Shrimp Pad Thai

4.43 from 14 votes
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Shrimp Pad Thai - the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout.

The best shrimp pad thai, made super easy with bean sprouts, chives, and limes.
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Shrimp Pad Thai

Pad Thai is a popular Thai stir-fried rice noodle dish with vegetables in a sweet and savory sauce topped with crushed peanuts.

You can make Pad Thai at home with chicken, shrimp, or a combination of chicken and shrimp. I love shrimp Pad Thai the best, as shrimp is my favorite.

Hot off the wok, this fried noodle is absolutely delicious, fresh, with the perfect balance of flavors. It is a tad spicy, savory, sweet and sour.


Ingredients To Make The Best Pad Thai Recipe

Homemade Thai shrimp pad Thai noodles, make this at home today for much healthier.

You can make this dish by getting these simple ingredients:

  • Shrimp
  • Skinny rice sticks
  • Tofu
  • Eggs
  • Bean sprouts
  • Tamarind
  • Fish sauce

See the recipe card for full information on ingredients.


Frequently Asked Questions

Is pad thai healthy?

The ingredients are relatively healthy, but put together, the calories may add up. Do not worry as my recipe has way less calories than you would find at your local Thai restaurant!

Does pad thai have dairy?

No, this does not have dairy.

How many calories per serving?

This recipe has 494 calories per serving.

Easy and delicious shrimp pad Thai recipe, ready to serve.

What To Serve With Shrimp Pad Thai

This meal is best served as an entree. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.

Additionally, feel free to explore my other authentic Thai recipes, such as Tom YumPad ThaiGreen Curry, Drunken Noodles and Thai Cucumber Salad next. They are all amazing and taste just like the ones in Bangkok!


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4.43 from 14 votes

Shrimp Pad Thai

Shrimp Pad Thai – the best pad thai recipe made with Thai rice noodles and shrimp. Easy to make, better tasting, and healthier than takeout.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 people
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Ingredients  

  • 8 oz (230g) dry skinny rice sticks
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 8 oz (230g) shrimp, shelled and deveined
  • 2 oz (230g) fried tofu, cut into pieces
  • 2 eggs, lightly beaten
  • 6 oz (170g) bean sprouts
  • 1 oz (30g) chives , or scallion, cut into 2-inch lengths

Tamarind Juice:

  • 2 tablespoons tamarind
  • 1/3 cup warm water

Sauce:

  • 3 1/2 tablespoons fish sauce
  • 4 tablespoons tamarind juice , or 3 tablespoons Chinese rice vinegar or apple cider vinegar
  • 1 1/2 teaspoons chili powder
  • 2 1/2 tablespoons sugar
  • 3 tablespoons water

Instructions 

  • Cook the skinny rice sticks according to the package directions. Strain them in a colander and run cold water over the noodles until they are cool. Set aside to drain.
  • Make the Tamarind juice by combining the tamarind and water. Use your hand or a spoon to massage and squeeze the tamarind pulp to release the flavor. The tamarind juice should be dark brown and slightly thick in consistency. Extract 4 tablespoons of juice and set aside, discarding the tamarind pulp.
  • Mix all the ingredients for the Sauce in a small bowl and set aside.
  • Heat the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic. Then, add the shrimp and tofu, continuing to stir. As soon as the shrimp changes color, add the rice sticks and stir continuously for 30 seconds. Use the spatula to push all the ingredients to one side of the wok or skillet.
  • Add the eggs and let them cook for about 1 minute, or until the bottom is set. Fold the noodles over the eggs, then add the sauce. Stir continuously until everything is well combined. Add the bean sprouts and chives, and give it a few quick stirs.
  • Turn off the heat and serve the noodles immediately, garnished with lime wedges and topped with peanuts.

Nutrition

Serving: 2people, Calories: 494kcal, Carbohydrates: 129g, Protein: 45g, Fat: 22g, Saturated Fat: 13g, Cholesterol: 449mg, Sodium: 3464mg, Fiber: 5g, Sugar: 33g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





21 Comments

  1. Maria says:

    If I have tamarind concentrate, how do I use that for the recipe? Do I add water or just do 4 tbs of the concentrate?

    1. Rasa Malaysia says:

      1 to 2 tablespoons or to taste!

      1. maria says:

        Great thank you! Should I dilute the 1 to 2 tbs of tamarind concentrate with water?

        1. Rasa Malaysia says:

          Sure maybe a little bit.

  2. Christie says:

    5 stars
    This was awesome! I had never made pad Thai from scratch and this turned out fantastic. I live outside NYC and had a very hard time finding tamarind so google turned up a good recipe as a substitute using tomato paste, rice vinegar, worstechire, sugar and water and it worked well. I will order tamarind from amazon before I make this again but thank you for such a great recipe- the whole family loved it!

    1. Rasa Malaysia says:

      Thanks Christine, I am so happy that you love my shrimp Pad Thai recipe. :)

  3. Ellen says:

    Any substitute for tamarind Juice?

    1. Rasa Malaysia says:

      You can use rice vinegar.

  4. Saru says:

    This looks extremely delicious…Thank you for sharing.

  5. EMAD HAMDY says:

    sorry i want to know thing . do we can used egg noodles with pad thai or only used rice noodles ??
    because sometimes i used egg noodles or white noodles with pad thai
    for i working chef in Chinese Restaurant …

    1. Rasa Malaysia says:

      It should be rice noodles for the pad thai.

  6. EMAD HAMDY says:

    thank you so much for it recipe and i like it but i dont like put beansprouts ……
    and it is nice item and i like you to show all your recipes for i learn from you
    thank you

  7. Jullian Regina says:

    I have to try this one. I have it out at restaurants every now and then but I’ve never tried to make it. Thanks for the recipe!!

    Jullian

  8. Arthur in the Garden! says:

    Yummy!

  9. Creamy Lemon Butter Chicken says:

    i like your shrimp

  10. Liz says:

    Thank you Bee for the nice recipe