Restaurant-Style Shrimp Pad Thai: Master this Classic at Home!

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is plant-based and often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is easier to find and lower in sodium.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity with lower cost.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and budget-friendly.

Season the shrimp with olive oil and seasoning, then set aside.

Prepare the Pad Thai sauce by mixing 1 tablespoon of garlic paste, juice from 1 lime, 1 tablespoon of rice wine vinegar, 1 tablespoon of tamarind paste, 1 tablespoon of white sugar, 2 tablespoons of fish sauce, 1 tablespoon of sriracha, a pinch of red pepper flakes, all-purpose seasoning, chicken bouillon powder, and a splash of dark soy sauce in a bowl.

Dice the onion and peppers (sano peppers) for the stir-fry.

Crush the peanuts in a Ziploc bag using a heavy object.

Beat 2 eggs in a bowl and set aside.

Heat a wok over medium-high heat and add olive oil or peanut oil.

Add the shrimp to the hot wok and cook until about 70% done, then remove from the wok.

Add diced peppers and onions to the wok and stir-fry until softened.

Add the cooked shrimp back into the wok along with the prepared Pad Thai sauce.

Add the beaten eggs and stir until the eggs are cooked through.

Add the crushed peanuts and cilantro, tossing everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens