Shrimp Pad Thai
This is a great example of a Thai dish, with a delicious balance of sour, salty and sweet. Satisfying noodles really make it stick to your ribs while cilantro, lime, green onions and bean sprouts keep it light and refreshing.
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Ingredients
- 8 oz brown rice noodles
- 1 tbsp jarred tamarind paste
- 2 tsp fish sauce
- 4 tsp Sucanat
- 1/2 tsp red pepper flakes
- 1 tbsp high-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 8 oz peeled and deveined shrimp, preferably tail on
- 6 green onions, white and light green parts, plus half of dark green parts, halved lengthwise and cut into 2-inch lengths
- 1 1/2 cups bean sprouts
- 1/3 cup chopped fresh cilantro
- 3 tbsp chopped dry-roasted unsalted peanuts
- 1 lime, cut into wedges, optional
Preparation
- Prepare noodles according to package directions. Drain and set aside.
- Meanwhile, bring a small pot or kettle to a boil. In a medium bowl, whisk 3/4 cup boiling water, tamarind paste, fish sauce, Sucanat and pepper flakes. Set aside.
- In a large wok or skillet, heat oil on high. Add shallots and garlic and sauté, stir-ring often, for 30 seconds. Add shrimp and sauté until cooked through, about 2 minutes. Add noodles and toss to combine.
- Working 3 to 4 tbsp at a time, gradually add tamarind paste mixture to wok, tossing to coat. Cook until noodles are tender and well coated, about 3 minutes. Stir in green onions and bean sprouts and cook, tossing gently, for 30 seconds. To serve, garnish with cilantro and peanuts. If desired, serve with lime.
Nutrition Information
- Serving Size 1/4 of Shrimp Pad Thai
- Calories 378
- Carbohydrate Content 56 g
- Cholesterol Content 86 mg
- Fat Content 9 g
- Fiber Content 6 g
- Protein Content 22 g
- Saturated Fat Content 1 g
- Sodium Content 540 mg
- Sugar Content 6 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g