Fast & Flavourful Shrimp Pad Thai: Your New Go-To Stir-Fry!

November 26, 2024
Mayank

Why Make Your Own Shrimp Pad Thai?

Let’s be honest—store-bought Pad Thai often misses that bright, punchy flavor and satisfying texture we crave. Thankfully, with just a handful of pantry staples, you can whip up a homemade version that’s fresh, nimble, and downright delicious.

Aromatic, Textured, and Dreamy

Imagine tender shrimp paired with perfectly chewy rice noodles, all coated in a tangy, slightly sweet sauce that’s bursting with flavor. The aroma alone will have you ready to dig in, and the balanced crunch of bean sprouts and peanuts keeps each bite exciting. It’s a true flavor fiesta—bright, savory, and utterly addictive.

Quick & Easy — No Wallet-Draining Trips

This recipe is all about simplicity—think quick sautés and pantry magic. In less than 30 minutes, you’ll have a restaurant-worthy dish that’s perfect for weeknights or when you’re craving something vibrant and satisfying. And hey, if you love Thai, why not try your hand at a quick Thai peanut sauce next?

So grab your wok or skillet, and let’s get cooking!

Shrimp Pad Thai

Shrimp Pad Thai is a stir-fried noodle dish featuring tender shrimp, chewy rice noodles, and a tangy, slightly sweet sauce. It includes crunchy bean sprouts and peanuts, resulting in a vibrant, textured final dish with a colorful appearance and a balanced combination of savory, tart, and nutty flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces rice noodles preferably flat, wide rice noodles
  • 1 pound large shrimp peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 2 tablespoons fish sauce
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon tamarind paste optional for tanginess
  • 1 tablespoon brown sugar
  • 2 cups bean sprouts
  • 0.5 cup peanuts chopped, for garnish
  • 2 green onions scallions sliced thinly, for garnish
  • 2 eggs eggs lightly beaten
  • Lime 1 for serving

Equipment

  • Wok or large skillet
  • Cooking spoon or wok spatula
  • Pot for boiling noodles
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Bring a large pot of water to a boil, add rice noodles, and cook according to package instructions until just tender. Drain and set aside.
  2. Heat the wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the wok and set aside.
    8 ounces rice noodles
  3. Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant and golden, about 30 seconds. Add the beaten eggs and scramble gently until just set, about 1-2 minutes.
    8 ounces rice noodles
  4. Return the cooked shrimp to the wok. Add the cooked rice noodles, fish sauce, soy sauce, tamarind paste (if using), and brown sugar. Stir-fry everything together for 2-3 minutes, until well combined and heated through. The noodles should be coated with a glossy sauce.
    8 ounces rice noodles
  5. Add the bean sprouts and cook for an additional 1 minute, until just tender but still crunchy. Remove from heat.
    8 ounces rice noodles
  6. Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, sliced green onions, and lime wedges. Serve immediately.
    8 ounces rice noodles

Notes

Adjust the sweetness and tanginess by modifying the amount of tamarind paste and sugar. For more authentic flavor, use fresh ingredients whenever possible.

And there you have it—your new favorite Shrimp Pad Thai you can whip up any night! For an extra hit of freshness, toss in some chopped cilantro or a squeeze of lime before serving. Don’t forget to share your culinary triumphs and ask any questions—happy cooking, friends!

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