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Pad Thai with Shrimp

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This easy homemade Pad Thai with shrimp brings the vibrant flavors of Thai street food to your kitchen, featuring chewy rice noodles, juicy shrimp, crunchy peanuts, and a perfectly balanced sweet-tangy sauce. Ready in about 30 minutes, it’s a crowd-pleasing dinner for busy weeknights or special occasions.

Ingredients

Scale
  • 8 oz dried flat rice noodles (medium-width)
  • 12 oz large raw shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp fish sauce
  • 2 tbsp tamarind concentrate or paste (or 2 tbsp fresh lime juice + 1 tbsp brown sugar)
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce (low sodium)
  • 1 tbsp water
  • 1/2 to 1 tsp Sriracha or chili garlic sauce (optional)
  • 2 large eggs
  • 3 tbsp neutral oil (canola, peanut, or vegetable oil)
  • 3 cloves garlic, minced
  • 3 green onions, sliced (light and dark green parts separated)
  • 1 cup bean sprouts (plus extra for topping)
  • 1/2 cup roasted unsalted peanuts, roughly chopped
  • 1 medium carrot, julienned or shredded (optional)
  • Fresh cilantro leaves, roughly chopped (for garnish)
  • Lime wedges (for garnish)
  • Extra peanuts and green onions (for garnish)
  • Crushed red pepper or chili flakes (for garnish)

Instructions

  1. Place rice noodles in a large heatproof bowl and cover with boiling water. Soak for 10-15 minutes, stirring occasionally, until pliable but al dente. Drain and set aside.
  2. In a small bowl, whisk together fish sauce, tamarind paste (or lime juice and extra brown sugar), brown sugar, soy sauce, water, and Sriracha (if using). Taste and adjust as needed.
  3. Toss shrimp with kosher salt and black pepper. Pat dry with a paper towel.
  4. Crack eggs into a bowl and whisk lightly. Prepare veggies, peanuts, and garnishes.
  5. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add shrimp in a single layer and cook 1 minute per side until just pink and curled. Remove to a plate.
  6. Add another tablespoon of oil to the pan. Pour in eggs and scramble gently until just set. Push eggs to the side.
  7. Add remaining oil, then garlic and the white/light green parts of green onions. Stir fry until fragrant (about 30 seconds), then add carrots if using.
  8. Add drained noodles to the pan, followed by the sauce. Toss gently with tongs to coat noodles. If dry, add a splash of water.
  9. Return shrimp and eggs to the pan. Add bean sprouts and half the peanuts. Stir fry until heated through and glossy.
  10. Remove from heat. Top with reserved green onion tops, extra bean sprouts, remaining peanuts, cilantro, and lime wedges. Serve immediately with chili flakes and extra lime if desired.

Notes

For gluten-free, use tamari instead of soy sauce and check fish sauce labels. Undercook noodles slightly during soaking; they’ll finish in the pan. Sear shrimp separately for best texture. Add more veggies or swap protein as desired. Toss noodles with a little oil after draining to prevent sticking if not using immediately.

Nutrition

Keywords: Pad Thai, shrimp, Thai noodles, easy dinner, homemade, Asian, stir-fry, weeknight meal, peanuts, gluten-free option

Find it online: https://prismtaste.com/pad-thai-with-shrimp-recipe-easy-homemade-thai-noodles-for-dinner/