Shrimp Pad Thai Recipe

shrimp pad thai on a white plate with cilantro and chop sticks in the background

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This shrimp pad Thai recipe creates an authentic tasting version of the popular noodle dish right at home. Rich shrimp get tossed with rice noodles, all the fixings, and a savory, sweet, tangy peanut sauce! Better than takeout.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Entree, Main Course

Cuisine: Asian, Thai

Servings:

Calories: 887kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Sauce

4 tbsp fish sauce
2 tbsp seasoned rice vinegar
1/2 - 1 tbsp sriracha sauce
1 tbsp creamy peanut butter
1 tbsp canola oil optional
2 tbsp lime juice
6 tsp sugar

For The Pad Thai

5-6 cups cooked and drained stir fry rice noodles
1 lb large shrimp peeled & tail off
2 large eggs beaten
2 heaping tsp ginger paste
2 1/2 tsp minced garlic
3 tbsp minced shallots
1 bunch green onions thinly sliced & divided
1 tbsp sriracha sauce
1 14 oz can bean sprouts drained well
1 1/2 tsp sesame oil
2 1/2 tbsp canola oil

US Customary - Metric

Instructions

To Make The Sauce

Add all of the sauce ingredients to a small mixing bowl and whisk together until evenly combined. Set aside.
4 tbsp fish sauce, 2 tbsp seasoned rice vinegar, 1/2 - 1 tbsp sriracha sauce, 1 tbsp creamy peanut butter, 1 tbsp canola oil, 2 tbsp lime juice, 6 tsp sugar

To Make The Pad Thai

In a large wok, or other nonstick pan, set over high heat add 1 tablespoon of sesame oil and 2 tablespoons canola oil. Add the shrimp to the hot oil and stir fry for 4-5 minutes stirring constantly, just until cooked. Transfer the cooked shrimp to a waiting plate.
1 1/2 tsp sesame oil, 2 1/2 tbsp canola oil, 1 lb large shrimp
Reduce the heat to medium high and add the ginger and garlic to the wok and cook for 30 seconds. Add half the onion to the pot along with all the shallots and the sriracha sauce. Stir together and cook just until the onion's have softened.
2 heaping tsp ginger paste, 2 1/2 tsp minced garlic, 3 tbsp minced shallots, 1 bunch green onions, 1 tbsp sriracha sauce
Add the eggs, cooking and stirring just until they're scrambled. Transfer the mixture to the shrimp plate.
2 large eggs
Add the remaining oil to the wok and let it heat up. Once the oil's hot add the noodles, and stir fry them for 5 minutes- stirring/tossing often, but gently so they don't break up too much.
5-6 cups cooked and drained stir fry rice noodles
Pour the sauce over the noodles and continue stir frying for another 2-3 minutes, until well combined.
Add the shrimp, vegetable mixture, and sprouts to the pot and stir fry for another 3 minutes.
1 14 oz can bean sprouts
Remove the pan from heat, and serve the pad thai warm with your desired garnish.

Notes

Don't overcook the shrimp! The shrimp is done as soon as it turns opaque and pink but hasn't curled in on itself too much.
Add more sriracha for extra heat or omit it totally if you aren't a fan of spice.
Be careful when tossing the noodles so you don't completely break them.

Nutrition