Authentic Shrimp Pad Thai
This Shrimp Pad Thai recipe comes from Chef Lyn, a talented chef and instructor at the Siam Culinary Academy, a popular Thai cooking school based in Bangkok. Known for her structured yet approachable teaching style, Chef Lyn combines real-world culinary experience with a deep understanding of Thai flavors.
Her version of Pad Thai uses authentic Chanthaburi rice noodles stir-fried with prawns, tofu, and classic flavor-builders like salted radish and dried shrimp, all brought together by a rich tamarind-based sauce.
Designed to be accessible to home cooks and professionals alike, this Pad Thai offers a true taste of Thailand’s street food culture with thoughtful touches that reflect Chef Lyn’s dedication to excellence and education.
Enjoy!
Authentic Shrimp Pad Thai
Ingredients
For the Sauce:
- 25 g palm sugar
- 30 g tamarind paste
- 20 ml water
- 20 ml fish sauce
- 1/4 tsp MSG (optional; for umami boost)
For the Pad Thai:
- 5 fresh prawns
- 1/4 block firm tofu diced
- 20 g garlic chives
- 4 shallots thinly sliced
- 1 tsp dried shrimp
- 1 tbsp salted radish chopped
- 100 g Chan rice noodles
- 1 tbsp roasted peanuts crushed
- 20 g bean sprouts
- 1 lime
- 1 tsp chili flakes
- 2 tbsp cooking oil (for frying)
Instructions
For the Sauce:
- Combine all ingredients in a small saucepan or skillet.
- Cook over medium heat, stirring until the sugar is fully dissolved.
- Simmer for about 5 minutes until the sauce thickens slightly.
- Turn off the heat and let it cool.
For the stir-fry:
- Soak rice noodles in room temperature water for 15 minutes. Drain and set aside.
- Heat a little oil in a wok or pan. Sear the prawns until almost cooked through, then remove and set aside. (Tip: Lightly press the shrimp heads to release their flavorful fat.)
- In the same pan, add a bit more oil. Stir-fry shallots, tofu, dried shrimp, and salted radish until fragrant. Push to one side, crack in the egg, and scramble.
- Add the soaked noodles and prepared Pad Thai sauce. Stir-fry until noodles are soft and well coated. Add a splash of water if needed to soften the noodles.
- Add back the prawns, then toss in bean sprouts and garlic chives. Stir just until just combined, then remove from heat.
- Plate the Pad Thai and top with the prawns. Serve with fresh bean sprouts, lime, crushed peanuts, and chili flakes on the side.
Notes
- The Pad Thai sauce can be stored in an airtight container in the fridge for 3–7
days. - Soaking noodles for 15 minutes before cooking prevents clumping. Always add
water during stir-frying to help soften the noodles without making them mushy. - Pressing the shrimp heads while cooking releases flavorful oils that enhance the dish.
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This recipe is definitely a keeper for any Thai food lover. Thanks!