🍤 Shrimp Pad Thai

Chewy rice noodles, juicy shrimp, fluffy egg, crunchy peanuts, and a glossy sweet-tangy sauce come together in this irresistible homemade Shrimp Pad Thai.

This quick Thai-inspired noodle dish is packed with savory, sweet, sour, and slightly spicy flavors. It’s perfect for a weeknight dinner and comes together in one wok or large skillet.

⏱️ Recipe Information

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Method: Stir-Fry

🛒 Ingredients

🍜 For the Pad Thai

8 oz (225 g) Pad Thai rice noodles
2 tablespoons (30 ml) vegetable oil
1 lb (450 g) shrimp, peeled, deveined, and tails removed or left on
1 tablespoon (14 g) butter
2 large eggs, lightly beaten
3 cloves garlic, minced
1 cup bean sprouts
3 green onions, sliced
¼ cup roasted peanuts, roughly chopped
2 tablespoons fresh cilantro, chopped
1 lime, cut into wedges

🌶️ Optional

Red pepper flakes
Thai chili flakes
Fresh sliced chili
Extra bean sprouts
Extra crushed peanuts

🥢 For the Sauce

3 tablespoons fish sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
½–1 teaspoon chili garlic sauce or Sriracha, optional

Whisk everything together in a small bowl until the brown sugar is dissolved.

Tip: Pad Thai sauce should have a balance of sweet, sour, salty, and savory flavors. Taste it before adding it to the noodles and adjust if needed.

👩‍🍳 Instructions

1. Soak the Rice Noodles

Place the rice noodles in a large bowl and cover them with warm water.

Soak according to the package directions, usually around 20–30 minutes, until the noodles are flexible but still slightly firm in the center.

Do not fully cook them at this stage.

Drain thoroughly and set aside.

The noodles will finish cooking in the wok.

2. Prepare the Sauce

In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, lime juice, rice vinegar, and chili sauce if using.

Taste and adjust the balance.

If it’s too sour, add a little more sugar.

If it’s too sweet, add a splash of lime juice.

Set aside.

3. Prepare the Shrimp

Pat the shrimp dry with paper towels.

Season lightly with a pinch of salt and black pepper if desired.

Having the shrimp dry helps them sear rather than release excess water into the pan.

4. Cook the Shrimp

Heat a large wok or skillet over medium-high heat.

Add the vegetable oil.

Add the shrimp in a single layer and cook for approximately 1–2 minutes per side, until pink and nearly cooked through.

Transfer the shrimp to a plate.

Don’t overcook them at this stage because they will return to the wok later.

5. Cook the Eggs

Add the butter to the same wok.

Once melted, pour in the beaten eggs.

Let them cook undisturbed for about 20–30 seconds, then gently scramble them into soft curds.

Cook just until set.

Push the eggs toward one side of the wok.

6. Sauté the Garlic

Add the minced garlic to the open side of the wok.

Stir-fry for approximately 20–30 seconds, just until fragrant.

Be careful not to let it burn.

7. Add the Noodles

Add the drained rice noodles to the wok.

Toss gently with the eggs and garlic.

Immediately pour the prepared Pad Thai sauce over the noodles.

Use tongs or two wooden spoons to toss everything together.

Cook for approximately 2–3 minutes, tossing frequently.

The noodles will absorb the sauce and become tender and glossy.

8. Return the Shrimp

Add the cooked shrimp back to the wok.

Toss everything together for another 1–2 minutes, until the shrimp are fully cooked and the noodles are tender.

If the noodles seem dry, add 1–2 tablespoons of water and continue tossing.

9. Add the Vegetables

Add the bean sprouts and most of the sliced green onions.

Toss for approximately 30–60 seconds.

Keep the bean sprouts slightly crisp for the best texture.

10. Garnish and Serve

Transfer the Pad Thai to serving plates.

Top generously with:

Chopped roasted peanuts
Fresh cilantro
Remaining green onions
Extra bean sprouts
Lime wedges

Add chili flakes or sliced fresh chili for extra heat.

Squeeze fresh lime juice over the noodles just before eating.

Serve immediately.

⭐ Chef’s Tips

Don’t Over-Soak the Noodles

The noodles should be pliable but still firm when they enter the wok.

Over-soft noodles can turn mushy during stir-frying.

Use a Hot Pan

A hot wok gives the shrimp and noodles better flavor while keeping the vegetables crisp.

Don’t Overcrowd the Wok

If your wok is small, cook the shrimp in batches.

Too much food at once can cause steaming rather than stir-frying.

Keep the Shrimp Juicy

Shrimp cook very quickly. Remove them from the pan as soon as they’re nearly done, then return them at the end.

Taste Before Serving

Pad Thai is all about balance. Adjust with lime juice for sourness, sugar for sweetness, fish sauce for saltiness, or chili for heat.

Serve Immediately

Pad Thai is at its best straight from the wok while the noodles are glossy and the bean sprouts are crisp.

🌶️ Easy Variations

Chicken Pad Thai

Replace the shrimp with 1 lb (450 g) thinly sliced chicken breast or thigh.

Cook the chicken completely before proceeding with the noodles.

Tofu Pad Thai

Use 8 oz (225 g) firm tofu, cut into small cubes and pan-fried until golden.

Vegetable Pad Thai

Add sliced bell peppers, carrots, mushrooms, broccoli, or extra bean sprouts.

Spicy Shrimp Pad Thai

Add additional Sriracha or Thai chili flakes to the sauce.

Peanut-Lover’s Pad Thai

Add extra crushed roasted peanuts and finish with a spoonful of creamy peanut sauce.

🍋 Serving Suggestions

Serve Shrimp Pad Thai with:

Fresh lime wedges
Extra crushed peanuts
Bean sprouts
Thai chili flakes
Fresh cilantro
Sliced green onions
Thai cucumber salad
Fresh herbs

A cold Thai iced tea also makes a wonderful accompaniment.

🧊 Storage

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

For the best texture, keep the garnishes and lime wedges separate.

🔥 Reheating

Reheat Pad Thai in a skillet or wok over medium heat.

Add 1–2 tablespoons of water to loosen the noodles.

Toss frequently until heated through.

You can also microwave individual portions, adding a small splash of water before reheating.

Finish with fresh lime juice and peanuts.

❄️ Freezing

Freezing is not recommended for the best noodle texture.

The rice noodles can become soft and break apart after thawing.

For the freshest Pad Thai, make it fresh and enjoy it immediately.

🍤 Final Result

This Shrimp Pad Thai is loaded with juicy shrimp, chewy rice noodles, soft scrambled egg, crisp bean sprouts, crunchy peanuts, and a perfectly balanced sweet, sour, salty, savory sauce.

A squeeze of fresh lime and a sprinkle of peanuts at the end bring everything together.

One wok, bold Thai-inspired flavors, and a delicious homemade dinner in about 35 minutes! 🍤🍜🥢✨