Skip the takeout and make a fresh, flavorful Shrimp Pad Thai packed with noodles, shrimp, and irresistible sweet-and-savory flavor right at home!
This Shrimp Pad Thai is a flavorful Thai noodle dish made with tender rice noodles, juicy shrimp, and a savory-sweet sauce with just the right amount of tang. Tossed together with classic ingredients and finished with crunchy peanuts and fresh lime, every bite has a delicious balance of textures and bold flavor. It’s a satisfying, restaurant-style meal that comes together beautifully for an easy weeknight dinner or a fun homemade takeout night.
I love Pad Thai because it is such a classic Thai dish that everyone loves. For more classic Thai recipes you can make at home you have to check out my Thai Fried Rice, Beef Pad See Ew, and Thai Cashew Chicken.
Table of Contents
Why You Will Love This Shrimp Pad Thai
- This recipe uses the classic ingredients for the Pad Thai sauce including tamarind paste, and palm sugar. These can easily be substituted but the traditional ingredients make all the difference!
- There is more protein in this dish than other Pad Thai recipes, because we use one pound of fresh shrimp making it a hearty overall meal.
- Soaking the noodles instead of boiling them helps them keep their shape better to allow for a more enjoyable experience.
Recipe Ingredients
Peanuts – For an added crunch and texture on top of the dish when serving.
Garlic Chives – The more traditional chive that is used in Asian cooking and adds more garlic flavor to the dish.
Rice Noodles – The classic base to this Pad Thai recipe that holds all the flavors together.
For a full list of ingredients and amounts see the recipe card below.
Variations
Garlic Chives – You can substitute green onions if you are unable to find garlic chives.
Palm Sugar – If you cannot find palm sugar you can substitute coconut sugar or even brown sugar if needed.
How to Make Shrimp Pad Thai
Step #1: Soak your noodles for 1 hour in room temperature water and then drain.
Step #2: While the noodles soak, make the Pad Thai sauce. In a small saucepan, combine the palm sugar, water, tamarind paste, and fish sauce over medium-low heat. Cook for 2–3 minutes, whisking frequently, until the palm sugar has dissolved. Remove from the heat and set aside.
Step #3: Add 1 tablespoon of vegetable oil to the wok over medium-high heat. Once hot add the shrimp and cook until opaque. Remove and set aside.
Step #4: Next add another tablespoon of vegetable oil to the wok then stir-fry garlic, shallots, tofu, preserved radish, and dried shrimp for 2-3 minutes until fragrant.
Step #5: Then, add noodles and sauce to the wok and toss constantly until the noodles absorb most of the sauce and become tender.
Step #6: Push the noodles to one side. Add the eggs to the empty side of the wok and scramble until just set before tossing everything together.
Step #7: Return the shrimp to the pan. If desired, add ¼ teaspoon Thai chili flakes for a mild heat (or more to taste), then add the bean sprouts, garlic chives, and half of the peanuts. Toss everything together until the bean sprouts are just wilted.
Step #8: Taste and add more fish sauce, tamarind, palm sugar, or chili flakes if desired. Then serve with lime, peanuts, and chili flakes.
FAQs
Yes you can use any protein you prefer. Others I would recommend would be chicken, beef or even use additional tofu for a vegetarian option.
Some of my favorite recipes to serve with this Pad Thai is my Fresh Thai Spring Rolls with Peanut Sauce, and Thai Cucumber Salad.
Storage Information
You can store any leftovers of this Shrimp Pad Thai recipe in an airtight container in your fridge for 3-4 days. To reheat you can do so on the stovetop over medium heat with a splash of water or in your microwave until everything has warmed through.
For longer storage you can freeze this Pad Thai for 1 month but note the noodles may become softer after thawing. Be sure to thaw overnight in the fridge before reheating.
More Recipes To Love
Shrimp Pad Thai Recipe
RECOMMENDED PRODUCTS
Ingredients
Pad Thai Sauce
- 6 Tbsp palm sugar - finely chopped or grated. You can substitute coconut sugar.
- 6 Tbsp water
- 7-8 Tbsp Thai tamarind paste - start with 7 tbsp and adjust
- 4 Tbsp fish sauce - optional 1 extra tbsp at the end if needed for taste
Pad Thai
- 8 oz dry rice stick noodles - about 3 mm wide
- 3 Tbsp dried shrimp - medium sized, roughly chopped (optional, but traditional)
- 6 cloves garlic - minced
- ½ cup shallots - finely diced
- 6 oz firm or pressed tofu - diced
- 6 Tbsp sweet preserved daikon radish - finely chopped
- Thai Chili flakes - to taste
- 2 Tbsp vegetable oil - more if needed
- 1 lb medium shrimp - raw, peeled, deveined, with the tail off
- 4 large eggs
- 5 cups fresh bean sprouts
- 14-20 garlic chives - cut into 2-inch pieces
- ½ cup roasted peanuts - chopped
- 2 limes - cut into wedges
Instructions
- Soak your noodles for 1 hour in room temperature water and then drain.
- While the noodles soak, make the Pad Thai sauce. In a small saucepan, combine the palm sugar, water, tamarind paste, and fish sauce over medium-low heat. Cook for 2–3 minutes, whisking frequently, until the palm sugar has dissolved. Remove from the heat and set aside.
- Add 1 tablespoon of vegetable oil to the wok over medium-high heat. Once hot add the shrimp and cook until opaque. Remove and set aside.
- Next add another tablespoon of vegetable oil to the wok then stir-fry garlic, shallots, tofu, preserved radish, and dried shrimp for 2-3 minutes until fragrant.
- Then, add noodles and sauce to the wok and toss constantly until the noodles absorb most of the sauce and become tender.
- Push the noodles to one side. Add the eggs to the empty side of the wok and scramble until just set before tossing everything together.
- Return the shrimp to the wok. If desired, add ¼ teaspoon Thai chili flakes for a mild heat (or more to taste), then add the bean sprouts, garlic chives, and half of the peanuts. Toss everything together until the bean sprouts are just wilted.
- Taste and add more fish sauce, tamarind, palm sugar, or chili flakes if desired. Then serve with lime, peanuts, and chili flakes.
NOTES
Nutrition
