Pad Thai (With Shrimp) Kung Sod

Thai food is on the top of my food pyramid love list, it’s everyone’s favorite noodle dish, maybe because it’s the only thing anyone can pronounce on the menu.  Stir-fried noodles with shrimps, egg & chili flakes in a spectacular sauce, garnished with ground peanuts, bean sprouts, chives & lime juice.  Pad Thai mingles, tangy, spicy, sweet & sour together in my mouth, it’s what I think is a perfect harmony of flavors.  Using all fresh ingredients, this is a perfect throw it all in a wok, stir it up dinner.

There are so many recipes for Pad Thai, this one is adapted from a cook book that was given to me from a cute little girl at our local Asian market in Sarasota, then I’ve adjusted it to my liking.

You can substitute chicken breast for the shrimp if you don’t like shellfish.


  • 8 oz Thin Dried Rice Noodles
  • 3/4-1 Pound RAW Shrimp or Prawns
  • 3 Eggs
  • 2 Cups Bean Sprouts
  • 1/4 Cup Chives (can use green onion)
  • 1 Shallot (can use sweet onion)
  • 2 Garlic Clove
  • 2 Tbs Chili Flakes or a couple squirts of Sriracha Sauce (Rooster Sauce)
  • 2 Tbs Ground Roasted Peanuts
  • 2 Tbs Palm Sugar (can use raw sugar)
  •  2 Tbs Tamarind Juice
  • 2 Tbs Fish Sauce
  • 4 Tbs Vegetable Oil
  • Lime Wedges
  • Cilantro

Method To The Madness:

  • Soak rice noodles in boiling that you just took off the stove for 2-3 minutes, or until soft
  • Clean Shrimp
  • Fry chopped shallot & garlic in 2 Tbs of oil over medium heat until fragrant.  Add palm sugar, tamarind juice and fish sauce: stir together.  Remove from wok and set aside.
  • Heat 2 Tbs of oil in wok, add beaten eggs and stir until the eggs are almost set, add shrimp and saute until done.  Add rice noodles, stir for 2-3 minutes and pour the sauce over and stir again.  Follow with bean sprouts and stirring for 2 more minutes.
  • Spoon onto plates & sprinkle with peanuts and chili flakes, cilantro & more bean sprouts along with fresh lime wedges.

A couple key ingredient, fish sauce, made from the first pressing of fermented salted  anchovies & tamarind best described as sweet and sour in taste, and is high in acid, sugar and B Vitamins and, interestingly for a fruit, calcium.  Nom Nom Nom!

Soaking the rice noodles in boiling water for 2-3 minutes.

Added the fish sauce, tamarind & palm sugar to the shallot & garlic mixture.

Frying the eggs in the wok, sometimes I beat them first or just let them fry a little before breaking the yolks.  When I cook, there is no right or wrong way, just my way! 😉

Almost set fried eggs ready for the shrimp.

Stir fry shrimp until pink, be careful not to over cook or the shrimp will be the size of a pea.

Shrimp getting pink…..

Now adding the drained rice noodles to the shrimp & eggs.

Adding the sauce & shallot or onion mixture to the shrimp, egg & noodles.

Mix everything together, adding the green onion or chives, sprinkle with red pepper flakes or Sriracha Sauce, add peanuts, cilantro & squeeze lime juice on each plate full.

Bon Appetit!



This entry was posted in Asian, Herbs and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.