Easy Shrimp Pad Thai
This Easy Shrimp Pad Thai is a quick and flavorful take on the classic Thai street food. With tender shrimp, tangy tamarind sauce, and crunchy peanuts, it’s a perfect weeknight dinner that feels like a special treat. Ready in under an hour, this recipe uses simple ingredients to create a dish bursting with bold, balanced flavors. Whether you're a Pad Thai fan or new to Thai cuisine, this version is sure to impress. Adjust the chili paste for your preferred spice level, and don't forget the lime wedges—they add a bright, citrusy finish!
Ingredients
- 3 tbspfish sauceAmount3 tbspIngredientfish sauce
- 3 tbspsoy sauceAmount3 tbspIngredientsoy sauce
- 2 tbspbrown sugarAmount2 tbspIngredientbrown sugar
- 3 tbsptamarind pasteAmount3 tbspIngredienttamarind paste
- 1 tbsprice vinegar
- 1 tbspchili pasteAmount1 tbspIngredientchili paste (optional) (optional)
- 8 ozrice noodlesAmount8 ozIngredientrice noodles
- 2 tbspoil, divided
- 8 ozmedium shrimpAmount8 ozIngredientmedium shrimp, peeled and deveined, peeled and deveined
- 2 cloves garlicAmount2Ingredientcloves garlic, minced, minced
- 2eggsAmount2Ingredienteggs, beaten, beaten
- 1 cupbean sproutsAmount1 cupIngredientbean sprouts
- 2green onionsAmount2Ingredientgreen onions, thinly sliced (separate greens from whites), thinly sliced (separate greens from whites)
- 1/4 cupcrushed peanutsAmount1/4 cupIngredientcrushed peanuts
- Fresh cilantroIngredientFresh cilantro and lime wedges (for garnish) and lime wedges (for garnish)
Instructions
- 1
In a small bowl, combine the fish sauce, soy sauceAmount3 tbspIngredientsoy sauce, brown sugar, tamarind paste, rice vinegar, and chili paste, if using. Cook the rice noodles according to package instructions, drain, and set aside.
- 2
In a large skillet or wok over medium-high heat, warm 1 tablespoon of oil. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove the shrimp and set aside. Add the remaining oil to the skillet, then stir in the onion whites and garlicAmount2Ingredientcloves garlic, minced. Cook for about 1 minute until fragrant.
- 3
Pour the sauce into the skillet and bring to a simmer. Cook for 3–5 minutes until slightly reduced. Add the noodles, tossing to coat. Push the noodles to the side and scramble the eggs directly in the skillet. Stir the eggs into the noodles, then add the shrimp, bean sproutsAmount1 cupIngredientbean sprouts, and onion greens. Toss everything together and heat through.
- 4
Plate the Pad Thai and garnish with crushed peanuts, fresh cilantroIngredientFresh cilantro and lime wedges (for garnish), and lime wedges.
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