Pad Thai with Shrimp Recipe | Classic Thai Street Food

Homemade Pad Thai with Shrimp Recipe in 30 Minutes

The first time I cooked a Pad Thai with Shrimp Recipe at home, I was nervous; it’s one of those dishes that feels like it should only be made by street vendors in Bangkok. My first attempt was too sticky because I cooked the noodles for too long. That mistake taught me the golden rule: slightly undercook the noodles, because they finish cooking in the wok with the sauce. Once I got the timing right, I realized that making Pad Thai at home was totally doable.

This recipe is for anyone craving a tangy, savory, and slightly sweet noodles dish perfect for weeknight dinners, weekend cooking projects, or when you want takeout-style food at home.

Difficulty: Moderate

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 420

Ingredients Method Video Notes

Ingredients

  

For the sauce:

• 3 tbsp fish sauce
• 3 tbsp tamarind paste or 2 tbsp lime juice + 1 tbsp rice vinegar if subbing
• 2 TBSP brown sugar or palm sugar, traditional.
• 1 tbsp soy sauce

For the noodles:

• 8 oz 225 g rice noodles (medium width)
• 2 TBSP vegetable oil
• 2 garlic cloves minced
• 2 eggs lightly beaten
• 1 lb 450 g shrimp, peeled and deveined
• 1 cup bean sprouts
• 3 green onions sliced
• ¼ cup roasted peanuts crushed
• Lime wedges for serving
• Optional: chili flakes or Sriracha for spice

Method

 

1. Prep the noodles. Soak the rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain.
2. Make the sauce. In a small bowl, mix fish sauce, tamarind paste, sugar, and soy sauce. Set aside.
3. Cook the shrimp. Heat 1 tbsp oil in a wok or large skillet. Add the shrimp and cook for 2-3 minutes until pink. Remove them and set them aside.
4. Eggs & aromatics. Add the remaining oil, sauté the garlic for 30 seconds, then push it aside. Pour in the eggs and scramble lightly.
5. Add noodles. Toss in drained noodles and pour sauce over. Stir-fry for 3-4 minutes until noodles absorb the sauce.
6. Combine. Add shrimp back, then mix in bean sprouts and green onions. Toss well.
7. Finish. Garnish with peanuts, lime wedges, and chili flakes if desired.

Video

Notes

Lesson learned: Overcooking noodles makes them sticky; undercook slightly before stir-frying.

Shrimp tip: Cook shrimp just until pink; they get rubbery if overdone.

Tamarind flavor: Gives an authentic tang, but lime juice works as a substitute.

Spice control: Traditional Pad Thai is mild, but chili flakes or Sriracha add heat.

Tips & Tricks

• High heat: Use a wok if possible. The smokey “wok hei” adds depth.
• Prep first: Have all the ingredients ready; cooking moves fast once you start.
• Vegetarian swap: Use tofu instead of shrimp and extra soy sauce instead of fish sauce.
• Nut allergy option: Replace peanuts with toasted sesame seeds.
• Meal prep hack: Make the sauce ahead. It stores for a week in the fridge.

Serving Suggestions

• Classic Thai plate: Serve with extra lime wedges and fresh bean sprouts.
• Side dish: Pairs beautifully with Thai spring rolls or chicken satay.
• Family dinner: Double the recipe and serve buffet-style so everyone can garnish their own.
• Light meal: Pair with a cucumber salad for freshness.
• Casual night: Add Thai iced tea on the side for a restaurant vibe.

Nutrition (per serving)

• Calories: ~420
• Protein: 28 g
• Carbs: 52 g
• Fat: 12 g
• Fiber: 3 g