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.
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 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.
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!
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.
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.