Shrimp Pad Thai Recipe (2024)

Best sauce 1tbsp tamarind concentrate,3 Tbsp fish sauce ,1tbsp sugar,2 tbsp lime juiceFrom Suzanne Foo Fresh Inspirations2005

This was a big hit for us! I was dubious about 1/3 cup of fish sauce, but I thought the sweet/salty/tart balance was good, especially w a squeeze of lime. I nuked the palm sugar and it mixed in fine-I didn’t want to use another pan or have the smell of evaporating fish sauce put off my kids. I added broccoli, ginger and red pepper flakes, and would experiment with frying time/order, as the end result was delicious, but a bit wet. Also, anything crunchy (ie bean sprouts) should go on top!

This recipe needs adjusting to hit the "this is delicious!" pad thai mark. Cooked it exactly as written. Result was both a bit bland and a bit overpowering with the tamarind tang. Next time I would (1) add a dash of koji and a dash of hot chili to the sauce (2) slightly reduce the ratio of tamarind ingredient (3) remove the garlicky shrimp and tofu from the pan before cooking and tossing the noodles in the sauce (4) toss the shrimp and tofu back into the dish with the egg.

Put noodles in room temp water for one hour while prepping. Noodles still flexible but very firm which makes for better Pad Thai. Used the suggested Susanna Foo sauce proportions but doubled it. Fish sauce still too salty for my taste, but otherwise came out pretty good and worthy of serving to family.

I have tried out so many recipes for pad Thai, and last recipe I tried I said to myself that I was done; I would simply eat it from restaurants from now on because it’s always so disappointing. Well! This time was different! I changed the proportions slightly at times but mostly kept the same and it was delicious.

Great tip from a recepie for Singapore style noodles: due to heat limitations of an average home stove stir fry in batches starting with eggs, followed by garlic and protein, finally the noodles and sauce. Remove each cooked ingredients to a side bowl when done and add back when noodles are nearly done in order to reheat and combine flavours.

I attended a cooking class in Chiangmai.Here’s what I was taught, my family loves my pad Thai.For 1 to 2 servings,1/3 cup water2 tsp tamarind paste1 1/2 tsp palm or brown sugar1 tbs fish or soy sauce1 tsp molasses Pinch of chili powder Put water in bowl add tamarind paste and rest of ingredients.

Very, very disappointing. I have made pad Thai many times and this was really a poor recipe from the proportions through the technique. 2-3 servings? More like 4-5. My own technique involves cooking the shrimp and tofu and eggs separately from the noodles and combining just before serving. This “one wok” approach yielded a gluey, indistinct mess. Do not bother.

Sweet= palm sugarSalty = fish sauce or shrimp pasteSpicy = chilisHerbal= cilantroCitrus= tamarind, keffir lime leafBalance to taste.

This was surprisingly bland. I would suggest adding some red pepper flakes and lime to the sauce and making sure to use it ALL. The recipe seems to suggest you use only half the sauce, maybe a little more, which I did. Didn't really figure out what the problem was until later. I added the rest of the sauce to the leftovers and am hoping it will be better tomorrow.

Do not use hot tap water; it’s been sitting in the water heater or pipes and may contain who knows what kinds of impurities. Warm the water on the stovetop or in the microwave.

I did this exactly according to the recipe. There were a few problems. (1) The shrimp are cooked in step 4b, right after the garlic and shallots. Then they stay in the pan overcoooking until the end. By the time you're adding the bean sprouts the shrimp are chewy and dry. (2) The noodles are cooked, and cooked some more in steps 5 and 6. They are sauced with a sugary sauce. Then we move them to the side of the pan and cook four eggs till they are dry. The noodles are now burnt onto the pan

I am a big fan of Red Boat. Two ingredients — anchovies and salt.

I have always (30 years) used Squid Brand Fish Sauce

Yuck. Made it exactly as stated, but it was not delicious. Would definitely not make this again.

Should give some type of sourness level suggestion for sauce, following the directions lead to super sour pad Thai. Seemed like directions were for a super high heat wok in professional kitchen. Without the super high heat, cooking entire recipe in one pot lead to overcooked shrimp, overcooked noodles, and egg gunk all over everything. May be a good recipe in theory, but poorly translated for home cooks.

This is not a terrible Phat Thai recipe but needs a few adjustments. I lived in Thailand for many years and consider myself an expert on Thai cooking. Most cooks add some lime juice to the sauce, and 99% of the Phat Thai in Thailand uses dried shrimp, not fresh (although you can get it with both or just fresh too). Unless you have a dedicated wok burner you can't get a wok hot enough to fry this properly, and the technique shared here will result in a gluey mess. Cook everything separately.

Cook the part separately and combine at the end, this made for a goop.

Made tonight using the suggestion from Mel about the sauce ratios, and doubled it based on another commenter's note. We loved it. I think the key is having a NONstick large skillet; and make sure the noodles still have a slight bite on them before you put them in the pan - otherwise they'll be too soft and get sticky. Like another commenter, I've been looking for the Pad Thai recipe to rival a restaurant, and I think this one gets close! Will riff on this one a bit more...

This was awful - gluey noodles, too much egg, overcooked shrimp. I had to bribe my family to finish their plates.Leftovers going straight in the rubbish bin.

Doubled the recipe and 1/3 cup apple cider vinegar and 1/3 cup lime juice is a great sub for tamarind.

I made this pretty much as directed and it was good enough that I made it a second time a week later. The first time I poured boiling water over my noodles, and I ended up with pretty mushy Pad Thai. The second time I used hot tap water as directed. I left the noodles in the water at least 30 minutes. They were still very al dente, but they came out perfect once they cooked with the rest of the ingredients as directed. I used all the sauce. Three eggs. Next time I'll add more spicy to the sauce.

Unfortunately, this recipe was a flop. Four eggs were far too many — it was an eggy, gluey mess.

I was taught to use dried shrimp (finely chopped) as well as fresh shrimp.

This was a disaster for me. The flavors were close to right, but the noodles were a gelatinous mess--perhaps I soaked them for too long? Also could have used a little more heat.

Had to throw out the sauce it was so bad. Whole house stunk. Replaced the sauce with one from a different pad thai recipe (random search) and it turned out good, though. Next time I'll try the sauce combos recommended by other reviewers.

Well this turned into a gloppy mess.

A recipe I have uses sriracha in the sauce. Easy!

Best sauce 1tbsp tamarind concentrate,3 Tbsp fish sauce ,1tbsp sugar,2 tbsp lime juice

Like the best sauce from Suzanne Foo.