This Shrimp Pad Thai delivers the perfect balance of sweet, sour, salty, and umami with tender rice noodles and plump shrimp. It’s faster than takeout and uses simple techniques for an authentic street-food vibe. The secret is in the sauce and a screaming hot wok.
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Why You’ll Love This Shrimp Pad Thai
- Faster than delivery: Ready in about 30 minutes with straightforward prep.
- Perfectly balanced sauce: Tangy, savory, and just sweet enough without being cloying.
- Incredibly adaptable: Easily swap proteins or adjust heat to your liking.
- Authentic wok hei: Achieve smoky, charred edges with high-heat cooking.
Ingredients & Tools
- 200 g dried flat rice noodles
- 300 g medium shrimp, peeled and deveined
- 3 tbsp tamarind concentrate
- 3 tbsp fish sauce
- 2 tbsp palm sugar (or light brown sugar)
- 2 eggs
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 2 shallots, thinly sliced
- 2 tbsp dried shrimp (optional, for extra umami)
- 1/4 cup roasted peanuts, roughly chopped
- 2 scallions, cut into 1-inch pieces
- 1 lime, cut into wedges
- 2 tbsp vegetable oil
- 1 tsp chili flakes (adjust to taste)
Tools: A large wok or non-stick skillet, tongs or chopsticks for stirring, a small bowl for sauce mixing.
Notes: Don’t skip the tamarind—it’s what gives Pad Thai its signature tang. If you can’t find palm sugar, light brown sugar works well, but palm sugar has a deeper, more caramel-like flavor that really shines here.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Soak your noodles correctly. Don’t boil them! Soaking in warm water for 30–40 minutes until pliable but still firm is key. They’ll finish cooking in the wok and won’t turn mushy.
- Prep everything before you fire up the wok. Pad Thai comes together fast, so have your sauce mixed, your veggies chopped, and your shrimp ready to go. This is a classic “mise en place” situation.
- Use a wok if you have one. The high, sloping sides and quick heat distribution are ideal for stir-frying. If not, a large non-stick skillet will do—just make sure it’s nice and hot.
- Don’t be shy with the heat. A hot wok sears the ingredients quickly, locking in moisture and creating that slight char. If your pan isn’t hot enough, the noodles can steam and become gummy.
How to Make Shrimp Pad Thai
Step 1: Start by preparing your rice noodles. Place them in a large bowl and cover with warm (not boiling) water. Let them soak for about 30–40 minutes, or until they’re flexible but still have a bit of bite. You’ll notice they’ll turn from opaque white to a softer, more translucent color. Drain them well and set aside—this is crucial to avoid a watery final dish.
Step 2: While the noodles soak, mix your sauce. In a small bowl, combine the tamarind concentrate, fish sauce, and palm sugar. Stir vigorously until the sugar dissolves completely. The sauce should taste bold—tangy from the tamarind, salty-savory from the fish sauce, with a rounded sweetness. Set this aside within easy reach.
Step 3: Heat your wok or large skillet over high heat. Add one tablespoon of oil and swirl to coat. Once the oil is shimmering, add the shrimp in a single layer. Sear for about 1–2 minutes per side, until they turn pink and slightly curled. You’re not fully cooking them yet—just getting some color. Remove the shrimp and set aside.
Step 4: In the same wok, add the remaining oil. Toss in the garlic, shallots, and dried shrimp (if using). Stir-fry for 30–45 seconds until fragrant and the shallots start to soften. Push them to one side of the wok.
Step 5: Crack the eggs into the empty side of the wok. Let them set for about 20 seconds, then scramble gently with your spatula until just cooked but still soft. Now, mix everything in the wok together—the eggs, aromatics, and any crispy bits from the bottom.
Step 6: Add the drained noodles and your pre-mixed sauce. Use tongs or two spatulas to toss everything together, ensuring the noodles are evenly coated. Keep stir-frying for 2–3 minutes. You’ll see the noodles absorb the sauce and become tender.
Step 7: Return the shrimp to the wok, along with half of the bean sprouts and the scallions. Toss for another minute, just until the shrimp are fully cooked and the veggies are slightly wilted but still crisp.
Step 8: Turn off the heat. Stir in half of the chopped peanuts. Give everything one final toss, then transfer to serving plates. Top with the remaining bean sprouts, peanuts, a generous squeeze of lime, and a sprinkle of chili flakes if you like it spicy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; noodles become mushy upon thawing.
- Reviving: Reheat quickly in a hot wok or skillet with a splash of water to refresh.
Serving Suggestions
Complementary Dishes
- Fresh spring rolls — Their cool, crisp texture and light rice paper wrapping provide a lovely contrast to the rich, savory noodles.
- Thai cucumber salad — The sharp, sweet-and-sour notes from the vinegar and sugar cut through the Pad Thai’s richness beautifully.
- Stir-fried morning glory — A classic Thai side with garlic and chili that adds a vibrant, slightly bitter green element to your meal.
Drinks
- Thai iced tea — The creamy, sweet, and spiced flavors are a classic pairing that balance the dish’s tang and heat perfectly.
- Cold Singha beer — A light, crisp lager that cleanses the palate between bites and complements the shrimp’s sweetness.
- Lemongrass ginger cooler — A refreshing non-alcoholic option with zesty, aromatic notes that uplift the whole dining experience.
Something Sweet
- Mango sticky rice — The ultimate Southeast Asian dessert; the sweet, creamy mango and coconut-infused rice are pure comfort after a savory meal.
- Coconut ice cream — Light, not too sweet, with a tropical flair that echoes the flavors in your main course without overpowering them.
- Pandan chiffon cake — A soft, fluffy cake with a subtle, vanilla-like aroma that feels like a gentle, sweet finish to a vibrant meal.
Top Mistakes to Avoid
- Over-soaking the noodles. If they sit in water too long or in water that’s too hot, they’ll become mushy and break apart during stir-frying. You want them al dente before they hit the wok.
- Crowding the wok. Adding everything at once drops the temperature, leading to steamed, rather than seared, ingredients. Cook in batches if needed to maintain high heat.
- Using bottled Pad Thai sauce. These are often overly sweet and lack the complex tang of fresh tamarind. The homemade version is simpler than you think and tastes infinitely better.
- Overcooking the shrimp. They cook quickly and can turn rubbery if left in the wok too long. Sear them just until pink, remove, and add back at the end to warm through.
Expert Tips
- Tip: If your noodles seem sticky after draining, toss them with a teaspoon of oil to keep them separated until you’re ready to stir-fry.
- Tip: For extra depth, toast your dried shrimp in a dry pan for a minute before using. It amplifies their savory, briny flavor wonderfully.
- Tip: Don’t skip the lime wedge at the end! The fresh acidity brightens the entire dish and lifts all the other flavors.
- Tip: If your wok isn’t non-stick, make sure it’s properly seasoned or well-oiled to prevent the noodles and eggs from sticking during cooking.
- Tip: For a vegetarian version, substitute the shrimp with firm tofu and use soy sauce instead of fish sauce. The method remains exactly the same.
FAQs
Can I make Shrimp Pad Thai ahead of time?
You can prep the components ahead—mix the sauce, chop veggies, peel shrimp—but I don’t recommend cooking it fully in advance. The noodles tend to absorb too much sauce and become soft upon reheating. If you must, store components separately and stir-fry just before serving for the best texture.
What can I use instead of tamarind?
In a pinch, you can use rice vinegar mixed with a little lime juice, but the flavor won’t be as authentic. Tamarind has a unique sweet-sour profile that’s hard to replicate. Look for tamarind concentrate in Asian grocery stores or online—it keeps for ages in the fridge.
Why are my noodles gummy?
This usually happens if the noodles were over-soaked or boiled, or if the wok wasn’t hot enough during stir-frying. Remember: soak, don’t boil, and work quickly over high heat to sear rather than steam the noodles.
Can I use frozen shrimp?
Absolutely! Just make sure to thaw them completely in the refrigerator overnight and pat them very dry with paper towels before cooking. Excess moisture will steam the shrimp instead of searing them.
How do I adjust the spice level?
The chili flakes are totally customizable. Start with a little, taste at the end, and add more if you like. You can also serve with fresh sliced red chilies on the side for those who want extra heat.
Shrimp Pad Thai
Make authentic Shrimp Pad Thai at home in 30 minutes! This easy recipe delivers perfectly balanced, restaurant-quality noodles. Get the recipe now!
Ingredients
For the Pad Thai:
-
200 g dried flat rice noodles
-
300 g medium shrimp (peeled and deveined)
-
3 tbsp tamarind concentrate
-
3 tbsp fish sauce
-
2 tbsp palm sugar (or light brown sugar)
-
2 eggs
-
1 cup bean sprouts
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3 garlic cloves (minced)
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2 shallots (thinly sliced)
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2 tbsp dried shrimp (optional, for extra umami)
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0.25 cup roasted peanuts (roughly chopped)
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2 scallions (cut into 1-inch pieces)
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1 lime (cut into wedges)
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2 tbsp vegetable oil
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1 tsp chili flakes (adjust to taste)
Instructions
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Start by preparing your rice noodles. Place them in a large bowl and cover with warm (not boiling) water. Let them soak for about 30–40 minutes, or until they’re flexible but still have a bit of bite. You’ll notice they’ll turn from opaque white to a softer, more translucent color. Drain them well and set aside—this is crucial to avoid a watery final dish.01
-
While the noodles soak, mix your sauce. In a small bowl, combine the tamarind concentrate, fish sauce, and palm sugar. Stir vigorously until the sugar dissolves completely. The sauce should taste bold—tangy from the tamarind, salty-savory from the fish sauce, with a rounded sweetness. Set this aside within easy reach.02
-
Heat your wok or large skillet over high heat. Add one tablespoon of oil and swirl to coat. Once the oil is shimmering, add the shrimp in a single layer. Sear for about 1–2 minutes per side, until they turn pink and slightly curled. You’re not fully cooking them yet—just getting some color. Remove the shrimp and set aside.03
-
In the same wok, add the remaining oil. Toss in the garlic, shallots, and dried shrimp (if using). Stir-fry for 30–45 seconds until fragrant and the shallots start to soften. Push them to one side of the wok.04
-
Crack the eggs into the empty side of the wok. Let them set for about 20 seconds, then scramble gently with your spatula until just cooked but still soft. Now, mix everything in the wok together—the eggs, aromatics, and any crispy bits from the bottom.05
-
Add the drained noodles and your pre-mixed sauce. Use tongs or two spatulas to toss everything together, ensuring the noodles are evenly coated. Keep stir-frying for 2–3 minutes. You’ll see the noodles absorb the sauce and become tender.06
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Return the shrimp to the wok, along with half of the bean sprouts and the scallions. Toss for another minute, just until the shrimp are fully cooked and the veggies are slightly wilted but still crisp.07
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Turn off the heat. Stir in half of the chopped peanuts. Give everything one final toss, then transfer to serving plates. Top with the remaining bean sprouts, peanuts, a generous squeeze of lime, and a sprinkle of chili flakes if you like it spicy.08
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