Shrimp Pad Thai

Why You’ll Love This Recipe

Shrimp Pad Thai is a takeout favorite that you can easily recreate at home in under 30 minutes. It’s packed with bold flavors and a delightful mix of textures—from juicy shrimp and soft noodles to crisp bean sprouts and crunchy peanuts. The homemade sauce elevates everything, and you can customize the spice level and ingredients to your liking.

Ingredients

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

• Rice noodles (flat, medium-width)
• Shrimp, peeled and deveined
• Eggs
• Garlic, minced
• Shallots or onion, finely chopped
• Bean sprouts
• Green onions, chopped
• Crushed peanuts
• Lime wedges (for serving)
• Oil (vegetable or peanut oil for stir-frying)

For the Pad Thai Sauce:

• Tamarind paste
• Fish sauce
• Brown sugar or palm sugar
• Soy sauce (optional, for depth)
• Chili flakes or Sriracha (for heat)

Directions

1. Soak rice noodles in warm water for 20–30 minutes until soft but still slightly firm. Drain and set aside.
2. In a small bowl, mix the tamarind paste, fish sauce, brown sugar, and chili flakes to make the sauce. Adjust to taste.
3. Heat oil in a large skillet or wok over medium-high heat. Sauté garlic and shallots until fragrant.
4. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
5. Add a bit more oil, push ingredients to the side, and scramble the eggs in the pan.
6. Add the soaked noodles and pour the sauce over them. Toss everything together until noodles are well-coated.
7. Return shrimp to the pan along with bean sprouts and green onions. Stir-fry for 1–2 more minutes.
8. Serve hot, topped with crushed peanuts and lime wedges on the side.

Servings and timing

Serves 2–3 people.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

• Replace shrimp with chicken, tofu, or a mix of vegetables for a different protein option.
• Use tamari or coconut aminos for a gluten-free version.
• Add more vegetables like bell peppers, carrots, or snap peas for extra crunch.
• For a vegetarian version, omit fish sauce and use soy sauce or a vegan fish sauce substitute.
• Adjust spice levels by increasing or reducing chili flakes or hot sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

• Warm in a skillet over medium heat with a splash of water or oil to loosen the noodles.
• Microwave on medium power for 1–2 minutes, stirring halfway through.

FAQs

What kind of noodles are used in Pad Thai?

Medium-width flat rice noodles are traditional for Pad Thai, offering the perfect chewiness and texture.

Can I use pre-cooked shrimp?

Yes, but add them toward the end just to warm through, so they don’t overcook and turn rubbery.

What is tamarind paste, and where can I find it?

Tamarind paste is a sour fruit concentrate that adds tanginess to the sauce. Look for it in the international aisle or Asian grocery stores.

Is Pad Thai gluten-free?

It can be made gluten-free by using rice noodles and substituting soy sauce with tamari or a gluten-free alternative.

Can I make Pad Thai ahead of time?

It’s best served fresh, but you can prep the sauce and soak the noodles ahead to save time during cooking.

Why are my noodles mushy?

Over-soaking or overcooking can make rice noodles mushy. Soak until pliable, then finish cooking them quickly in the pan.

Can I freeze Pad Thai?

Freezing is not recommended, as the texture of the noodles can become soggy once thawed.

What vegetables go well in Pad Thai?

Bean sprouts, green onions, carrots, bell peppers, and snap peas are great additions.

How spicy is Pad Thai?

Traditional Pad Thai has mild heat, but you can adjust the spice level with chili flakes or hot sauce to your liking.

What oil should I use?

Use a neutral oil with a high smoke point, like vegetable or peanut oil, for authentic stir-frying flavor.

Conclusion

Shrimp Pad Thai is a flavorful, fast, and fun dish that brings the vibrant tastes of Thailand straight to your kitchen. With just a few ingredients and simple steps, you can create a restaurant-quality meal that satisfies your cravings and impresses your guests. Once you make it at home, you may never need takeout again.

Shrimp Pad Thai

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Shrimp Pad Thai is a classic Thai street food dish made with tender shrimp, rice noodles, and a flavorful sweet-savory-tangy sauce, all stir-fried together with eggs, crunchy peanuts, bean sprouts, and fresh lime.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Thai
• Diet: Halal

Ingredients

• 6 oz flat rice noodles
• 8 oz shrimp, peeled and deveined
• 2 eggs
• 2 cloves garlic, minced
• 1 small shallot or 1/4 onion, finely chopped
• 1 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup crushed peanuts
• Lime wedges, for serving
• 2 tbsp vegetable or peanut oil

For the Pad Thai Sauce:

• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 1 1/2 tbsp brown sugar or palm sugar
• 1 tsp soy sauce (optional)
• 1/2 tsp chili flakes or Sriracha (to taste)

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Instructions

1. Soak the rice noodles in warm water for 20–30 minutes until soft but still slightly firm. Drain and set aside.
2. In a small bowl, mix tamarind paste, fish sauce, brown sugar, soy sauce (if using), and chili flakes to make the Pad Thai sauce. Adjust seasoning to taste.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Sauté garlic and shallots until fragrant, about 30 seconds.
4. Add the shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
5. Add the remaining oil to the pan. Push ingredients to one side and scramble the eggs until just set.
6. Add the soaked noodles to the pan and pour in the Pad Thai sauce. Toss everything to coat the noodles evenly.
7. Return the shrimp to the pan along with bean sprouts and green onions. Stir-fry for another 1–2 minutes until everything is heated through.
8. Serve hot, topped with crushed peanuts and lime wedges on the side.

Notes

• Don’t over-soak noodles—check frequently for the right texture.
• Add more chili or Sriracha for extra heat.
• Use tamari or coconut aminos for a gluten-free option.
• Replace shrimp with tofu, chicken, or vegetables for variation.
• Pad Thai is best served fresh but leftovers can be stored and reheated.

Nutrition

• Serving Size: 1 plate
• Calories: 450
• Sugar: 9g
• Sodium: 750mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 195mg