
Goodfood Travels: Thailand's Street-Style Pad Thai with Shrimp
Tamarind & Peanuts
800 cals
25 mins
Description
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Thailand, where the sour tang of tamarind paste, curls of tender pink shrimp and robust Asian greens animate a legendary noodle toss. Classic and highly craveable.
Contains:
Anchovies • Eggs • Peanuts • Shrimp • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
285g Shrimp (BAP-certified)
1 Shallot (or onion)
3 Garlic cloves
1 Lime
225g Asian greens (yu choy or gai lan)
225g Rice noodles
15ml Tamarind paste
15ml Fish sauce
20g Brown sugar
25g Chopped peanuts
Nutrition
Total fat | 16g |
Saturated Fat | 3g |
Sodium | 1650mg |
Total carbs | 124g |
Sugar | 17g |
Protein | 36g |
Fibres | 8g |
Recipe Instructions

- In a small pot (or kettle), bring 4 cups water (double for 4 portions) to a boil.
- In a large bowl, combine the noodles and boiling water.
- Let stand for 3 to 4 min., until softened.
- Drain and rinse with cold water.

- Meanwhile, remove the bottom inch of the gai lan stems; finely chop the leaves and stems.
- Halve, peel and mince the shallot.
- Mince the garlic.
- Quarter the lime.
- In a small bowl, beat 1 egg (double for 4 portions) until smooth.

- In a medium bowl, combine the brown sugar, juice of ½ the lime wedges, 3 tbsp warm water (double for 4 portions), the tamarind paste and fish sauce.

- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large, high-sided pan (or wok, non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Transfer to a plate and reserve the pan.
- Tilapia: 2 to 3 min. per side.

- In the same pan, heat a drizzle of oil on medium.
- Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the gai lan and sauté, 2 to 3 min., until softened.
- Move to one side of the pan and add the egg.
- Cook, breaking up the egg, 2 to 3 min., until cooked through.

- Increase the pan to high.
- Add the noodles and sauce. Cook, stirring often, 2 to 3 min., until coated and combined.
- Add the shrimp; toss well.
- Divide the pad thai between your plates.
- Garnish with the peanuts and remaining lime wedges. Bon appétit!