Jump Into the Flavors of Thailand — Without Leaving Your Kitchen!

Hey there, kitchen buddy! Ready to whip up something punchy, bright, and downright irresistible? This homemade shrimp pad Thai is your quick ticket to vibrant flavors and a satisfying bite, all in under 30 minutes. Why settle for takeout when you can craft this comforting bowl with pantry staples? Plus, it’s so simple, you might just make it a weekly ritual—no judgment if you get hooked! The tender shrimp, chewy rice noodles, and that tangy, slightly sweet sauce will keep your taste buds dancing. Think of it as a symphony of savory, tangy, and a touch of crunch—perfect for a cozy night in or impressing friends. And hey, it’s a great excuse to always have fish sauce, lime, and peanuts on hand. Feel free to experiment with veggies or spice levels. Let’s get cooking—trust me, this dish is a real crowd-pleaser that’s easier than you think! Want to spice things up? Pair it with a refreshing mango salsa or a crisp cucumber salad.

Shrimp Pad Thai

This shrimp pad Thai is a stir-fried noodle dish featuring tender shrimp, chewy rice noodles, and a tangy, slightly sweet sauce. It is prepared by stir-frying ingredients in a wok or large skillet, resulting in a flavorful, saucy dish with a mixture of textures from the shrimp, noodles, and crunch toppings. The final presentation is vibrant and glossy, with garnishes that add freshness and crunch to each bite.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 550

Ingredients Equipment Method Notes

Ingredients

200 grams rice noodles preferably flat rice noodles
300 grams shrimp peeled and deveined
3 tablespoons vegetable oil
3 cloves garlic minced
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon tamarind paste or substitute with lime juice
2 teaspoons sugar
2 green onions scallions chopped, for garnish
50 grams peanuts chopped, for garnish
1 lime lime cut into wedges for serving

Equipment

Wok or large skillet
Medium mixing bowls

Method

Cook the rice noodles in boiling water according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from pan and set aside.
300 grams shrimp
Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the minced garlic and cook, stirring frequently, until fragrant and lightly golden, about 30 seconds to 1 minute.
3 cloves garlic
Stir in fish sauce, soy sauce, tamarind paste, and sugar. When the mixture begins to bubble and the sauce darkens slightly, about 1-2 minutes, add the cooked noodles to the pan.
2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon tamarind paste, 2 teaspoons sugar
Add the cooked shrimp back into the pan, tossing everything together to evenly coat the noodles with the sauce. Cook for another 2-3 minutes, until heated through and slightly sticky.
300 grams shrimp
Serve the pad Thai hot, garnished with chopped green onions and peanuts. Squeeze lime wedges over the dish just before eating for added freshness.
2 green onions scallions, 50 grams peanuts, 1 lime lime

Notes

Adjust spice levels with chili flakes if desired. For more vegetables, add bean sprouts, carrots, or bell peppers during stir-frying.

There you have it—your go-to shrimp pad Thai, quick, tasty, and totally customizable! For an extra boost, sprinkle some chopped peanuts and squeeze additional lime before serving. I’d love to hear how yours turns out, so share your tweaks or any fun twists—happy cooking! Remember, a good meal is just a stir-fry away.

Quick & Delicious Shrimp Pad Thai: Your New Favorite Weeknight Dinner!