Best 11 Colorful Shrimp Pad Thai Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Colorful shrimp pad thai is a popular Thai dish that combines sweet, sour, and savory flavors in every bite. Originating from Thailand, this noodle dish is made with stir-fried rice noodles, vegetables, shrimp, and a unique peanut sauce. With its vibrant colors and flavors, this dish is a great option for a quick and easy midweek meal.

Here are our top 11 tried and tested recipes!

SHRIMP PAD THAI



Shrimp Pad Thai image

You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. -Elise Ray, Shawnee, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 large egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Steps:

  • Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

Nutrition Facts : Calories 338 calories, Fat 7g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 1675mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 17g protein.

SHRIMP PAD THAI



Shrimp Pad Thai image

This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts.

Provided by LAURA NASON

Categories     World Cuisine Recipes     Asian     Thai

Time 1h

Yield 4

Number Of Ingredients 17

1 (8 ounce) package rice noodles
1 ½ teaspoons vegetable oil
1 onion, diced
1 teaspoon minced garlic
12 medium fresh shrimp, peeled and deveined
1 tablespoon ketchup
1 tablespoon fish sauce
1 tablespoon white sugar
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 eggs, lightly beaten
¼ pound bean sprouts
½ cup unsalted dry-roasted peanuts, chopped
¼ pound bean sprouts
1 lemon, sliced
½ cup chopped peanuts
¼ cup coarsely chopped cilantro

Steps:

  • In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  • Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Nutrition Facts : Calories 541.4 calories, Carbohydrate 68.7 g, Cholesterol 120.4 mg, Fat 23.2 g, Fiber 6.6 g, Protein 20.2 g, SaturatedFat 3.7 g, Sodium 488 mg, Sugar 9.6 g

SHRIMP PAD THAI



Shrimp Pad Thai image

Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.

Provided by Melanie Dueck

Number Of Ingredients 18

1/2 cup brown sugar
6 tablespoons soy sauce
1/4 cup rice vinegar
4 teaspoon sriracha sauce
1 lime juice
1 teaspoon fish sauce
1 teaspoon sesame oil
2 cloves garlic (minced)
1 pound shrimp peeled (deveined)
12 ounces Thai Rice Noodles
1 1/2 tablespoons oil
3 eggs
1 1/2 cups bean sprouts
1 cup matchstick carrots
1 red bell pepper (sliced thin)
2 green onions (sliced thin)
3 tablespoons cilantro (chopped)
1/4 cup dry roasted peanuts (chopped)

Steps:

  • Prepare noodle according to package using the stir-fry method and drain.
  • Mix all sauce ingredients in a liquid measuring cup and set aside.
  • Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  • Add remaining 1/2 tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
  • Serve garnish with cilantro and peanuts.

Nutrition Facts : Calories 206 kcal, Carbohydrate 24 g, Protein 7 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 82 mg, Sodium 1237 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving

COLORFUL SHRIMP PAD THAI



Colorful Shrimp Pad Thai image

Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 20

6 ounces uncooked thick rice noodles
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons Thai chili sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
STIR-FRY:
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 teaspoons sesame oil, divided
2 cups fresh snow peas
2 medium carrots, grated
2 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
2 green onions, chopped
1/4 cup minced fresh cilantro
1/4 cup unsalted dry roasted peanuts, chopped

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 2 teaspoons oil until shrimp turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil for 1-2 minutes. Add garlic, cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set., Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts : Calories 352 calories, Fat 10g fat (2g saturated fat), Cholesterol 208mg cholesterol, Sodium 955mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

SHRIMP PAD THAI



Shrimp Pad Thai image

This take on the popular Thai noodle dish takes several liberties when it comes to ingredients-there's no egg or tamarind-but its jumble of shrimp, tofu, bean sprouts and peanuts delivers tons of taste and texture.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

8 ounces flat Thai rice noodles
1/4 cup fish sauce
1/4 cup raw or turbinado sugar
1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)
2 tablespoons fresh lime juice, plus lime wedges for garnish
1/4 cup vegetable oil
1 pound large shrimp, butterflied with the shells on
4 large cloves garlic, chopped
1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes
6 radishes, cut into thin strips
4 scallions, halved lengthwise and cut into 1-inch pieces
1/2 cup roasted salted peanuts, coarsely chopped
2 cups bean sprouts
2 jalapeno peppers (red and green), seeded and thinly sliced into strips

Steps:

  • Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
  • Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
  • Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
  • Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.

THE BEST SHRIMP PAD THAI



The Best Shrimp Pad Thai image

Just like your favorite Thai takeout-but better. In Thailand, you'll find street vendors whipping up this noodle dish to order from scratch. There are numerous variations of the ingredients used to achieve the perfect sweet, sour and umami noodle dish. We've chosen to use sriracha in our version for its warming heat and sweetness. It also adds a nice color. In quick-cooking stir-fry dishes, it's imperative to have all your ingredients prepped and ready-to-go before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons tamarind concentrate or tamarind paste (see Cook's Note)
1 tablespoon freshly squeezed lime juice, plus more lime wedges for serving
1 to 3 tablespoons sriracha, depending on the desired heat level
3 tablespoons vegetable oil
1/4 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
12 medium peeled and deveined shrimp (about 5 ounces)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
3 thin scallions, cut diagonally into 1-inch pieces (halved legthwise if large)
1 cup mung bean sprouts
1/4 cup roasted peanuts, chopped
1/4 cup cilantro leaves

Steps:

  • Cook the noodles according to package instructions and set aside.
  • Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
  • Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
  • Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

SPICY SHRIMP PAD THAI



Spicy Shrimp Pad Thai image

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Provided by n0xzemagrl

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package dried rice noodles
2 teaspoons peanut oil
1 small onion, diced
2 cloves garlic, minced
3 tablespoons rice wine vinegar
3 tablespoons ketchup
3 tablespoons fish sauce
3 tablespoons sweet chile sauce
2 tablespoons creamy peanut butter
1 tablespoon light soy sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
1 teaspoon red pepper flakes
½ teaspoon cayenne pepper
12 uncooked medium shrimp, peeled and deveined
2 eggs, lightly beaten
1 cup unsalted dry-roasted peanuts, chopped
½ pound bean sprouts
¼ cup shredded carrots
½ lime, cut into wedges
¼ cup chopped green onions
¼ cup coarsely chopped cilantro

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  • Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  • Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  • Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g

SHRIMP PAD THAI RECIPE BY TASTY



Shrimp Pad Thai Recipe by Tasty image

Here's what you need: pad thai noodle, tamarind concentrate, fish sauce, palm sugar, sriracha, canola oil, fresh shrimp, salt and pepper, eggs, garlic chives, bean sprout, peanuts, purple cabbage, carrot, lime

Provided by Sabina Dacer

Categories     Lunch

Time 30m

Yield 3 servings

Number Of Ingredients 15

8 oz pad thai noodle, softened and set aside
4 tablespoons tamarind concentrate
2 tablespoons fish sauce
3 tablespoons palm sugar, or 1 tsp light brown sugar
1 tablespoon sriracha, optional
2 tablespoons canola oil
8 oz fresh shrimp, uncooked
salt and pepper
2 eggs, beaten
¼ cup garlic chives
½ cup bean sprout
½ cup peanuts, chopped
¼ cup purple cabbage, sliced
carrot, few thinly-sliced
½ lime

Steps:

  • To make the sauce: Combine tamarind concentrate, fish sauce, palm sugar or light brown sugar, and sriracha (optional). Whisk and taste.
  • Heat canola oil in a pan. Sear 8 oz. of uncooked fresh shrimp for 1-2 minutes on each side. Season with salt and pepper. Set aside.
  • In the same pan, add a little more oil and scramble 2 beaten eggs, breaking them down into small pieces with a wooden spoon. Add noodles, sauce, garlic chives sliced into 1 ¼" thick strips, ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts. Toss.
  • Add back cooked shrimp and give it another toss. Top with sliced purple cabbage and a few thinly-sliced carrots for color (optional), ¼ cup (25 g) bean sprouts, and ¼ cup (30 g) chopped peanuts.
  • Squeeze juice of half a lime over the time and serve warm.

SHRIMP PAD THAI



Shrimp Pad Thai image

Pad Thai is Thailand's national dish, but not because it is traditional. The government codified it in the 1930s as a way of encouraging national pride in the unique ingredients of Thailand. It has been adopted and adapted all over the country, but one constant is that the dish is made almost entirely of long-lasting ingredients like rice noodles and tamarind, making it easy on the home cook. The savory, tart sauce is very simple to assemble, and it lasts well in the fridge. Watcharee Limanon, a cooking teacher in Yarmouth, Maine, who shared this recipe, said that although salty dried shrimp are used in the original recipe, many Thai cooks (and most of her students) now prefer fresh shrimp.

Provided by Julia Moskin

Categories     noodles, main course

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 14

8 ounces sen lek (dried 1/8-inch-wide flat rice noodles​) or other pad Thai noodles
1/4 cup minced garlic
2 tablespoons minced shallot
1/4 cup minced Thai sweet preserved radish (optional; see Tip)
10 to 12 peeled and deveined medium shrimp
8 ounces superfirm (pressed) tofu or drained extra-firm tofu, cut into bite-size cubes or rectangles (1 cup)
4 large eggs, lightly beaten
2 cups bean sprouts
1 small bunch garlic chives or scallion greens, cut into 1-inch lengths (1/2 cup)
3 tablespoons vegetable oil, plus more for cooking eggs
Chopped peanuts, chile powder and lime wedges, for serving
1/3 cup fish sauce
1/3 cup tamarind liquid or concentrate
1/3 cup coconut or other palm sugar or dark brown sugar

Steps:

  • Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak for 20 to 30 minutes while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. When ready, noodles will be white, limp and almost soft to the bite. (They will cook a little more later on.) Pour off all the water, fluff noodles with your hands, and set aside.
  • Meanwhile, make the sauce: Combine the fish sauce, tamarind and coconut palm sugar in a small saucepan. Bring to a simmer over medium heat, stirring often, just until sugar has dissolved, 3 to 4 minutes. Set aside to cool.
  • Line up the ingredients in the order they'll be cooked: Place the garlic, shallot, radish and shrimp in a bowl, then line up the tofu, noodles, sauce, eggs, bean sprouts and chives. When ready to cook, place 1 cup of hot tap water near the stove.
  • Heat 3 tablespoons of oil in a 14-inch wok, a heavy 12-inch skillet or a large Dutch oven medium-high heat until shimmering. (If using a smaller pan, cook in 2 batches.) Add the contents of the garlic bowl and stir-fry over medium heat, adjusting the flame so the ingredients are sizzling but not popping or scorching, until the shrimp are nearly pink, 2 to 3 minutes. Add the tofu and stir-fry to heat through, about 2 minutes.
  • Add noodles and raise the heat as high as it goes, tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add about half the sauce and 1 tablespoon water, and stir-fry, tossing to coat and cook through.
  • Taste a noodle for doneness and seasoning. If needed, add more sauce and water, and keep cooking, turning often, until noodles are softened and savory.
  • Push noodles to one side of the pan, add enough oil to lightly coat the other side, and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, 1 to 2 minutes, then stir them into the noodles.
  • Add the bean sprouts and chives, and stir to combine. Serve immediately, passing the peanuts, chile powder and lime wedges to adjust seasoning to taste.

SHRIMP PAD THAI



Shrimp Pad Thai image

Make and share this Shrimp Pad Thai recipe from Food.com.

Provided by ratherbeswimmin

Categories     Healthy

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb wide rice stick noodles (banh pho)
1/4 cup ketchup
3 tablespoons fish sauce
2 tablespoons sugar
1/2-1 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil, divided
1 lb medium shrimp, peeled and deveined
2 large eggs, beaten
1 cup fresh bean sprout
3/4 cup sliced green onion (1 inch slices)
1 teaspoon minced garlic
2 tablespoons chopped dry-roasted unsalted peanuts

Steps:

  • Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
  • In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
  • Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
  • Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
  • Heat 4 teaspoons oil in skillet over med-high heat.
  • Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
  • Add in sprouts, green onions, and garlic; cook 1 minute.
  • Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
  • Sprinkle with peanuts.

Nutrition Facts : Calories 347.5, Fat 10.8, SaturatedFat 2, Cholesterol 217.6, Sodium 953, Carbohydrate 37.7, Fiber 2.2, Sugar 8.8, Protein 25

SHRIMP PAD THAI



Shrimp Pad Thai image

I saw this on an episode of Cooking Thin with Kathleen Daelemans. It looked so easy and so yummy. I haven't tried it yet, but will soon.

Provided by flume027

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

8 ounces rice noodles
1/3 cup lime juice
1/3 cup water
3 tablespoons fish sauce
3 tablespoons sugar
1 tablespoon rice vinegar
1/2 teaspoon cayenne pepper
2 teaspoons peanut oil
1 tablespoon cooking oil
2 cloves garlic, minced
1 shallot, minced
1/2 lb peeled and deveined shrimp, cut into small pieces
2 eggs, lightly beaten
1/4 cup roasted unsalted peanuts, roughly chopped (I wouldn't add these)
4 cups bean sprouts
1 cup thinly sliced scallion (or 2 small bunches)
1 cup loosley packed cilantro leaf

Steps:

  • Cover noodles with boiling water.
  • Soak 20 minutes until soft but not fully"cooked".
  • Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
  • Set aside.
  • Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
  • Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
  • Add eggs, stir and scramble until just moist.
  • Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
  • Toss until noodles are evenly coated.
  • Add the cilantro.
  • Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
  • Serve.

Nutrition Facts : Calories 315.8, Fat 8.9, SaturatedFat 1.6, Cholesterol 109.6, Sodium 1022.7, Carbohydrate 47.1, Fiber 2.9, Sugar 10.4, Protein 13.1

Tips:

  • Prep Ahead: Chop veggies, cook shrimp, and make sauce beforehand for a speedy assembly.
  • Noodles: Use wide rice noodles or ramen noodles for an authentic texture.
  • Sauce: Adjust sauce ingredients to taste - add more peanut butter for creaminess, soy sauce for saltiness, or lime juice for tang.
  • Veggies: Feel free to mix and match vegetables based on your preference.
  • Shrimp: Cook shrimp until pink and opaque, but not overcook to prevent rubbery texture.
  • Assembly: Toss everything together just before serving to maintain noodle texture.

Conclusion:

This colorful shrimp pad Thai is a delightful dish that combines the sweet, sour, and savory flavors of Thailand. With its vibrant colors and tantalizing aromas, it's sure to be a hit at any gathering. Whether you're a seasoned cook or just starting, this recipe is easy to follow and can be tailored to your taste preferences. So, gather your ingredients, put on your apron, and embark on a culinary journey to the streets of Bangkok with this delicious shrimp pad Thai.

Related Topics