Shrimp Pad Thai is a deliciously tangy and savory Thai dish that’s perfect for anyone who loves bold, vibrant flavors. Made with tender shrimp, rice noodles, crunchy peanuts, and fresh vegetables, all coated in a sweet and salty tamarind-based sauce, it’s a crowd-pleaser that’s easy to prepare and full of complex flavors. Whether you’re craving takeout or looking to make something special at home, this dish is sure to satisfy your taste buds.
The base of Shrimp Pad Thai is rice noodles, which are stir-fried with shrimp, eggs, bean sprouts, and green onions. The shrimp adds a delicate, sweet flavor that pairs beautifully with the chewy texture of the noodles. As the ingredients come together in the pan, they soak up the delicious sauce made from tamarind paste, fish sauce, sugar, and lime juice, creating a balance of sweet, salty, and tangy notes.
What sets Pad Thai apart is the toppings. Crushed peanuts are sprinkled over the dish, giving it a delightful crunch and enhancing the nutty flavors. A wedge of lime is often served alongside to add a burst of citrusy freshness, while fresh cilantro or Thai basil can be added for an extra layer of brightness. For those who like heat, a sprinkle of red pepper flakes or sliced chili peppers can be added to give the dish a spicy kick.
The beauty of Shrimp Pad Thai is how customizable it is. You can easily swap shrimp for chicken, tofu, or even beef to suit your preferences. If you want extra veggies, throw in some bell peppers, carrots, or cabbage for added color and crunch. The dish can be adjusted to suit your desired level of sweetness, saltiness, or spice, ensuring a personalized Pad Thai experience.
Quick to make and bursting with flavor, Shrimp Pad Thai is the perfect weeknight dinner or a fun dish to serve at a gathering. With its irresistible combination of shrimp, noodles, sauce, and toppings, it’s a meal that will keep you coming back for more.
Ingredients
- 100 grams rice noodles soaked in warm water for 30 minutes
- 200 grams shrimp peeled and deveined
- 2 tablespoons vegetable oil
- 1 egg lightly beaten
- 50 grams bean sprouts
- 1 cup chopped vegetables carrot, bell pepper, and green onion
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1/4 cup peanuts for garnish, chopped
- 1 lime cut into wedges for serving
Instructions
- Soak the rice noodles in warm water for 30 minutes, then drain and set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the shrimp and cook until pink, about 2-3 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Pour in the beaten egg and scramble until cooked through. Push the egg to one side of the skillet.
- Add the soaked noodles, bean sprouts, and chopped vegetables to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender.
- In a small bowl, combine the fish sauce, tamarind paste, and brown sugar. Pour this sauce over the noodles and vegetables, stirring well to coat.
- Return the cooked shrimp to the skillet and toss everything together until well combined and heated through.
- Serve the Pad Thai hot, garnished with chopped peanuts and lime wedges on the side.
Nutrition
This is too complicated for me. I just want something quick and easy.
I’m skeptical about the 1/4 cup peanuts—mine felt like too much, but that’s probably my taste. Everything else was easy and the instructions were clear.
Tried it but forgot the egg. Still tasted fine but I think it would have been better!
Too much fish sauce for my taste. It overpowered the dish. I will reduce the amount next time. Overall, not bad but I expected more.
I don’t know how to make this. It looks hard. 👀
So easy and quick! Love the flavors! 10/10 would recommend!
Easy recipe! Made this for dinner and my family loved it. Will make again!
I followed it pretty closely but added a pinch of chili flakes. Turned out saucy and flavorful. Would make again.
I swear I followed this recipe, but my noodles turned out mushy. What did I do wrong?
Did you soak the noodles long enough? If they sit too long, they get mushy. Try cooking them less next time!
Mushy noodles? Maybe ya didn’t drain them enough after soaking. I always accidentally leave water in the pot!
Pad Thai? More like sad Thai. I think I’m gonna stick to takeout.
Yummmm! Just made this for dinner and I can’t stop eating! 🤤
Is it really that quick to make? I usually mess up with stir-frying. I need all da help!
What if we skip the tamarind? I don’t have that in my kitchen.
Pretty solid recipe. My noodles clumped a bit after soaking (maybe I didn’t drain well enough), but once I tossed longer it worked out. Next time I’ll stir more and keep the heat a bit higher.
The recipe is missing something… like I expected more heat? I added sriracha and it was perfect. Also I used vermicelli and it came out a bit softer than expected.
This recipe is amazing! I never thought I could make Pad Thai at home. The shrimp were cooked perfectly. Definitely a keeper!
Loved it! The sauce balance of fish sauce + tamarind + brown sugar is perfect, and the lime makes it pop. I used medium shrimp and it still came out great.
Easy to make, but my noodles were mushy. I think I over-soaked them. 😕
Wow, this was amazing! The shrimp were perfectly cooked and the flavors were spot on. Definitely a keeper!
Absolutely love this recipe! So easy to make and tastes authentic. My family devoured it!
Made this tonight and it actually tastes like takeout—sweet, tangy, and the lime at the end really pops. I used a bit more lime juice than suggested and it was perfect.
Honestly, I don’t think this is real Pad Thai. Missing some ingredients, I guess.
I’m not so sure about the tamarind paste, I can’t find it anywhere. Can’t I just use soy sauce?
Looks good, but I don’t think this is real Pad Thai. Where’s the tofu? Real Pad Thai must have tofu! Just saying.
Not gonna lie—this tastes closer to a homemade stir-fry than restaurant Pad Thai. But it’s a good weeknight option and the shrimp cooks fast, which I appreciate.
Simple and tasty. I think I didn’t soak noodles long enough tho.
Thanks for the recipe! I was skeptical at first, but it really hit the spot. Yum!
Not bad, but I agree with the tofu person. Shrimp ain’t it for me. 3 stars for effort.
This recipe is amazing! I’ve never made pad thai before and it turned out great. Thanks for sharing!
Meh. I’ve had better Pad Thai at the restaurant. Sad face.
Shrimp Pad Thai? More like Shrimp Meh Thai. I don’t get the hype around this dish. 🙄
I don’t understand the hype. It was okay, but too sweet for my taste.
Looks easy but I still burned the egg, lol. Can’t trust my wok skills I guess.
Yum! But I used chicken instead of shrimp. Still turned out pretty good.
Mine was a little too sweet, not gonna lie. I think my tamarind paste was stronger/flavorful so I might adjust the sugar. Still tasty though.
I’ve tried this recipe and it was super easy! The flavors are spot on. Definitely gonna make it again.
My family loved it! I used extra veggies and now they want it every week!
Scrambled egg part was easy. Kids ate it 😅
I messed up step 4 and my veggies weren’t tender enough, and the noodles stuck a bit in the pan. I might need higher heat. Any tips for preventing sticking?
Not bad, but pad thai needs more depth for me. I added extra fish sauce and a pinch of chili flakes and it instantly tasted more “restaurant-y.”
I didn’t have tamarind paste, so I used barbecue sauce instead. It turned out kinda weird. Oops!
I used shrimp that were slightly frozen and it still worked! Stir-frying fast helps. Peanuts on top = the move.
Shrimp Pad Thai? More like Shrimp Pad YAY! So good!
Not bad, but I found it a little too sour. Next time I’ll reduce tamarind or add more sugar to balance.
I agree. 2 tbsp tamarind paste feels like a lot for my palate too. Next time try adding it gradually while tasting the sauce in the pan.
Totally makes sense—tamarind can be *very* strong. I usually start with a little less (like 1 tbsp) and add sugar to taste. Your adjustment plan sounds perfect.
Tried this and it was so yummy! Better than takeout!
Really? Better than takeout? I dunno, takeout is kinda hard to beat. Maybe I’ll try it, but got my doubts.
I totally agree! This recipe is way better than any takeout I’ve had. I love making it at home!
This was the best Shrimp Pad Thai I’ve ever made! The flavors were amazing!
I don’t think tamarind is necessary. Just use soy sauce instead.
I burnt the shrimp. Can I try frozen shrimp for next time?
Why is shrimp so expensive now? This recipe is good but I might try chicken next time. 🐔
I dunno about chicken, shrimp gives it that special flavor. But I guess chicken could work. 🤷♂️
Shrimp prices are wild these days! But chicken is a great alternative too! 🐔
Absolutely delicious! My family loved it. Definitely making it again!
I like peanuts but can I leave them out? Allergic to nuts. Is that a big deal?
Leaving out the peanuts is fine, but it won’t be the same, y’know? Just don’t forget to adjust the sauce a bit!
You can totally leave out the peanuts! Just make sure the rest of the flavors are balanced. It’s still gonna be yummy without them. 😋
I don’t know, I used chicken instead of shrimp, and it just wasn’t the same.
Using chicken is a totally different vibe! Maybe try it with shrimp next time for the real experience.
Too salty for my taste! I would recommend cutting back on the fish sauce.
I think the fish sauce just adds flavor! But I guess everyone has different tastes. 🤷♂️
Made this for my family and they loved it! Next time, I’ll add more veggies. 👍
That’s awesome! I love adding more veggies too, it makes it even better. 🥦🥕
Too many ingredients for me. Took forever to cook. I’ll stick to takeout!
I think my tamarind was too strong because it came out super sour. Also I forgot the peanuts until the end—kinda ruined the vibe, lol.
Made this tonight—so tasty! The tamarind + brown sugar combo is perfect, and the shrimp cooks up just right in a couple minutes.
Honestly, not what I was expecting. The tamarind gave it a weird taste. Maybe I messed it up?
I think tamarind can be really strong sometimes! Maybe next time try using less? I love Pad Thai though, it’s so versatile!
Delicious! 🦐❤️ A bit less sugar next time, but overall, yum!
Shrimp Pad Thai? More like Shrimp NO WAY! Not my cup of tea. I prefer chicken.
Wow, easy and actually similar to what I remember! I swapped in some garlic and it was even better. Served it with lime wedges and peanuts—perfect.
Nice! Lime wedges + peanuts is such a legit combo. I’m glad it matched your memory too.
Pretty solid. I was skeptical about 30 minutes soaking time, but it worked—no mushy noodles. Next time I’ll add a bit more bean sprouts for crunch.
Life changing recipe! Will be making this every week!
Life changing? Really? It’s just shrimp and noodles. How can it be life changing? 🤔
I tried this recipe and I have to say, it was pretty good! But mine came out a bit sticky. Maybe too much sauce?
Shrimp was cooked perfectly! I added some chili flakes for extra spice.
I tried it but the shrimp overcooked. Maybe a recipe for dummies would help? 😅
Sorry but I don’t trust “warm water” soaking—mine turned mushy. Maybe my noodles were different, but still. Would try again with boiling water next time.
Shrimp cooked too fast for me (mine turned rubbery). Also I didn’t have tamarind paste and used something else, so maybe that’s why the flavor felt off. Still edible.
Not bad, but 1 cup of veggies feels like a lot for 100g noodles? I ended up with more stir-fry than noodles. Flavor was good though.
Yum! I love shrimp and this was a hit with my family. Easy to follow instructions. Will definitely make again! 😍
It was ok, but I think it needed more flavor. Maybe more fish sauce next time.
I totally agree! I added more fish sauce and it was bomb! You gotta try it next time.
More flavor? Seriously? You got all that sauce and still want more? Maybe you should try other recipes instead.
Shrimp is gross. Who eats that? I’m sticking to my chicken stir-fry.
Pretty solid. I had to add a splash of water because the noodles felt a little dry after the sauce. Flavor was still legit though, and the veggies stayed crisp-ish.
So good!! Make sure to add extra lime—it really pops the flavors!
Yum!
Shrimps are bad for waters! Shouldn’t eat them!! What about vegetables pad Thai?
I followed it pretty closely, but I think my noodles were a little too soft. Still delicious though—next time I’ll drain earlier and keep an eye on the stir-fry.
Nice! Soft noodles is usually just a timing/soak/drain thing—your instincts for draining earlier are spot on. I’ve found rinsing with cool water right after draining helps too. Glad it was still delicious!
Pad Thai without the noodles getting chewy is my nightmare 😅 I usually pull mine off the heat earlier and let the sauce finish them. Next time, try reducing stir-fry time by like 1 minute.
Super simple and quick! Didn’t realize I could make this at home! Thanks!
I’m so glad you found it easy! Pad Thai at home is the best! 🍤
3/5… shrimp overcooked, egg part was weird, but okay. Not bad for my first try.
I don’t know why people rave about Pad Thai so much. This was just okay.
I totally get what you mean! I think Pad Thai’s just overrated. Too much hype for something kinda bland.
I’m skeptical about how 1 egg is enough for Pad Thai, but hey—mine still tasted legit. Probably depends on the pan and heat.
1 egg feels low, but I’m glad you got a legit taste. I think it’s more about the technique—hot pan + quick toss makes it work.
Actually 1 egg can be enough if you’re not trying to make it super eggy. I usually scramble thin and then mix fast so it coats the noodles.
meh… good effort but I’m not feeling the tamarind. Tastes weird to me. Also my shrimp were overcooked (2-3 min was not enough? or maybe too much?).
My first time cooking Pad Thai and it was a hit! Kids loved it too.
That’s awesome! Pad Thai is such a fun dish to make. Well done! 🎉
Really? Kids liked shrimp? I thought they didn’t eat seafood! Maybe mine are just picky. 🤔
This recipe is legit! Made it 3 times last week for my fam.
Really? I don’t think your fam knows what legit means. It’s just noodles and shrimp, right? 🤨
That’s awesome! I can’t believe how good it is. I tried it with tofu instead of shrimp and it was great too! 😋
Rice noodles soaked in warm water for 30 mins? That part felt too simple… but it worked. Crazy lol.
Can you use frozen shrimp? I got no fresh ones!
Yes, frozen shrimp works fine! Just thaw them first. 😉
The instructions are clear, but my noodles got a bit clumpy even after soaking 30 minutes. Maybe I soaked too warm?
Doesn’t taste like the ones at the restaurants. Can’t put my finger on it…
This is the best Pad Thai I have ever made! So simple and delicious. Thanks for sharing!
Y’all, why you gotta use shrimp? Tofu is way better and still tasty! Just sayin’.
I get what you’re saying, but shrimp adds a unique flavor to the dish! Tofu just doesn’t compare for me.
Kinda simple. Next time, I will add some chili for spice. Also, I didn’t know what tamarind paste was so I skipped it.
You should definitely try it with chili next time! It really amps up the flavors. And tamarind paste is kinda essential for that authentic taste in Pad Thai, but I get it if you couldn’t find it.
Made this tonight—so good! The tamarind + fish sauce combo really hits that classic Pad Thai flavor. I used frozen shrimp and it still worked great. Will make again.
Yesss! That tamarind + fish sauce combo is the whole reason I love pad thai. Glad the frozen shrimp worked out too—makes it so much easier.
Nice! I always worry frozen seafood will get rubbery, but 2–3 minutes sounds about right. Did you thaw the shrimp first or cook straight from frozen?
Pad Thai is supposed to be spicy, where’s the heat?!
I agree! I didn’t taste any spice in my Pad Thai either. Maybe add some chili flakes next time?
Absolutely loved this recipe! The flavors were spot on. Will make again!
I’m so glad you enjoyed it! Pad Thai is my go-to comfort food. What did you pair it with?
Not bad, but my egg stuck to the pan. Next time I’ll wait for the oil to get hotter and scramble more aggressively. Sauce coated nicely.
Pretty solid recipe. My only tweak was using tamarind concentrate (couldn’t find paste) and it was still tasty. Took a little longer to get the noodles right but worth it.
Made this tonight and it was soooo good. The tamarind + fish sauce combo really does the magic—loved the balance of sweet and tangy. I used extra lime and it made it pop!
This tastes like takeout! Honestly I didn’t even measure the sauce exactly and it was still balanced (sweet/sour/salty). Great weeknight meal.
I tried it, but my noodles turned out mushy. I think I soaked them too long. Can someone help me? Maybe next time I’ll try soaking for less time.
I think 30 minutes soaking is too long for my noodles. Mine got kinda mushy, so I reduced to like 15 mins. Once I fixed that, it was way better.
I skipped the fish sauce because I’m allergic to seafood. It was still good!