EASY Shrimp Pad Thai (Ready in Just 30 Minutes) – A Takeout-Style Favorite at Home

This Easy Shrimp Pad Thai recipe brings the bold, sweet-savory flavors of your favorite takeout dish right into your own kitchen—in just 30 minutes. With tender rice noodles, juicy shrimp, crunchy peanuts, and a tangy homemade Pad Thai sauce, it’s a well-balanced, protein-packed noodle stir fry that’s quicker than ordering delivery.

Whether you’re new to Asian cooking or just looking for a reliable weeknight dinner, this recipe is simple, satisfying, and packed with flavor—no wok required.

---

What Is Pad Thai?

Pad Thai is one of Thailand’s most famous dishes. It’s a stir-fried noodle dish that combines rice noodles, eggs, vegetables, protein (like shrimp or chicken), and a sweet, tangy, savory sauce made with tamarind, fish sauce, and sugar. Traditionally cooked in a wok at high heat, it’s fast, flavorful, and deeply comforting.

This version uses shrimp as the protein and includes easy-to-find ingredients, perfect for home cooks who want restaurant flavor without the complexity.

---

Why You’ll Love This Shrimp Pad Thai

• Fast & simple: Done in under 30 minutes

• Flavor-packed: Tangy, sweet, salty, and umami all in one bite

• Customizable: Use chicken, tofu, or veggies instead of shrimp

• Healthier than takeout: Less oil, less sugar, and clean ingredients

• No wok needed: A large skillet works just fine

---

Ingredients Overview: What You Need to Make Shrimp Pad Thai

This dish uses easy-to-find ingredients, with optional swaps if you’re missing something. Here’s a breakdown:

Rice Noodles

Use flat, medium-width rice noodles (8 oz), soaked or boiled until just tender. These are gluten-free and give the dish its classic texture.

Shrimp

Use peeled, deveined medium or large shrimp. Shrimp cooks quickly and absorbs the Pad Thai sauce beautifully. Tofu or chicken can be subbed if preferred.

Eggs

Scrambled into the noodles for richness and authentic flavor.

Bean Sprouts

Add crunch and freshness. If you can’t find them, substitute shredded cabbage or julienned carrots.

Green Onions

Add color and a mild onion bite. Chopped scallions work well too.

Crushed Peanuts

Sprinkled on top for texture and nutty flavor. Optional but highly recommended.

Pad Thai Sauce (Homemade!)

This 4-ingredient sauce brings everything together:

• Fish sauce (salty umami)

• Tamarind paste (tangy and slightly sour)

• Brown sugar or coconut sugar (sweetness)

• Lime juice (bright finish)

If you don’t have tamarind, you can substitute with a mix of lime juice and rice vinegar for a similar tang.

---

How to Make Shrimp Pad Thai (Step-by-Step)

1. Prepare the Noodles

Soak or boil 8 oz rice noodles according to package instructions until al dente. Drain and rinse with cold water. Set aside.

2. Make the Pad Thai Sauce

In a small bowl, mix:

• 3 tbsp fish sauce

• 1½ tbsp tamarind paste

• 1½ tbsp brown sugar

• 1 tbsp lime juice

Taste and adjust—add more sugar if it’s too tangy, or more tamarind if it needs more brightness.

3. Cook the Shrimp

Heat 1 tbsp oil in a large skillet over medium-high heat. Add 1 lb shrimp and cook for 1–2 minutes per side, until pink and opaque. Remove and set aside.

4. Scramble the Eggs

In the same pan, add another small drizzle of oil. Crack in 2 eggs and scramble until just set. Push to one side of the pan.

5. Combine Noodles and Sauce

Add cooked noodles and the Pad Thai sauce. Toss everything together until noodles are coated and heated through.

6. Add Shrimp and Veggies

Return shrimp to the pan. Add:

• 1 cup bean sprouts

• 2 sliced green onions

Toss gently to combine and heat through (1–2 minutes).

7. Serve and Garnish

Plate the Pad Thai and top with:

• Crushed peanuts

• Extra lime wedges

• Chopped cilantro (optional)

• Chili flakes or sriracha (for spice)

Serve hot and enjoy!

---

Tips, Swaps & Easy Variations

Pro Tips

• Soak rice noodles properly: Avoid mushiness by undercooking slightly—they’ll finish in the pan.

• Cook shrimp just until pink: Overcooked shrimp turns rubbery.

• Use high heat: For a light sear and quick cooking, use medium-high heat throughout.

Variations

• Vegetarian Pad Thai: Omit shrimp and use tofu or extra eggs.

• Chicken Pad Thai: Thinly slice chicken breast and cook just like the shrimp.

• Low-Carb Option: Use zucchini noodles or shirataki noodles instead of rice noodles.

• Spicy Version: Add Thai chili flakes, chili oil, or sriracha to the sauce or pan.

Ingredient Substitutions

• Tamarind Paste → Mix lime juice + a splash of rice vinegar

• Fish Sauce → Soy sauce (for vegetarian/vegan) or coconut aminos

• Brown Sugar → Honey or coconut sugar

---

Best Ways to Enjoy Shrimp Pad Thai

This recipe is great for:

• Quick weeknight dinners

• Impressive date nights at home

• Asian cooking beginners

• Meal prep: It stores well and reheats beautifully

Pair it with:

• Thai cucumber salad

• Steamed edamame

• Miso soup or broth-based starters

• Iced jasmine tea or sparkling water with lime

---

Nutrition & Health Benefits

This Pad Thai recipe offers a good mix of protein, carbs, and healthy fats, especially if you go easy on the sugar and oil.

Approximate Nutrition (Per Serving, 4 servings):

• Calories: 410

• Protein: 28g

• Carbs: 36g

• Fat: 18g

• Fiber: 3g

• Sugar: 6g

Health Highlights:

• High in protein thanks to shrimp and eggs

• Gluten-free if using tamari and rice noodles

• Customizable for dietary needs

• Lower in oil and sugar compared to takeout versions

For a lighter dish, reduce the noodles slightly and add more bean sprouts or spiralized veggies.

---

FAQs About Shrimp Pad Thai

1. Can I make Pad Thai without fish sauce?

Yes. Use soy sauce or tamari as a substitute. For umami, you can add a little miso paste or mushroom broth too.

2. How do I keep rice noodles from sticking?

Rinse them with cold water after cooking and toss with a little oil if not using right away.

3. Is Pad Thai spicy?

Not traditionally, but you can add spice easily with chili flakes or sriracha.

4. Can I make this dish ahead of time?

Yes. Store in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth to loosen.

5. Can I use pre-cooked shrimp?

Yes. Add them at the very end just to warm through. Avoid overcooking.

6. What’s a good vegetarian version of Pad Thai?

Use tofu, omit fish sauce (sub soy sauce), and double the veggies. Add mushrooms for extra umami.

7. How do I make this dish kid-friendly?

Reduce or skip the chili, and balance the sauce with a little extra sugar or lime for a sweeter, milder taste.

Print