Hey there! I’ve been cooking and eating Pad Thai for years, and lemme tell you – there’s nothing quite like a plate of perfectly cooked shrimp pad thai. Today, I’m gonna break down everything you need to know about this amazing Thai dish that’s won hearts worldwide.
What Makes Shrimp Pad Thai So Special?
Shrimp pad thai is basically stir-fried rice noodles with shrimp, but trust me – it’s WAY more than just that! Here’s what makes it special:
- Perfect Balance of Flavors: Sweet, sour, salty, and sometimes spicy – all in one dish
- Amazing Textures: Chewy noodles, crunchy peanuts, tender shrimp, and crispy bean sprouts
- Quick to Make: Takes just about 30 minutes from start to finish
- Healthy-ish: Contains protein, veggies, and complex carbs
The Must-Have Ingredients
Let me break down what goes into a proper shrimp pad thai
The Base Components:
- Flat rice noodles (about 8 oz)
- Fresh shrimp
- Eggs
- Bean sprouts
- Crushed peanuts
- Green onions
- Fresh cilantro
- Lime wedges
The Signature Sauce:
- Fish sauce
- Soy sauce
- Brown sugar or honey
- Rice vinegar (or tamarind paste if you’re feeling fancy)
- Sriracha for heat
- Peanut butter (optional but adds amazing creaminess)
How to Make Awesome Shrimp Pad Thai
Here’s my tried-and-true method for making restaurant-quality pad thai at home
-
Prep the Noodles
- Soak rice noodles in warm water (not boiling!) for about 30 mins
- Don’t overcook them – nobody likes mushy noodles!
-
Make the Sauce
- Mix fish sauce, soy sauce, brown sugar, and rice vinegar
- Add some Sriracha if you like it spicy
- Pro tip: Add peanut butter for extra creaminess
-
Cook the Shrimp
- Heat oil in a wok or large pan
- Cook shrimp until pink (about 2 mins each side)
- Remove and set aside
-
Put It All Together
- Stir-fry garlic and bell peppers
- Push everything to the side and scramble eggs
- Add noodles and sauce
- Toss in bean sprouts and peanuts
- Mix in the cooked shrimp
Common Mistakes to Avoid
We’ve all been there! Here are some oopsies to watch out for:
- Overcooking the noodles (they’ll turn to mush!)
- Using too much sauce (it should coat, not drown)
- Not having ingredients ready before cooking (it cooks fast!)
- Skimping on the fresh toppings (they make the dish!)
Making It Your Own
While traditional pad thai is amazing, you can totally customize it:
- Protein Options: Switch shrimp for chicken, tofu, or beef
- Veggie Add-ins: Try carrots, bell peppers, or Chinese chives
- Heat Level: Adjust Sriracha or add chili flakes to taste
- Sauce Tweaks: More sweet, more sour – make it your way!
Why Everyone Loves Shrimp Pad Thai
I mean, what’s not to love? It’s:
- Ready in 30 mins
- Customizable to your taste
- Perfect for weeknight dinners
- Great for leftovers (though it might need extra sauce when reheating)
Storage Tips
If you’ve got leftovers (which rarely happens at my house!):
- Store in an airtight container
- Keep in fridge for 2-3 days max
- Add a splash of soy sauce when reheating
- Best eaten within 24 hours
Final Thoughts
Shrimp pad thai isn’t just another noodle dish – it’s a perfect blend of flavors and textures that’ll make your taste buds dance! Whether you’re making it for the first time or you’re a pad thai pro, remember that practice makes perfect. Don’t be afraid to adjust the flavors to your liking – that’s what cooking’s all about!
So, whatcha waiting for? Grab those ingredients and get cooking! And hey, if your first try isn’t perfect, no worries – mine wasn’t either. That’s just part of the fun of learning to make this awesome dish!
Pad Thai Sauce Ratio
4 parts salty : 3 parts sweet : 2 parts tangy : 1 part spicy (Soy sauce / coconut aminos, coconut sugar, rice vinegar + lime, sriracha)
Add 3 Tbsp creamy peanut butter and a splash of fish sauce for authentic depth.
- Cook noodles. Cook according to package directions. Drain well.
- Mix sauce. Whisk soy, lime, vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and ginger until smooth.
- Sear shrimp. Heat 1 Tbsp sesame oil in a ripping-hot wok; cook shrimp 1–2 min per side until pink & opaque (120–125 °F). Remove to plate.
- Stir-fry veggies. Add remaining oil. Sauté bell pepper & shallot 2–3 min; add carrots & garlic, cook 1 min more.
- Scramble eggs. Push veggies aside, pour in beaten eggs, stir until just set.
- Combine & sauce. Return shrimp, add noodles + sauce. Toss over medium heat until noodles absorb sauce and everything glistens.
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- ▢ 8 oz wide rice noodle
- ▢ 2 Tablespoons sesame oil divided
- ▢ 1 lb shrimp peeled and deveined
- ▢ 1 red bell pepper thinly sliced then halved
- ▢ 1 shallot minced
- ▢ 1 cup matchstick carrots
- ▢ 4 cloves garlic minced
- ▢ 3 eggs beaten
- ▢ 2 cups bean sprouts
- ▢ 2 green onions chopped
- ▢ 1/2 cup unsalted peanuts roughly chopped
- ▢ 1/4 cup cilantro chopped
- ▢ 1/4 cup soy sauce or coconut aminos for gluten free option
- ▢ 1 Tablespoon lime juice
- ▢ 2 Tablespoons rice vinegar
- ▢ 1 Tablespoon fish sauce
- ▢ 3 Tablespoons coconut sugar or brown sugar
- ▢ 1 Tablespoon sriracha or red chili paste plus more if you want more heat
- ▢ 3 Tablespoons creamy peanut butter
- ▢ 1/2 teaspoon ground ginger
- Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.8 oz wide rice noodle, 2 Tablespoons sesame oil
- Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
- Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.1 lb shrimp
- Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes. 1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
- Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.3 eggs beaten
- Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro
Last step! If you make this,
Nutrition information is automatically calculated, so should only be used as an approximation.
Reader-Favorite Pad Thai, Upgraded for Quick Protein!
Pad Thai became my weeknight obsession years ago, after I set out to recreate the magic of our favorite take-out spot—minus the extra oil and mystery ingredients.
Dozens of test batches (and plenty of peanut-butter-spattered notes) later, my healthy chicken Pad Thai has become a reader favorite on the blog.
This new shrimp version keeps that same balanced sweet-tangy sauce, but adds juicy sautéed shrimp for quick protein—and it’s still on the table in 30 minutes-flat. Here’s why you’ll love this pad thai with shrimp:
- Weeknight-fast: one wok, 30 minutes, done.
- Balanced flavor: salty-sweet, tangy, umami + customizable heat.
- Naturally dairy-free with an easy gluten-free swap (use coconut aminos).
- Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.
- High-protein: about 500 calories and 32g of protein per serving.
Full list of measurements live in the recipe card.
| Ingredient | Why It’s Used | Easy Swap |
| Wide rice noodles | Traditional chew; follow package directions. | Any flat rice noodle ¼-inch wide. |
| Shrimp (peeled & deveined) | Quick-cooking protein; buttery flavor. | Chicken or extra-firm tofu cubes. |
| Red bell pepper + carrots + beans sprouts | Crunch and color—classic veggie trio. | Swap zucchini or snap peas. |
| Shallot & garlic | Savory backbone | Yellow onion + garlic powder in a pinch. |
| Eggs | Signature Pad Thai silkiness + extra protein. | Omit and add extra shrimp for egg-free. |
| Peanuts & cilantro | Crunch + fresh herbs for finish. | Cashew & Thai basil |
| Pad Thai Sauce | 50% salty, 30% sweet, 20% sour/heat—see next section. | Store-bought Pad Thai sauce in a rush (but fresh tastes best!). |
How to: Authentic Shrimp Pad Thai Noodles Recipe
FAQ
What exactly is Pad Thai?
Pad thai is a popular Thai dish that combines stir-fried rice noodles with eggs, tofu, and chicken or another protein. Once you toss all of this delicious food with a sour, sweet, salty sauce, you are guaranteed to enjoy it.
What is Pad Thai meant to taste like?
‘Pad Thai’ is sir fried noodles. It has a lovely salty, nutty taste with a slightly sweet sauce made with tamarind.
Is shrimp Pad Thai healthy?
Shrimp pad thai can be a relatively healthy meal, especially when prepared with mindful choices about portion size, ingredients, and cooking methods.
What’s the difference between shrimp lo mein and shrimp Pad Thai?
What’s the difference between shrimp pad Thai and shrimp lo mein? Shrimp pad Thai uses rice noodles as its base while lo mein typically includes wheat flour noodles. Pad Thai is also sweeter and originated in Thailand, while lo mein has its origins in China.
What is shrimp pad Thai?
Shrimp Pad Thai is full of silky rice noodles, tender shrimp, fresh veggies and a peanut-y sauce to bring it all together. This version uses familiar ingredients and is ready in just 20 minutes! I recently took my kids to my favorite local Thai place so they could get a taste for some authentic Thai dishes.
Is shrimp pad Thai gluten free?
Juicy shrimp, chewy rice noodles, and a lightened-up sweet-tangy peanut sauce come together in one wok for a 30-minute Shrimp Pad Thai that tastes like take-out but fits a weeknight. Naturally dairy-free with an easy gluten-free swap, this reader-tested favorite delivers balanced Thai flavor without fuss.
How do you make pad thai with shrimp?
This great, fast version of American-style pad thai with shrimp has an appealing combination of sweet, sour, and spicy flavors. Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Sue Mitchell Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes.
Is pad Thai Vegetarian?
Shrimp and chicken are perhaps the most common and authentic meats in pad Thai. However, you’ll also see pad Thai noodles made with extra firm tofu as a pad Thai option with vegetarian protein. 4.66 From 87 reviews . Help us out! Review HERE. This shrimp pad thai on the lighter side is a healthy version of everyone’s favorite Thai recipe.
Is shrimp a good protein for Pad Thai?
Shrimp is a common protein used in Pad Thai recipes because it cooks faster, and the meat doesn’t diminish the unique flavors. However, the recipe is adaptable, and other meat and vegetables can also be used. ** Love a recipe you’ve tried?
Can you eat pad thai with shrimp?
Here’s why you’ll love this pad thai with shrimp: Weeknight-fast: one wok, 30 minutes, done. Balanced flavor: salty-sweet, tangy, umami + customizable heat. Naturally dairy-free with an easy gluten-free swap (use coconut aminos). Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.