Few dishes capture the essence of Thai cuisine quite like Pad Thai. This beloved stir-fried noodle dish is the perfect balance of sweet, sour, salty, and spicy flavours, all wrapped up in chewy rice noodles and juicy shrimp. Whether you’re a seasoned home cook or trying it for the first time, this Shrimp Pad Thai recipe brings the vibrant flavors of Thailand straight to your kitchen.
With its irresistible flavors and satisfying textures, this Shrimp Pad Thai recipe is sure to become a favorite in your home. The key here is prep, prep, prep because once the heat is on, you’ve gotta move quickly – Happy cooking!
Related: Quick and Easy Shrimp Stir-Fry
ingredients
directions
Place the dried rice noodles in a large bowl and cover with warm water. Soak for 30–45 minutes until pliable but still slightly firm. Drain.
Optional: If you like a softer noodle, boil a kettle of water enough to cover your noodles. Pour over and let sit for 1-2 minutes and then drain and set aside. Add a little bit of oil to your noodles to prevent sticking.
Mise en place – AKA Make sure each ingredient is measured and within reach. Everything in this dish happens fast so preparation truly is key to perfecting this dish.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and slightly curled. Remove and set aside.
Heat 1 tablespoon of oil in the same wok or skillet over medium-high heat. Add scallions, garlic and green onions (set aside a few for garnish) and keep them moving in the wok until they become fragrant. Now add fish sauce, palm sugar, tamarind concentrate, white vinegar, and chili powder. Stir until the sugar is dissolved.
Adjust the seasoning to taste—Pad Thai should have a balance of sweet, sour, and salty.
Add the drained noodles to the pan and mix in the sauce and aromatics. Toss everything together, ensuring the noodles absorb the sauce. If the noodles are too firm, add a tablespoon of water to help them cook through.
Push the noodles to one side of the pan and pour in the lightly beaten eggs. Let them set slightly, then scramble with the noodles.
Turn off the heat. Return the cooked shrimp to the pan, then toss in the tofu, ground peanuts, bean sprouts and mix thoroughly for another minute until everything is well combined and heated through.
Transfer the Pad Thai to serving plates and garnish with extra peanuts, cilantro, bean sprouts and more chilies if desired. And don’t forget a generous squeeze of fresh lime juice. Serve immediately and enjoy!
Cooking Tips and Variations