Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz rice noodles (medium width); 12 oz shrimp, peeled and deveined; 2 large eggs; 2 cloves garlic, minced; 1 cup bean sprouts; 2 green onions, sliced; 1/4 cup crushed peanuts; 2 tbsp vegetable oil; Lime wedges (for serving); 2 tbsp tamarind paste; 2 tbsp fish sauce; 1 tbsp soy sauce; 2 tbsp brown sugar or palm sugar; 1 tbsp lime juice; 1/2 tsp chili flakes (optional)

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Why You’ll Love This Recipe

You’ll love this Shrimp Pad Thai because it delivers authentic Thai flavor in less than 30 minutes. The combination of chewy noodles, juicy shrimp, and a bright, flavorful sauce creates a harmony of taste that’s hard to beat. It’s easy to make at home, uses simple ingredients, and can be adjusted to your preferred spice level. Perfect for a weeknight dinner or when you’re craving restaurant-quality Pad Thai without leaving your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice noodles (medium width)
Shrimp, peeled and deveined
Eggs
Garlic, minced
Bean sprouts
Green onions, sliced
Crushed peanuts
Lime wedges
Vegetable oil

For the sauce:

Tamarind paste
Fish sauce
Brown sugar or palm sugar
Soy sauce
Lime juice
Chili flakes (optional for spice)

Directions

Soak rice noodles in warm water for 20–25 minutes or until softened, then drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, lime juice, and sugar until smooth. Set aside.
Heat oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 1–2 minutes on each side until pink and just cooked through. Remove and set aside.
In the same pan, add a bit more oil and sauté garlic for 30 seconds. Push to the side and scramble the eggs until nearly set.
Add the drained noodles and pour the sauce over them. Toss gently to coat everything evenly.
Return the cooked shrimp to the pan and add bean sprouts and green onions. Stir-fry for another minute until heated through.
Serve hot, topped with crushed peanuts and lime wedges. Add chili flakes or extra lime juice to taste.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Vegetarian version: Substitute shrimp with tofu and use soy sauce instead of fish sauce.
Spicy Pad Thai: Add extra chili flakes or a spoonful of sriracha for a kick.
Low-carb option: Use spiralized zucchini or kelp noodles instead of rice noodles.
Extra veggies: Add bell peppers, carrots, or snap peas for more color and crunch.
Nut-free version: Skip the peanuts and use toasted sesame seeds or sunflower seeds instead.

Storage/Reheating

Store leftover Shrimp Pad Thai in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of water to loosen the noodles. Avoid microwaving for too long, as the noodles can become dry or rubbery. It’s best enjoyed fresh, but it can be revived nicely with a bit of extra sauce or lime juice.

FAQs

What kind of noodles should I use for Pad Thai?

Use medium-width rice noodles for the best texture — they absorb the sauce perfectly and remain chewy.

Can I make Pad Thai without tamarind paste?

Yes. You can substitute with a mix of lime juice and a bit of rice vinegar, though tamarind gives the most authentic flavor.

How do I prevent noodles from sticking together?

Don’t over-soak them and toss them in the sauce quickly once they’re in the pan. A bit of oil can also help.

Can I use frozen shrimp?

Yes. Thaw them completely and pat dry before cooking to prevent excess moisture.

How spicy is Pad Thai?

Traditional Pad Thai is mildly spicy, but you can easily adjust the heat to your liking with chili flakes or sauce.

What can I use instead of fish sauce?

Soy sauce or a vegan “fish” sauce made from seaweed and mushrooms are great alternatives.

Can I make this dish ahead of time?

Pad Thai tastes best freshly made, but you can prep the sauce and chopped ingredients in advance.

How do I know when the shrimp are cooked?

They turn pink and opaque with a slightly firm texture — overcooking can make them rubbery.

Can I add chicken or tofu too?

Yes. Many versions mix proteins — shrimp and chicken or tofu and shrimp both work beautifully.

What should I serve with Pad Thai?

It’s often served with extra lime wedges, fresh herbs like cilantro, and a side of Thai cucumber salad or spring rolls.

Conclusion

Shrimp Pad Thai is a flavorful, satisfying dish that brings the taste of Thailand straight to your home kitchen. With its combination of tender shrimp, chewy noodles, and tangy sauce, it’s a meal that’s both quick to make and sure to impress. Whether you’re cooking for family, friends, or just yourself, this recipe delivers authentic Thai comfort food in every bite.

Shrimp Pad Thai

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Shrimp Pad Thai is a classic Thai stir-fried noodle dish featuring juicy shrimp, chewy rice noodles, and a perfectly balanced tamarind-based sauce. It’s packed with sweet, tangy, and savory flavors — a delicious, quick-to-make favorite for any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-fried
Cuisine: Thai
Diet: Halal

Instructions

Soak rice noodles in warm water for 20–25 minutes or until softened. Drain and set aside.
In a bowl, whisk together tamarind paste, fish sauce, soy sauce, brown sugar, lime juice, and chili flakes. Set aside.
Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
Add remaining oil to the pan. Sauté garlic for 30 seconds, then push it to one side and scramble the eggs until nearly set.
Add drained noodles and pour the sauce over. Toss gently to coat evenly.
Return shrimp to the pan, add bean sprouts and green onions, and stir-fry for 1–2 minutes until heated through.
Serve hot, topped with crushed peanuts and lime wedges. Add extra chili flakes if desired.

Notes

Do not over-soak noodles; they should be just pliable before cooking.
Use tamarind paste for authentic Pad Thai flavor.
Add extra lime juice or sugar to balance the sauce to your taste.
For a vegetarian version, use tofu and replace fish sauce with soy sauce.
Pad Thai is best served immediately while fresh and warm.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 980mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 26g
Cholesterol: 180mg