Better-Than-Takeout Shrimp Pad Thai
⏱️ Prep Time: 25 minutes • 🍳 Cook Time: 15 minutes
This Pad Thai recipe is written like a roadmap for beginners—clear, step-by-step, and impossible to mess up. You’ll learn how to cook shrimp so they turn out plump and golden, how to scramble eggs without sticking, and how to get the noodles saucy without clumping. By the time you finish, you’ll have a Pad Thai better than your favorite takeout.
Golden brown shrimp Pad Thai with peanuts, cilantro, and lime wedges
Pad Thai can feel intimidating if you’ve never worked with rice noodles or tamarind before, but I promise it’s way easier than it seems. The trickiest part is timing—knowing when to stir quickly and when to just let the food sit for a minute. Don’t worry, I’ll point it out at every step so nothing burns or sticks.
The shrimp is the real star here. If you just keep moving them around the pan, they’ll steam instead of sear. The key is letting them sit still for about 90 seconds on the hot pan so they get that gorgeous golden-brown crust on one side before flipping. That’s what makes them taste like restaurant-quality shrimp.
And the sauce—don’t panic if you’ve never used tamarind or fish sauce. We’re using just enough for depth, not so much that it turns the noodles red or gives you that too-fishy flavor. Everything gets balanced with soy sauce and a little brown sugar so the taste is savory, slightly sweet, and perfectly slurpable.
Ingredients
🍽️ Servings: 3 • 🔥 Calories/Serving: ~480
8 oz dried rice noodles (medium width)
2 tbsp vegetable oil (divided)
12 large shrimp, peeled and deveined
2 cloves garlic, minced (or pressed)
2 eggs, lightly beaten in a small bowl
1 cup bean sprouts (fresh if possible)
3 green onions, sliced (keep white and green parts separate)
¼ cup roasted peanuts, roughly chopped
¼ cup fresh cilantro leaves
1 lime, cut into wedges
For the Sauce
3 tbsp low-sodium soy sauce
2 tbsp tamarind concentrate (not paste)
1½ tbsp brown sugar
1 tbsp fish sauce
½ tsp chili flakes (optional)
Steps
Step 1
Place noodles in a large bowl. Cover with very warm tap water and let soak for 25–30 minutes until bendable but not fully soft. Drain and set aside. (Don’t boil, or they’ll get mushy.)
Step 2
In a small bowl, whisk together soy sauce, tamarind, brown sugar, fish sauce, and chili flakes. Taste—if it’s too tangy, add a little more soy sauce or sugar. Set aside.
Step 3
Pat shrimp dry with a paper towel (this helps them brown instead of steaming). Lightly sprinkle with a pinch of salt.
Step 4
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat until shimmering (about 30 seconds).
Step 5
Add shrimp in a single layer. Do not stir right away—let them cook undisturbed for about 90 seconds until the bottom turns golden brown. Flip and cook another 1 minute until pink and opaque. Remove shrimp to a plate.
Step 6
Reduce heat to medium. Add remaining 1 tablespoon oil. Stir in garlic and the white parts of green onion. Cook 30 seconds, stirring constantly so garlic doesn’t burn.
Step 7
Push garlic/onions to one side of the pan. Pour beaten eggs into the empty side. Let them sit 10 seconds, then gently scramble with a spatula until just set (like soft scrambled eggs).
Step 8
Add drained noodles to the pan. Pour sauce over the top. Use tongs to gently toss everything together for 2–3 minutes until the noodles turn soft, shiny, and coated in sauce. (If they seem too dry, splash in 1–2 tablespoons water.)
Step 9
Return shrimp to the pan along with bean sprouts. Toss 1 more minute to warm through. Remove from heat immediately so noodles don’t overcook.
Step 10
Plate and top with peanuts, cilantro, and green onion greens. Serve with lime wedges for squeezing over.
Make it your own!
🍋 Extra tangy
Add another splash of tamarind and squeeze more lime juice at the end.🌶️ Spice it up
Toss in Thai chilis or drizzle with chili oil.🥦 More veggies
Stir in sliced bell peppers, zucchini, or carrots with the garlic.🐔 Switch the protein
Try chicken, tofu, or a mix of shrimp and chicken.
Try it with…
Did you make this recipe?
Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.
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