Last week I posted my favorite new pad Thai sauce recipe, so this week I am sharing a shrimp pad Thai recipe to go with it!
I eat vegetarian more often than I eat fish and seafood, so I also make this same recipe without the shrimp and love that version just as much. The tofu adds plenty of protein, and the noodles keep the dish quite filling.
Variations to the Shrimp Pad Thai recipe:
- Make it vegan: Simply omit the shrimp and use soy sauce or tamari in place of the fish sauce in the pad Thai sauce recipe.
- Noodles: Wide rice noodles are traditional, but I have also used wheat linguine noodles in a pinch. The texture is completely different but it works if you need a quick pantry dinner idea.
- Green onions: I use both the white and green parts. The white parts can be cut a little smaller, or cut in half length wise to help them cook a little more.
- Bean Sprouts: I often make pad thai without bean sprouts because they are not easy to find where I am at. Mung bean sprouts are the best for their neutral flavor profile, I did not like soybean sprouts in this recipe. Stick with fresh sprouts, you are correct to assume that canned sprouts are disappointing.
- Toppings: I adore lots of crushed up peanuts on my pad thai for texture. Don’t skip the fresh lime wedge. It adds to the tartness of the tamarind in the sauce and brightens the dish substantially.
- Add more veggies: Try zucchini noodles or shredded green cabbage. I would stir them in right after adding the last of the sauce. If you add these veggies to the recipe as written, it will make 3 servings instead of 2. You can also reduce the amount of noodles to keep the serving size at 2.
- Add eggs: I don’t use eggs in my pad thai because not everyone in my house likes them, but they are traditional. If you want to add them, scramble the eggs before cooking the tofu, then add them back to the skillet when the tofu is added.
-
Pad thai sauce recipe is linked here.
Shrimp Pad Thai
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Thai
Serves: 2
Ingredients
- 4 oz pad thai noodles, or wide rice noodles
- 1 TBS canola oil, or other high heat oil
- 8 oz block tofu, pressed and cubed
- Salt and pepper, to taste
- 3-4 green onions, cut into 1-inch lengths
- 10 large shrimp (about ½ lb), peeled and deveined
- ½ cup bean sprouts (preferably mung bean sprouts, optional)
- 1 recipe pad thai sauce (see link above)
- Chopped peanuts, and lime wedges, for serving
Instructions
- Cook pad thai noodles according to package directions. Drain and rinse the noodles to prevent them from sticking together.
- Meanwhile heat canola oil in a large skillet. Add the tofu and season with salt and pepper to taste. Cook flipping a few times until golden brown on 2-3 sides, about 15 minutes on medium heat. Remove from the skillet and keep warm.
- Add the green onions and shrimp to the skillet. Saute until the shrimp are almost cooked, about 2 minutes. Add the tofu, bean sprouts (if using), and noodles to the skillet. Pour in about half of the sauce, stirring to encourage the noodles to soak it up. Pour in the remaining sauce and continue to stir until most of the sauce is absorbed.
- Serve garnished with chopped peanuts, lime wedges, and more sliced green onion if desired.
