Easy Shrimp Pad Thai
This Shrimp Pad Thai skips the pre-made spice packets and leans on a simple, from-scratch sauce that packs serious flavor into every single bite.
Plump shrimp, soft rice noodles, crispy bean sprouts, and a bright squeeze of lime all play together in one hot wok — fast, fun, and endlessly craveable. This dish is the 30-minute dinner you’ll find yourself craving on a loop.
Variations & Substitutions
Scallops work great and cook in about the same amount of time. Thin strips of beef or chicken breast are great options too — just make sure chicken is fully cooked through before pulling it from the wok. If you’re avoiding shellfish, calamari rings add a fun, slightly chewy bite.
For a different noodle experience, try swapping rice noodles for glass noodles or even thin spaghetti in a pinch — it changes the texture but still tastes fantastic.
Tips & Tricks for Perfect Results
Use high heat throughout the entire cooking process. A screaming hot wok creates that slightly smoky, restaurant-quality flavor you’re chasing. Also, make sure your noodles are only just softened when you drain them — they’ll finish cooking in the wok. If they’re too soft going in, they’ll turn mushy.
Always have your sauce mixed and every ingredient prepped and within arm’s reach before you start cooking. Pad Thai moves fast, and there’s no pausing once the wok is hot.
Serving Suggestions
A simple cucumber salad dressed with rice vinegar, sugar, and a pinch of chili flakes is a refreshing contrast to the rich noodles. A bowl of clear Thai egg drop soup alongside makes the meal feel more complete.
For drinks, a cold Thai iced tea is a classic pairing — the sweetness balances the salty-savory flavors of the dish perfectly. Fresh mango slices for dessert round everything out in the most satisfying way.
Equipment Needed
Having the right tools on hand makes cooking Pad Thai faster, easier, and way more enjoyable from start to finish.
- Wok (a large, deep skillet works too)
- Tongs
- Large mixing bowl
- Small bowl or measuring cup
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle or measuring spoons
- Serving bowls
Prep Ahead Tips
Mix the sauce up to five days in advance and store it in a sealed jar in the fridge. The shrimp can be peeled, deveined, and kept refrigerated up to a day ahead. Mince your garlic, slice your shallots, and chop your green onions the night before — store them separately in small covered bowls.
Even the peanuts can be chopped and stored ahead of time. When it’s time to cook, you’ll fly through the whole process in under 15 minutes.
Budget Tips
Buying a large bag of frozen shrimp is almost always cheaper per pound than fresh shrimp from the fish counter, and the quality is genuinely excellent when thawed properly in cold water. Fish sauce is inexpensive and lasts forever in the fridge, so it’s a great pantry investment.
Bean sprouts are one of the most affordable produce items at any grocery store. Buying peanuts whole and chopping them yourself is much cheaper than buying pre-chopped. Rice noodles are also very budget-friendly compared to most pasta options.
Storage & Reheating
Store leftover Pad Thai in an airtight container in the fridge for up to three days. The noodles will absorb a lot of the sauce as they sit, so they’ll look drier than when freshly made — that’s totally normal. To reheat, a hot skillet or wok is your best option.
Add a small splash of water or a tiny drizzle of soy sauce to loosen things up, then toss over medium-high heat for a few minutes until warmed through. Microwaving works in a hurry — cover loosely and heat in 60-second intervals, stirring between each one.
Easy Shrimp Pad Thai
Ingredients
For the Noodles & Shrimp:
- 8 oz flat rice noodles medium width
- 1 lb large shrimp peeled and deveined
- 3 tablespoons vegetable oil divided
- 3 eggs
- 3 cloves garlic minced
- 2 shallots thinly sliced
- 1 cup bean sprouts
- 3 green onions cut into 1-inch pieces
For the Pad Thai Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon white pepper
- 2 tablespoons tamarind paste or substitute with 1 tablespoon lime juice + 1 tablespoon brown sugar
For Serving:
- ¼ cup roasted peanuts roughly chopped
- Lime wedges
- Fresh cilantro
- Dried chili flakes
- Extra bean sprouts
Instructions
- Soak the noodles. Place your rice noodles in a large bowl and cover with warm water. Let them soak for 20–30 minutes until pliable but still slightly firm. Drain and set aside.
- Make the sauce. Whisk together the fish sauce, oyster sauce, soy sauce, brown sugar, rice vinegar, white pepper, and tamarind paste in a small bowl until the sugar dissolves. Set this aside — you’ll want it ready to go the moment you need it.
- Cook the shrimp. Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Transfer to a plate and set aside.
- Sauté the aromatics. Add another tablespoon of oil to the same wok. Toss in the garlic and shallots and stir-fry for about 1 minute until fragrant and just golden.
- Add the noodles. Add the drained noodles to the wok along with the sauce. Toss everything together and let it cook for 2–3 minutes, using tongs to coat the noodles evenly.
- Scramble the eggs. Push the noodles to one side of the wok. Add the remaining tablespoon of oil to the empty side, crack in the eggs, and scramble them quickly. Once mostly set, toss them through the noodles.
- Bring it all together. Add the cooked shrimp back in along with the green onions and bean sprouts. Toss for another 1–2 minutes until everything is heated through and well combined.
- Serve it up. Divide among four bowls and top with chopped peanuts, fresh cilantro, a squeeze of lime, and chili flakes to taste. Enjoy immediately!
