of lime juice and one of ketchup, it gives the same tangy edge.

  3. Crush the peanuts, mince the shallots and garlic, cut the chives into short lengths and the limes into wedges, then set everything in bowls near the stove.

    At the wok everything moves fast, your mise en place needs to be ready before you turn on the heat.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil until very hot and sear half the shrimp with the shallot and garlic, then set them aside. 3 min

    Pat the shrimp dry, they need to brown, not steam in their own liquid.

  2. Push everything to one side, scramble the eggs, add half the noodles and sauce, stir constantly, then add back the shrimp, sprouts and chives. 4 min

    Pour the sauce over the hot noodles, they soak it up and caramelize slightly.

  3. Serve right away with the peanuts and a lime wedge, then repeat with the second half.

    Keep the first batch warm in an 80°C oven, no one will wait long.

Our tips to get it right

  • Pat the shrimp dry with paper towels before searing them, any moisture will steam them instead of browning them.
  • Use a wok or a wide pan, the noodles need room to move and absorb the sauce without clumping together.
  • Taste the sauce before adding it to the noodles, it should taste distinctly tangy and sweet, since it mellows a bit once it hits the heat.

The variations

  • Swap the shrimp for sliced chicken or firm tofu browned in the pan for a shellfish free version.
  • For a vegetarian version, skip the fish sauce and shrimp, use tofu instead and a light soy sauce with extra lime juice.
  • For kids, cut the red pepper flakes to a pinch or leave them out entirely, the dish still tastes great without the heat.

What to serve it with

  • A light tom yum soup to start
  • Fresh spring rolls before the main
  • A green mango salad on the side

Storage

Pad thai keeps for 2 days in the fridge in a sealed container, though the noodles soften as they cool. Reheat in a pan or wok with a splash of water to loosen the sauce, skip the microwave since it makes the noodles rubbery. Freezing isn't recommended, rice noodles fall apart once thawed.

Questions about this recipe

Can I substitute the tamarind concentrate if I can't find it?

Yes, swap the three tablespoons of tamarind for two tablespoons of lime juice and one of ketchup. The result keeps that signature pad thai tang, even if tamarind's flavor is a bit rounder.

Why cook the pad thai in two batches?

An overcrowded wok steams the noodles instead of searing them, making them soft and sticky. Cooking in two batches, with half the ingredients each time, keeps the shrimp and bean sprouts crisp.

How should I serve pad thai to guests?

Serve it straight from the wok set on a trivet, or plate it on a large shallow dish topped with crushed peanuts and lime wedges. Everyone squeezes their own lime at the table, which also lets each person adjust the tang to taste.

Can I prep the mise en place hours ahead?

Yes, the soaked noodles, mixed sauce and sliced vegetables hold well for a few hours in the fridge, covered. Pull everything out a bit before cooking so the noodles aren't too cold when they hit the wok.

Can a shrimp pad thai be made ahead?

Partly, the finish happens at the last moment. The recipe needs 40 min of work in total, split up like this, before the guests arrive, 3 steps, when it's time to serve, 3 steps.

How long does it take to make a shrimp pad thai?

Allow 50 min in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "medium".

How many calories are in a shrimp pad thai?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a shrimp pad thai cost?

About €4.60 per person, that's €27.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, peanuts, fish. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Walnut and honey baklava The dessert

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Walnut and honey baklava

  • 45 min of work
  • Prepared the day before
  • Medium, €1.50 per person

500 kcalcalculated by Kiloach

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