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Shrimp Pad Thai 

Shrimp Pad Thai


For the Pad Thai Sauce:

3 tablespoons fish sauce

2 tablespoons tamari sauce

4 tablespoons tamarind puree

3 tablespoons brown sugar

Other Ingredients

7 oz dried flat rice noodles

10–12 shrimp

2 large garlic cloves

1/2 cup cubed firm tofu

2 eggs

2 tablespoons cooking oil

1 1/2 cups raw bean sprouts

1/4 cup chives, sliced thinly, divided

2 lime wedges

1/4 cup peanuts

2 to 3 teaspoons chili powder


Prepare Pad Thai Sauce: In a medium bowl, add the tamarind purée, fish sauce, brown sugar, and gluten-free tamari sauce; mix until the brown sugar fully dissolves and set aside.

Prepare Shrimp: Remove the shrimp heads, skin and legs (you can leave the tails on). Wash and then set the shrimp to dry on a paper towel.

Cut Chives: Slice the chives thinly.

Mince Garlic: Remove the garlic skins and mince the garlic as finely as possible.

Cook Rice Noodles: Bring a large pot of water to boil and then cook the rice noodles according to the package instructions. Once cooked, drain the noodles immediately and set them aside (make sure you use the noodles within 5 minutes or they will stick together).

Sauté Shrimp: As the noodles are cooking, heat up the oil in a large wok or pan and then pan-fry the shrimp until shrimp is orange and cooked. Set cooked shrimp aside.

Add Tofu: Add the cubed firm tofu to the wok and then cook until tofu is golden brown on all sides.

Add Garlic and Chives: Once the tofu is ready, add the minced garlic and half the amount of chopped chives to the wok and use a wooden spoon or spatula to toss and cook for the next 20 to 30 seconds until the ingredients are evenly distributed.

Add Noodles: Add the cooked rice noodles and pour the Pad Thai sauce over, mixing until the noodles are light brown in color.

Add Eggs: Push the noodles to one side of the wok, and then pour the eggs on the other side. Scramble the eggs with a wooden spoon or chopsticks until just cooked.

Add Remaining Ingredients: Add the cooked shrimp, raw bean sprouts, and half the amount of peanuts, tossing until all the ingredients are combined.

Garnish and Serve: Garnish with the remaining peanuts and fresh chives, fresh lime wedges, and a sprinkle of chili powder. Serve and enjoy!


Fish Sauce: Fish sauce is an important ingredient in the flavor of this Thai noodle dish. If you want to keep this recipe vegan, you may use this vegan fish sauce instead.

Tamari Sauce: To keep this recipe gluten-free, I used tamari sauce (which is basically gluten-free soy sauce). If you also want to keep this recipe soy-free, you may use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use regular soy sauce instead.

Tamarind Puree: Tamarind puree (or tamarind paste) is an essential ingredient in Pad Thai as it adds a delicious sour and tart flavor that is great with this dish.

Brown Sugar: I used light brown sugar, but you may also use cane sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and doesn’t raise your blood sugar).

Flat Rice Noodles: Traditionally, Pad Thai is always made with flat rice noodles (sometimes called rice sticks), so make sure to use that. If you don’t have flat rice noodles, you may use thick rice noodles, but it won’t be exactly the same.

Shrimp: I like adding shrimp to Pad Thai for some protein (I used fresh shrimp, but you can also use frozen shrimp if you prefer). Alternatively, you may swap it out for other animal protein such as chicken or pork if you prefer. Alternatively, if you want to make a vegetarian Pad Thai, leave out the shrimp instead.

Garlic: Fresh minced garlic adds more flavor to this famous Thai noodle dish. Make sure you add it in!

Tofu: Tofu is also one of the ingredients commonly used in this Thai dish, but if you are not keen on soy, feel free to leave it out instead.

Eggs: Eggs are essential in this dish, so I wouldn’t recommend leaving it out.

Oil: I like using sunflower oil because I always have a bottle of it on hand, but you can use another type of vegetable oil if you like (canola oil, peanut oil, coconut oil, olive oil, avocado oil, etc).

Bean Sprouts: Another must-have ingredient in this dish, so make sure you add in those bean sprouts!

Chives: You may use fresh chives or spring onions. Make sure to slice them thinly as they look best that way.

Lime: Fresh lime juice adds a tangy flavor to the Pad Thai recipe.

Peanuts: Peanuts are a common garnish for this dish and add a nice crunchy texture to the soft noodles. However, if you are allergic to peanuts, feel free to use chopped cashews if you prefer.

Chili Powder: Adding a sprinkle of chili powder makes this dish a little spicy, so you can add as much or as little as you wish, depending on your heat tolerance. Alternatively, you may also use red pepper flakes.


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