This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.
Hello friends! Melanie here again from Garnish & Glaze. Today I’m sharing a favorite restaurant dish with you– Pad Thai. I love going out to eat but if I can make the same meal just as well and for a fraction of the price, I’m game! This Shrimp Pad Thai is just that kind of meal. Plus, it’s so easy to make and comes together quickly.
I love Asian food! It’s full of veggies, lots of textures, color, and flavors, and is pretty easy to make. I especially love Thai food because it’s almost always garnished with my favorite herb– cilantro. There was a time when I had an aversion to it but now I can’t get enough of this delicious herb that adds so much freshness. Plus, everything looks better with a pretty green garnish.
How to Make Shrimp Pad Thai:
The first step is to get your noodles soaking. You can find Thai Rice Noodles in the international aisle of your local grocery store. I’ve really enjoyed A Taste of Thai brand.
Then, mix together all the sauce ingredients so it’s ready to go for when you mix everything together at the end. If you like things hot and spicy, add in a teaspoon or two more sriracha sauce.
Next you’ll cook up the shrimp. I recommend buying shrimp that has already been deveined and if possible, also peeled. It’s totally worth the extra money. For easier eating, I recommend also removing the shrimp tails when you peel off the shells. I only left on the tails for looks.
I love the taste of shrimp but the fact that it cooks so fast makes it even better. Once it’s no longer grey and turns pink, remove it from the pan and scramble the eggs and then set them aside too. The last things to cook are all the veggies. Some recipes don’t have you cook the bean sprouts but I really enjoy them cooked and since I’m pregnant, they have the potential to have bacteria that can’t be washed off so they should be cooked just in case.
After sauteing all the veggies, add everything back to the pan– shrimp, eggs, noodles, and the sauce. Cook it together for 1-2 minutes until everything is warm and coated in the yummy sauce.
Dish up the Pad Thai and garnish with cilantro and chopped dry roasted peanuts. The cilantro adds a delicious fresh taste and the dry roasted peanuts add the perfect amount of saltiness in contrast to the sweet sauce and have a nice crunchy texture. It’s the perfect finishing touch dish and makes it looks even prettier.
This quick meal is sure to become a family favorite. Enjoy!
More great Thai recipes from Garnish & Glaze:
Slow Cooker Thai Sweet Chicken Chicken
Pin this now to find it later
Pin It
Shrimp Pad Thai
Ingredients
Sauce
- ½ cup brown sugar
- 6 tablespoons soy sauce
- ¼ cup rice vinegar
- 4 teaspoons sriracha sauce
- 1 juiced lime
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 2 cloves minced garlic
Pad Thai
- 1 pound peeled and deveined large shrimp
- 12 ounces Thai rice noodles
- 1 ½ tablespoons oil
- 3 large eggs
- 1 ½ cups bean sprouts
- 1 cup matchstick carrots
- 1 medium sliced red bell pepper
- 2 sliced green onions
- 3 tablespoons chopped cilantro
- ¼ cup chopped dry roasted peanuts
Instructions
- Prepare 12 ounces Thai rice noodles according to package instructions using the stir-fry method. Drain the noodles and set aside.
- In a medium bowl add ½ cup brown sugar, 6 tablespoons soy sauce, ¼ cup rice vinegar, 4 teaspoons sriracha sauce, 1 juiced lime, 1 teaspoon fish sauce, 1 teaspoon sesame oil, and 2 cloves minced garlic. Whisk until combined and set aside.
- Heat 1 ½ tablespoons oil a large wok or non-stick skillet over medium-high heat. Cook 1 pound peeled and deveined large shrimp for 2 minutes per side or until pink. Remove the shrimp from the pan. Scramble 3 large eggs and remove from the pan.
- Add 1 ½ cups bean sprouts, 1 cup matchstick carrots, 1 medium sliced red bell pepper, and 2 sliced green onions. Add more oil if needed and cook for 2 minutes.
- Add the shrimp, noodles, eggs, and sauce back to the wok and cook for 1-2 minutes.
- Garnish with 3 tablespoons chopped cilantro and ¼ cup chopped dry roasted peanuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made this numerous times and we absolutely love it. Could you add carrots and any other vegetables to this?
I had frozen raw shrimp on hand so that meant a little extra work with the peeling but not really a big deal! Really easy recipe with tasty results:)
Please clarify the sauce instructions re lime juice. Is it one lime juiced or a particular amount of lime juice? Recipe just says “1lime juice.” Thanks. I’m sure the dish will be excellent!
I like to use a whole lime and squeeze it over the sauce. That is a preference though. Hope that helps! It is a delicious dish! XOXO
The Shrimp Pad Thai was delicious and will make it again and again. I added mushrooms and doubled the sauce (using only 1 tblsp. of the sriracha sauce as we do not like hot dishes). Highly recommend this recipe..