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Pad Thai with Shrimp

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
Cook Time 15 minutes
Total Time 35 minutes
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.