Shrimp Pad Thai

I love Pad Thai! Unfortunately, my husband is not fan :( . But he doesn't have a choice but to eat it. After all, it is my first time to cook pad thai and I spent time and a bit of effort to cook it, so he is obliged to. I guess he enjoyed it though :).

I thought it is difficult to cook because it is quite expensive to buy a platter but I was wrong. Personally, I think it is easier to cook than the typical Filipino pansit. Well, I am lazy in cutting and chopping my ingredients, so that's why I think pad thai is a lot easier to prepare. Any way, here is my quick recipe so you can enjoy it too :)


  • 1 packet of Rice Noodles (Pad Thai Noodles)
  • 1/2 kg Shrimps (peeled)
  • 3 tablespoon Tamarind paste
  • 1/2 cup brown sugar
  • 1 1/2 cups of chicken stock
  • 1 1/2 tablespoon of cornstarch diluted in 4 tablespoon of water
  • 3 tablespoon Fish Sauce
  • pepper
  • 3 eggs (whisked)
  • 1 cup of bean sprout
  • 1/2 cup peanuts (roughly chopped)
  • 1 bunch of onion spring (about 1 inch chopped)
  • 3 tablespoon of oil
  • lemon or lime


  1. Cook the Pad Thai noodles according to it packet instruction. Set aside. (*Tip: Slightly under cook your noodles so it will not be overcooked once mix with the sauce.)
  2. Pan fried the scrambled eggs. Roughly chop and set aside.
  3. Heat sauce pan and put oil. Add the shrimps, season with pepper and cook for 2 minutes.
  4. Pour in the fish sauce, tamarind paste, brown sugar and chicken stock. Let it combine and simmer for 2 minutes.
  5. Add the diluted cornstarch and continue stirring until thick.
  6. Add the noodles. Thoroughly mix until well combined.
  7. Put the peanuts, bean sprout, onion spring and egg. Let it cook for 2 more minutes.
  8. Remove from fire and serve with lemon or lime.
  9. Enjoy!

No comments:

Post a Comment

Your comments are highly appreciated!