Shrimp Pad Thai

Last weekend I went out in search of ingredients for a traditional Pad Thai recipe that I found at This website is great for the novice Thai cook. Luckily, I found a Thai market in the Kaiserslautern area with most of the ingredients that I needed! Let the excitement begin…
Sunday night rolls around and I decide to experiment with one of Thailand’s famous dishes and my personal favorite.
I altered this recipe, along with the steps, to make it easier to follow and more like Restaurant-Style Pad Thai.
My recommendation is to have all the ingredients ready to go before you fire up the wok or pan because since you are cooking on very high heat, there is no time to cut an onion while the noodles are cooking. By that time, the noodles would have burned.
Also, the chili pepper does not taste spicy raw, but once you start cooking it, the flavor and heat of the chili escalates.

Shrimp Pad Thai

Christine Hamaty-Hughes

Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 4 servings


1-16 oz bag of rice sticks
1 cup of chopped green onion (white and green parts)
5 cloves of garlic, finely chopped
1 pound of fresh shrimp (uncooked, cleaned, tail-on)
1 cup of fresh cilantro, chopped
1 lime (cut in quarters)
4 teaspoons of fish sauce
4 tablespoons of tamarind paste (key ingredient)
1/4 cup of natural cane sugar (add more for a sweeter taste)
1/2 cup of chopped dry, roasted, salted peanuts (use more chopped peanuts as garnish)
2 cups of bean sprouts
1/4 cup of vegetable or peanut oil
1 teaspoon of white pepper
2 eggs
1 fresh red chili pepper, finely chopped (optional)

Salt to taste


Place a large frying pan or wok on stove on high heat. Remove rice noodles from package and soak in water for about 5-10 minutes while the pan is heating up. Noodles should feel like pasta right before it is al dente. Chop up all vegetables ahead of time so that they are ready when you need them and set aside.
Beat eggs in a separate bowl and set aside.
Saute peanuts in 1 Tbsp of oil for about 45 seconds and remove from pan. Cook shrimp in pan until pink throughout and then remove from heat and set aside in a separate dish. Add more oil if needed and scramble egg in same pot and set aside in separate dish. Add 2 Tbsp of oil, garlic,chopped red chilis (optional),bean sprouts, and onion and saute for about a minute and then add noodles. Quickly toss in the oil for about 30 seconds and add tamarind sauce, fish sauce, white pepper, and sugar and continue to toss noodle mixture. Add shrimp, eggs, and sauteed peanuts, and toss mixture until all ingredients are covered with sauce for about 2-3 minutes. Garnish with cilantro, chopped peanuts, and a lime wedge.



    1. It’s super easy Chica Andaluza….I added more tamarind sauce than my own recipe to get more of that sweet and sour taste. I was very intimidated by Thai food, but I’m slowly conquering my own fears of the cuisine. Let me know how it comes out!! I can’t wait to see your garden this spring.


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