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A plate of shrimp Pad Thai topped with chopped green onions and crushed peanuts, served with lime wedges and fresh cilantro.

shrimp Pad Thai

A quick and authentic Shrimp Pad Thai that brings the sweet, tangy, and nutty flavors of Bangkok street food to your kitchen. Ready in just 20 minutes, this easy noodle dish combines tender shrimp, chewy rice noodles, and a perfectly balanced homemade sauce.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: Asian, Thai
Keyword: Easy shrimp Pad Thai recipe, Shrimp pad thai ingredients, Shrimp pad Thai near me, Shrimp pad thai recipe, Shrimp pad Thai recipe authentic, Shrimp Pad Thai sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Noodle Soak Time: 30 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 520kcal
Cost: $18

Equipment

  • 1 Large wok or skillet (For stir-frying all ingredients)
  • 1 Wooden spatula (Helps toss noodles gently)
  • 1 Large bowl (For soaking rice noodles)
  • 1 Small bowl (For mixing Pad Thai sauce)
  • 1 Sharp knife (For prepping vegetables)
  • 1 Measuring spoons (For accurate sauce balance)

Ingredients

Noodle Base:

  • 8 oz rice noodles - flat medium width
  • 1 lb large shrimp - peeled and deveined
  • 3 cloves garlic - minced
  • 2 shallots - thinly sliced
  • 2 eggs - lightly beaten
  • 2 cups bean sprouts - plus extra for serving
  • 3 green onions - cut into 2-inch pieces

Pad Thai Sauce:

  • 3 tablespoon tamarind paste - provides tangy flavor
  • 3 tablespoon fish sauce - salty umami base
  • 2 tablespoon brown sugar - for sweetness
  • 1 tablespoon soy sauce - balances saltiness
  • 1 teaspoon chili flakes - adjust for heat
  • 1 tablespoon ketchup - optional adds sweetness & color – secret tip!

Toppings:

  • ½ cup crushed peanuts - for crunch
  • to taste chili flakes - optional extra heat
  • 4 lime wedges - for squeezing over noodles
  • handful fresh cilantro - chopped
  • extra bean sprouts - for garnish

Instructions

  • Soak rice noodles in room temperature water for 30 minutes until pliable but still firm. While they soak, prep shrimp, vegetables, and sauce ingredients.
    Rice noodles boiling in a pan of hot water, softening into loose, white strands.
  • In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, chili flakes, and optional ketchup until sugar dissolves. Set aside.
  • Heat wok over high heat, add 1 tablespoon oil, and sear shrimp for 1–2 minutes until pink. Remove and set aside.
    A top-down display of Pad Thai ingredients, including cooked shrimp, boiled eggs, bean sprouts, chopped herbs, chili flakes, peanuts, sauces, and fresh greens arranged in wooden and ceramic bowls.
  • Add garlic and shallots to the wok; sauté 30 seconds. Add drained noodles and sauce. Toss gently for 3–4 minutes until noodles absorb the sauce. Add eggs, scramble, and combine.
    A wok filled with stir-fried rice noodles, topped with crispy shallots and chopped green onions, with a wooden spatula resting on the side.
  • Return shrimp to the wok with bean sprouts and green onions. Toss briefly, then serve topped with crushed peanuts, lime wedges, and cilantro.
    A plate of shrimp Pad Thai topped with chopped green onions and crushed peanuts, served with lime wedges and fresh cilantro.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 520kcal (26%) | Carbohydrates: 58g (19%) | Protein: 32g (64%) | Fat: 18g (28%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 175mg (58%) | Sodium: 980mg (43%) | Potassium: 420mg (12%) | Fiber: 3g (13%) | Sugar: 10g (11%) | Vitamin A: 400IU (8%) | Vitamin C: 14mg (17%) | Calcium: 120mg (12%) | Iron: 2.1mg (12%)
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