Shrimp Pad Thai - orthodox.fast

Thai Fast With Fish Published March 31, 2026

Pad thai with shrimp is street food at its finest — rice noodles tossed in a slick of tamarind, palm sugar, and fish sauce, loaded with fat pink shrimp, bean sprouts, and crushed peanuts. Shellfish are permitted on all fasting days, but pair this with a fish day and you can use fish sauce freely without any concern. The result is deeply savory and satisfying.

The key is extreme heat and speed. Everything goes into the wok in rapid succession. Have all your ingredients measured and within arm's reach before you start cooking.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 250g dried flat rice noodles (pad thai noodles)
- 400g large shrimp, peeled and deveined
- 3 tablespoons tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 large shallot, sliced thin
- 200g bean sprouts
- 4 green onions, cut into 3cm pieces
- 60g roasted peanuts, roughly crushed
- Lime wedges, for serving
- Fresh cilantro (optional)
- Dried chili flakes, to taste

METHOD

1. Soak the rice noodles in warm water for 20-25 minutes until pliable but still firm. They should bend without snapping but not be fully soft. Drain well.

2. Mix the tamarind paste, palm sugar, fish sauce, and soy sauce in a small bowl. Stir until the sugar dissolves.

3. Heat 2 tablespoons of the oil in a wok or large skillet over high heat until it just begins to smoke. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and curled. Remove and set aside.

4. Add the remaining oil to the wok. Add the garlic and shallot and stir-fry for 30 seconds until fragrant.

5. Add the drained noodles and the tamarind sauce. Toss constantly for 2-3 minutes until the noodles have absorbed the sauce and are fully tender.

6. Return the shrimp to the wok. Add half the bean sprouts and the green onions. Toss for 30 seconds to combine.

7. Serve immediately, topped with the remaining bean sprouts, crushed peanuts, lime wedges, and cilantro if using.

NOTES

- Do not overcook the noodles during soaking. If they are mushy before they hit the wok, the dish is ruined.
- Tamarind paste varies in concentration. Taste the sauce before adding it to the noodles and adjust sweetness or sourness as needed.
- Traditional pad thai includes egg, which is not permitted during the fast. The dish is complete without it — the peanuts and shrimp provide richness.
- This does not reheat well. Make only what you will eat in one sitting.