There’s nothing quite like a plate of Pad Thai with Shrimp—it’s sweet, tangy, and packed with bold flavors that make you feel like you’re sitting at a bustling street food stall in Thailand. This recipe is one of my go-to dishes because it’s fast, customizable, and always satisfying. Whether you’re new to Thai cooking or just looking for a reliable weeknight meal, this Pad Thai comes together in under 30 minutes with ingredients you can find at most grocery stores. Let’s dive in!
Why You Will Love This Recipe
Pad Thai with Shrimp is a perfect balance of flavors and textures: chewy rice noodles, juicy shrimp, crunchy peanuts, and fresh herbs all coated in a savory-sweet sauce. It’s a one-pan wonder that’s easy to adapt to your taste—swap in chicken, tofu, or extra veggies if you like! Plus, once you master the simple sauce, you’ll want to put it on everything.
Ingredients:
- 8 oz rice noodles (flat, 1⁄8-inch wide)
- 12 large shrimp, peeled and deveined
- 3 tbsp Pad Thai sauce (or substitute with 2 tbsp tamarind paste + 1 tbsp fish sauce + 1 tbsp brown sugar)
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1⁄2 cup firm tofu, diced (optional)
- 2 garlic cloves, minced
- 3 tbsp vegetable oil
- 1⁄2 cup garlic chives or green onions, chopped
- 1⁄4 cup crushed roasted peanuts
- 1 lime, cut into wedges
Ingredient Prep Guide
Rice noodles: Soak them in warm water for 8–10 minutes until flexible but still firm. They’ll soften further when cooked. Avoid over-soaking, or they’ll turn mushy.
Shrimp: Pat them dry to ensure they sear nicely. If frozen, thaw overnight in the fridge.
Tofu: Press it between paper towels for 10 minutes to remove excess moisture, then pan-fry for extra crispiness.
Pad Thai sauce: Whisk tamarind paste, fish sauce, and brown sugar until smooth. Taste and adjust for a balance of tangy, salty, and sweet.
Equipment & Tools
- Large wok or skillet
- Mixing bowls
- Wooden spoon or spatula
- Sharp knife and cutting board
- Colander (for noodles)
Step-by-Step Instructions
Start by soaking the rice noodles in warm water. While they soak, heat 1 tbsp oil in your wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove them and set aside.
Add the remaining oil to the wok, then toss in the garlic and tofu (if using). Stir-fry for 1 minute until fragrant. Push everything to one side, pour the beaten eggs into the empty space, and scramble them until barely set.
Drain the noodles and add them to the wok, along with the Pad Thai sauce. Use tongs to gently toss everything together for 2–3 minutes, coating the noodles evenly. Add the shrimp, bean sprouts, and half the garlic chives, tossing until heated through.
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 2–3 people
⚙️ Equipment: Wok, mixing bowls, knife, cutting board
Serving Suggestions
Serve Pad Thai hot, topped with crushed peanuts, fresh lime wedges, and a handful of garlic chives. Pair with a crisp Asian slaw or spring rolls for a full meal. For a casual dinner, pack leftovers into bento boxes—they’re great cold, too!
Pro Tips
High heat is key: Pad Thai cooks fast, so keep your burner on medium-high to prevent soggy noodles. If your wok isn’t sizzling, the noodles may steam instead of fry.
Prep everything in advance: Once you start cooking, everything moves quickly. Chop veggies, mix the sauce, and line up ingredients next to the stove for seamless assembly.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, sprinkle 1 tsp water over the noodles and microwave in 30-second intervals, fluffing with a fork between heats. For stovetop reheating, toss in a hot skillet with a splash of water or oil.
Troubleshooting
Noodles are sticky: Rinse soaked noodles under cold water and toss with 1 tsp oil before cooking.
Sauce tastes bland: Add an extra 1 tsp fish sauce or a pinch of sugar to balance.
Shrimp turned rubbery: Overcooking is the culprit! Shrimp cook in just 2–3 minutes—remove them as soon as they curl and turn pink.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw them overnight in the fridge, then pat dry to remove excess moisture before cooking.
What if I can’t find tamarind paste?
Substitute with equal parts lime juice and brown sugar, but keep in mind the flavor will be slightly brighter and less complex.
How do I make this vegetarian?
Skip the shrimp, swap fish sauce for soy sauce, and add extra tofu or veggies like bell peppers and carrots.
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Pad Thai with Shrimp
Ingredients
- 8 oz rice noodles flat, 1/8-inch wide
- 12 large shrimp peeled and deveined
- 3 tbsp Pad Thai sauce or substitute with 2 tbsp tamarind paste + 1 tbsp fish sauce + 1 tbsp brown sugar
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 1/2 cup firm tofu diced (optional)
- 2 garlic cloves minced
- 3 tbsp vegetable oil
- 1/2 cup garlic chives or green onions chopped
- 1/4 cup crushed roasted peanuts
- 1 lime cut into wedges
Instructions
- Start by soaking the rice noodles in warm water. While they soak, heat 1 tbsp oil in your wok over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and just cooked through. Remove them and set aside.
- Add the remaining oil to the wok, then toss in the garlic and tofu (if using). Stir-fry for 1 minute until fragrant. Push everything to one side, pour the beaten eggs into the empty space, and scramble them until barely set.
- Drain the noodles and add them to the wok, along with the Pad Thai sauce. Use tongs to gently toss everything together for 2–3 minutes, coating the noodles evenly. Add the shrimp, bean sprouts, and half the garlic chives, tossing until heated through.
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