Shrimp Pad Thai
Chewy rice noodles tangled with juicy shrimp, crunchy peanuts, and fresh bean sprouts in a perfectly balanced sweet-sour-tangy sauce. This Thai street-food classic comes together in one wok and tastes just like your favorite takeout, ready in under 30 minutes.
For 4 servings
- prep
Soak the rice noodles.
Place rice noodles in a large bowl of cold water and soak for 30 minutes until pliable but not fully soft. Drain well and set aside.
TIPCold water soaking keeps the noodles from turning mushy when stir-fried. Hot water makes them too soft. - mix
Make the pad thai sauce.
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and lime juice until the sugar dissolves. Set aside.
- fry · ~2 min
Cook the shrimp.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add shrimp and a pinch of salt; stir-fry 2 minutes until pink and just cooked through.3.Transfer shrimp to a plate and set aside.TIPWork fast — high heat keeps shrimp tender. They'll finish cooking in the residual heat. - fry · ~1 min
Scramble the eggs.
1.Add 0.5 tbsp oil to the same wok over medium heat.2.Pour in beaten eggs and let set for 10 seconds, then scramble lightly.3.Push eggs to one side of the wok. - saute · ~1 min
Sauté the aromatics.
1.Add remaining 1.5 tbsp oil to the empty side of the wok.2.Add garlic and shallot; stir-fry until fragrant and lightly golden (30 seconds).TIPKeep the eggs off to the side so the aromatics get direct heat and release their fragrance. - fry · ~2 min
Stir-fry the noodles.
1.Toss the soaked noodles into the wok and increase heat to high.2.Pour the sauce over the noodles and toss constantly with tongs for 1-2 minutes until noodles absorb the sauce and soften.3.Add a splash of water if the noodles seem dry.TIPUse tongs and a lifting-and-dropping motion — it aerates the noodles and prevents clumping. - fry · ~1 min
Add the shrimp and vegetables.
1.Return the cooked shrimp to the wok along with green onions and bean sprouts.2.Toss everything together for 30 seconds until well combined and heated through.TIPDon't overcook the bean sprouts — they should stay crunchy for texture contrast. - garnish
Plate and garnish.
Divide pad thai among plates. Sprinkle generously with crushed peanuts and cilantro. Serve immediately with lime wedges on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice noodles in cold water, not hot, to prevent them from turning mushy during stir-frying.
- 2Prep all ingredients before you start cooking—Pad Thai comes together very quickly once the wok is hot.
- 3Use a wok over high heat to get proper wok hei (that smoky, charred flavor) for authentic taste.
- 4Add a splash of water if the noodles look dry while stir-frying; this helps them finish cooking evenly.
- 5Don't overcook the bean sprouts—add them at the very end so they stay crunchy and fresh.
- 6Toss the noodles with a lifting-and-dropping motion using tongs to keep them separate and well-coated.
- 7If your tamarind paste is very thick, thin it with a little warm water before mixing the sauce.
Adapt it for your goals.
Chicken pad thai
Replace shrimp with 300g boneless chicken thigh, thinly sliced. Stir-fry until golden and cooked through before adding eggs. Great for when you want a heartier protein.
vegetarian pad thaiVegetarian pad thai
Omit shrimp and fish sauce; use 300g extra-firm tofu (cubed and pan-fried) and 2 tbsp soy sauce or tamari instead of fish sauce. Perfect for a plant-based meal.
spicy pad thaiSpicy pad thai
Add 1-2 teaspoons of Thai chili flakes (or 2-3 minced bird's eye chilies) when sautéing the garlic and shallots. Ideal for those who love heat.
gluten free pad thaiGluten-free pad thai
This recipe is naturally gluten-free as written (use tamari instead of soy sauce if needed). Double-check fish sauce brand to ensure no wheat additives.
Why this is on our healthy list.
Lean Protein from Shrimp
Shrimp is a low-fat, high-quality protein source that supports muscle maintenance and repair without excess calories.
Rich in Antioxidants
Tamarind paste and lime juice provide vitamin C and polyphenols that help protect cells from oxidative stress.
Crunchy Vegetable Boost
Bean sprouts and green onions add fiber, vitamins B and C, and a refreshing crunch for minimal calories.
Healthy Fats from Peanuts
Roasted peanuts contribute monounsaturated fats and vitamin E, which support heart health and satiety.
Frequently asked questions
Mix 2 tablespoons lime juice with 1 tablespoon brown sugar and 1 teaspoon soy sauce as a substitute—it won't be identical but gives a similar sweet-sour profile.
