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Classic Pad Thai with Shrimp

Classic Pad Thai with Shrimp reads umami 8.7, salinity 6.6 and marine & briny 6.1 on Palate's 0–10 flavor X-ray — a Thai main, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.7 · Salinity 6.6 · Marine & Briny 6.1 · Funk & Ferment 5.6 · Richness 5.2 · Sourness 4.7 · Citrus 4.6 · Sweetness 3.6 · Nutty 3.2 · Allium 3.2 · Fruity 1.9 · Herbaceous 1.7 · Heat 1.3 · Warm Spice 0.7 · Bitterness 0.7 · Earthy 0.6

What's in it (15)

Time & effort: about 39 min · effort: involved

Nutrition (per 100 g, engine-estimated): 95.9 kcal, 6.3 g protein, 3.3 g fat, 11 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Soak the rice noodles in a large bowl of warm (not hot) water for 20 to 30 minutes, until they bend without snapping but are still slightly firm at the center — they will finish cooking in the wok. Drain well and set aside.
  2. Whisk the tamarind concentrate, fish sauce, and brown sugar together in a small bowl until the sugar dissolves; this is your pad thai sauce.
  3. Pat the shrimp dry and season with 1/2 teaspoon of the salt.
  4. Heat 1 tablespoon of the oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and sear until pink, opaque, and curled into a loose C-shape, about 90 seconds per side (internal temperature 145°F). Transfer to a plate.
  5. Add the remaining 2 tablespoons oil to the wok and reduce heat to medium-high. Add the garlic and stir-fry until fragrant, about 30 seconds, then add the tofu and cook, stirring occasionally, until lightly golden at the edges, 3 to 4 minutes.
  6. Push the tofu to one side of the wok, pour the eggs into the cleared space, and scramble until just set but still glossy, about 1 minute, then fold the eggs into the tofu.
  7. Add the drained noodles and the tamarind sauce to the wok. Toss constantly with tongs over medium-high heat until the noodles are tender and have absorbed almost all the sauce, 3 to 4 minutes.
  8. Return the shrimp to the wok along with the remaining 1/2 teaspoon salt, 2 cups of the bean sprouts, and the scallions. Toss until the sprouts just begin to wilt and the shrimp is heated through, 1 to 2 minutes; taste and add a splash more fish sauce or a pinch of salt if it needs it.
  9. Divide the pad thai among plates and top each with chopped peanuts, the remaining 1 cup bean sprouts, a lime wedge, and a pinch of crushed red pepper flakes if using.

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Keep reading: what umami, salinity, marine & briny mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.