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3.83 from 17 votes

Shrimp Stir Fry With Pad Thai Sauce

A quick and delicious shrimp stir fry packed with vegetables and a tangy Pad Thai Sauce
Prep Time15 mins
Cook Time10 mins
Course: Main Course
Cuisine: Asian, Fusion
Keyword: pad thai, shrimp, stir fry
Servings: 4 servings
Author: Andrea Mut


Pad Thai Sauce

  • ¼ cup tamarind paste (or substitute with 2 tablespoon fresh lime juice mixed with 1 tablespoon brown sugar)
  • ¼ cup water
  • ¼ cup fish sauce
  • 3 tablespoon fresh lime juice
  • 2 tablespoon raw or brown sugar
  • ½ cup roasted, unsalted peanuts, finely chopped

Stir fry

  • ¼ cup avocado or coconut oil
  • 24 large or jumbo raw, frozen, unpeeled shrimp, thawed and peeled
  • 2-3 heads baby Bok Choy
  • 1 large red pepper, seeded and cut into 1" dice
  • 2 cups snow peas, approximately
  • 1 tablespoon garlic, chopped
  • 3-4 green onions
  • ¼ teaspoon dried chili flakes, or more to taste

For garnish

  • 1 cup cilantro leaves, rinsed
  • lime wedges
  • dried chili flakes
  • extra chopped peanuts


For the pad thai sauce

  • Mix together tamarind paste, water, fish sauce, lime juice and sugar. Set aside with peanuts.

For stir fry

  • Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
  • Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Rinse under cold water and dry. Chop into 1 inch pieces.
  • Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
  • Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
  • Add shrimp and stir-fry for 2 minutes. Add peppers, peas, green onions, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
  • Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.


If the sauce is too thin for your liking, dissolve 1-2 teaspoon of cornstarch in 2-3 tablespoon cold water and stir into sauce at the end and let boil for a few seconds to thicken.