Pad Thai is Thailand’s most famous street food—a stir-fried noodle dish that perfectly balances sweet, sour, salty, and savory flavors. This Shrimp Pad Thai recipe captures all that magic in your own kitchen.
Tender rice noodles are tossed with juicy shrimp, scrambled eggs, crisp bean sprouts, and crunchy peanuts, all coated in a tangy tamarind-based sauce. The key to great Pad Thai is having all your ingredients prepped and ready before you start cooking—the stir-fry itself comes together in minutes.
With a few authentic ingredients and simple techniques, you can create a dish that rivals any Thai restaurant. Serve with a squeeze of fresh lime and a sprinkle of crushed peanuts for the perfect finish.
Ingredients
For the Pad Thai Sauce:
- 3 tablespoons tamarind paste (or 2 tbsp tamarind concentrate + 1 tbsp water)
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon rice vinegar (optional, for extra tang)
- 1 teaspoon paprika or Thai chili powder (for color and heat)
For the Pad Thai:
- 8 oz (225g) dried flat rice noodles (about ¼-inch wide)
- 2 tablespoons vegetable oil or peanut oil
- 2 shallots, thinly sliced
- 2 cloves garlic, minced
- ½ lb (225g) large shrimp, peeled and deveined
- 2 large eggs
- 2 cups (150g) bean sprouts, divided
- ½ cup (60g) crushed roasted peanuts, divided
- 3 green onions, cut into 1-inch pieces
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
- Red pepper flakes or Thai chili powder (optional)
Instructions
1. Prepare the Noodles: Soak the rice noodles in warm water for 20 to 30 minutes until pliable but still firm. Drain and set aside. (Do not overcook—they will finish cooking in the wok.)
2. Make the Sauce: In a small bowl, whisk together the tamarind paste, fish sauce, sugar, rice vinegar (if using), and paprika. Set aside.
3. Stir-Fry the Pad Thai: Heat a large wok or skillet over high heat. Add the oil and swirl to coat. Add the shallots and garlic, stir-frying for 30 seconds until fragrant.
Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Push the shrimp to one side of the wok. Crack the eggs into the empty side and scramble until just set, about 30 seconds.
4. Add Noodles and Sauce: Add the soaked noodles to the wok. Pour the sauce over the noodles. Toss everything together using tongs or two spatulas, stirring continuously for 2 to 3 minutes until the noodles are tender and evenly coated with the sauce.
5. Add Vegetables and Peanuts: Add half of the bean sprouts (about 1 cup), half of the crushed peanuts (about ¼ cup), and the green onions. Toss for another 1 to 2 minutes until the bean sprouts are slightly wilted but still crisp.
6. Serve: Transfer the Pad Thai to a serving platter or individual bowls. Top with the remaining bean sprouts, crushed peanuts, and fresh cilantro. Serve immediately with lime wedges and red pepper flakes on the side.
This Shrimp Pad Thai delivers the vibrant, complex flavors of Thailand—a perfect balance of sweet, sour, salty, and nutty in every bite.
