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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
  

  • Rice noodles 8 ounces preferably flat wide: Provides Soft chewy noodle base
  • Large shrimp 1 pound peeled and deveined: Adds Juicy savory protein
  • Vegetable oil 2 tablespoons: Helps Stir-fry ingredients evenly
  • Garlic 3 cloves minced: Brings Bold aromatic flavor
  • Fish sauce 2 tablespoons: Adds Authentic salty umami depth
  • Tamari or soy sauce 1 tablespoon: Enhances Savory balance
  • Tamarind paste 1 tablespoon optional: Provides Tangy signature taste
  • Brown sugar 1 tablespoon: Balances Sweetness and acidity
  • Bean sprouts 2 cups: Adds Fresh crunch and texture
  • Peanuts 0.5 cup chopped: Creates Nutty garnish and bite
  • Green onions 2 sliced thinly: Adds Mild sharp freshness
  • Eggs 2 lightly beaten: Provides Soft scrambled richness
  • Lime 1 for serving: Brings Bright citrus finish

Equipment

  • Large wok or skillet
  • Mixing bowl
  • Tongs or spatula
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Soak the rice noodles in warm water until just pliable but still slightly firm, then drain and set aside.
  2. In a small bowl, whisk together fish sauce, soy sauce, tamarind paste, and brown sugar until the sugar dissolves.
  3. Heat vegetable oil in a wok or large skillet over high heat until shimmering.
  4. Add minced garlic and stir-fry briefly until fragrant but not browned.
  5. Add shrimp and cook quickly for 1–2 minutes until they turn pink and just opaque.
  6. Push the shrimp to one side of the wok and pour in the beaten eggs, scrambling gently until softly set.
  7. Add the drained noodles and prepared sauce mixture to the wok.
  8. Toss continuously over high heat until noodles are evenly coated and slightly caramelized.
  9. Add bean sprouts and stir-fry briefly until just wilted but still crisp.
  10. Remove from heat, garnish with chopped peanuts and green onions, and finish with fresh lime juice before serving.

Notes

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