Shrimp Pad Thai

Introduction

Shrimp Pad Thai is a classic Thai street food dish that has captured the hearts of food lovers around the world. It combines rice noodles, juicy shrimp, crunchy peanuts, scrambled eggs, bean sprouts, and fresh herbs, all tossed in a tangy-sweet-savory sauce made with tamarind, fish sauce, and lime. The balance of flavors—sweet, salty, tangy, and spicy—makes every bite exciting and satisfying.

This dish is not only bursting with authentic flavors, but it also comes together quickly, making it perfect for weeknight dinners or when you want to impress guests with something vibrant and delicious.

Why I Love This Recipe

I love this recipe because it’s the ultimate comfort food with a fresh and zesty twist. The shrimp add a light, delicate seafood flavor that pairs beautifully with the bold sauce and chewy rice noodles. Every bite has a mix of textures—crunchy peanuts, tender shrimp, soft noodles, and crisp vegetables.

It’s also versatile: I can adjust the spice level, add more veggies, or swap the protein depending on my mood. Plus, the bright squeeze of lime at the end gives it a refreshing finish that always makes me go back for seconds.

Why This Is a Must-Try Dish

Shrimp Pad Thai is a must-try dish because it delivers restaurant-quality flavor in under 30 minutes, all from the comfort of your kitchen. It’s one of those dishes that seems complicated but is surprisingly easy once you know the steps. It introduces you to authentic Thai flavors without being overwhelming, and it’s a great way to explore a cuisine that is loved worldwide.

The best part? It’s healthier and fresher than takeout, and you can customize it to your taste. Whether you’re a Pad Thai fan already or trying it for the first time, this recipe will win you over.

Prep and Cook Time

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Servings & Nutrition

• Servings: 4
• Calories per Serving: ~420 kcal

Cuisine & Course

• Cuisine: Thai
• Course: Main Course

Ingredients

For the Pad Thai Sauce:

• 3 tbsp tamarind paste (or 2 tbsp lime juice as substitute)
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp brown sugar (or palm sugar)
• 1 tbsp rice vinegar
• 1–2 tsp sriracha or chili paste (optional for spice)

For the Pad Thai:

• 8 oz (225 g) rice noodles
• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp vegetable oil (or peanut oil)
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 1 cup carrots (julienned)
• 3 green onions, sliced
• ¼ cup roasted peanuts, chopped
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Simple Cooking Directions

1. Soak rice noodles in warm water until tender, then drain.
2. Mix sauce ingredients in a bowl and set aside.
3. Heat oil in a wok or large skillet. Cook shrimp until pink, then set aside.
4. In the same pan, scramble eggs and push to one side.
5. Add garlic, noodles, and sauce. Toss to coat.
6. Add shrimp, bean sprouts, carrots, and green onions. Stir-fry for 2–3 minutes.
7. Serve hot, topped with peanuts, cilantro, and lime wedges.

Step-by-Step Method

1. Soak the noodles – Place rice noodles in a bowl of warm water for 8–10 minutes until softened, then drain.
2. Make the sauce – In a small bowl, whisk together tamarind paste, fish sauce, soy sauce, sugar, rice vinegar, and chili paste.
3. Cook the shrimp – Heat 1 tbsp oil in a wok over medium-high heat. Add shrimp and cook 2–3 minutes until pink. Remove and set aside.
4. Scramble eggs – Add another tbsp oil. Pour in beaten eggs and scramble until just set. Push to the side of the wok.
5. Build the stir-fry – Add garlic, softened noodles, and sauce. Toss well to coat the noodles evenly.
6. Combine ingredients – Add shrimp back in along with bean sprouts, carrots, and green onions. Stir-fry for 2–3 minutes.
7. Serve – Plate the Pad Thai and garnish with peanuts, cilantro, and lime wedges.

How to Serve

• Serve hot, with lime wedges on the side for squeezing over.
• Pair with Thai iced tea or a light cucumber salad for a refreshing meal.
• Top with extra chili flakes or chili oil for spice lovers.

Additional Recipe Tips

• Don’t overcook the rice noodles—they’ll finish cooking in the wok.
• Adjust sauce sweetness, tanginess, and spice to your liking.
• Use a wok for authentic stir-frying, but a large skillet works too.

Variations

• Chicken Pad Thai: Replace shrimp with chicken breast or thighs.
• Vegetarian Pad Thai: Use tofu and skip the fish sauce (sub with soy sauce).
• Extra Spicy Pad Thai: Add more chili paste or Thai bird’s eye chili.
• Seafood Mix: Add scallops, squid, or a combination of seafood.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Not recommended, as noodles become mushy when thawed.

Special Equipment Needed

• Wok or large skillet
• Mixing bowls
• Tongs or spatula

FAQ

Q1: Can I use regular pasta instead of rice noodles?
Rice noodles are traditional, but linguine or spaghetti can work in a pinch.

Q2: What can I use if I don’t have tamarind paste?
Lime juice mixed with a little brown sugar is a good substitute.

Q3: Can I make this less salty?
Yes—use low-sodium soy sauce and reduce the fish sauce slightly.

Conclusion

Shrimp Pad Thai is a vibrant, flavorful dish that’s quick to prepare yet tastes like it came from your favorite Thai restaurant. With its balance of sweet, tangy, savory, and spicy flavors, it’s a dish that never fails to impress. Perfect for weeknight dinners or special occasions, this recipe is one you’ll come back to again and again.