Better-Than-Takeout Shrimp Pad Thai
⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes
Pad Thai has always been one of those meals I order when we get Thai food, but I never felt like I could get the noodles quite right at home. They always seemed too chewy. After a lot of trial and error, I finally landed on a method that gives me tender noodles every time without turning them mushy. This version has everything I want in a bowl of pad Thai, plus crispy mini egg rolls on the side because I love having something crunchy with it.
Golden shrimp pad Thai topped with peanuts, cilantro, green onions, and fresh lime wedges with crispy mini egg rolls alongside.
The sauce is sweet, savory, tangy, and comes together in one bowl while everything else cooks. Shrimp cooks in just a couple of minutes, making this a great weeknight dinner.
The fresh cilantro, green onions, chopped peanuts, and squeeze of lime make a huge difference. I wouldn't skip any of them.
If you're meal prepping, keep the toppings separate until you're ready to eat. They stay much fresher that way.
Ingredients
🍽️ Makes: 4 servings Serving Size: About 2 cups pad Thai + 2 mini egg rolls
🔥 Calories: ~620 per serving
💪 Protein: ~31g per serving
For the Pad Thai
8 ounces pad Thai rice noodles
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
2 eggs, lightly beaten
3 green onions, sliced
¼ cup chopped roasted peanuts
¼ cup chopped cilantro
4 lime wedges
For the Sauce
3 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons low sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 tablespoon sriracha (optional)
1 teaspoon sesame oil
2 cloves garlic, minced
For Serving
8 frozen mini egg rolls, baked according to package directions
Steps
Step 1
Bake or air fry the mini egg rolls according to the package directions so they're ready when the pad Thai is finished.
Step 2
Bring a large pot of water to a boil. Turn off the heat, add the rice noodles, and soak for 7 to 10 minutes, stirring occasionally. The noodles should be flexible and nearly cooked with only a tiny bit of firmness in the center. Drain and rinse with cool water.
Step 3
Whisk together the fish sauce, brown sugar, soy sauce, lime juice, rice vinegar, sesame oil, garlic, and sriracha until the sugar dissolves.
Step 4
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the shrimp and cook 1½ to 2 minutes per side, until pink and opaque. Remove to a plate.
Step 5
Add the remaining tablespoon of oil. Pour in the beaten eggs and gently scramble until just set.
Step 6
Add the drained noodles and pour the sauce over them. Toss continuously for about 2 minutes until every noodle is coated. If the noodles still seem firm, add 2 to 3 tablespoons water and continue cooking for another minute.
Step 7
Return the shrimp to the pan and toss until heated through.
Step 8
Serve immediately. Top each bowl with chopped peanuts, cilantro, green onions, and a squeeze of fresh lime. Serve with two crispy mini egg rolls on the side.
Make it your own!
🍗 Swap the Protein
Chicken, tofu, or thinly sliced steak all work well using the same sauce.🌶️ Turn Up the Heat
Add cayanne pepper or a pinch of crushed red pepper flakes.🥜 Extra Crunch
Top with additional peanuts or bean sprouts for more texture.🥚 More Protein
Add an extra scrambled egg for an even heartier bowl.
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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