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Shrimp Pad Thai
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Easy Spicy Shrimp Pad Thai Recipe

This easy recipe takes only 20 minutes to put together, and we guarantee you won’t need Thai takeout again for Spicy Shrimp Pad Thai. Our version is much healthier than what you would find at a restaurant, and don’t forget Thai rice noodles don’t need to be boiled - just soak them in hot water.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 8 ounces Thai rice noodles
  • 1 pound uncooked shrimp 21/25 or 26/30 size, peeled and deveined
  • 4 tablespoons vegetable oil divided
  • 2 cloves garlic
  • 1/3 cup brown sugar
  • 3 large eggs beaten
  • 3 tablespoons rice vinegar
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 4 green onions chopped, divided
  • 2 carrots sliced into thin strips
  • 2 cups bean sprouts

Topping ingredients

  • 1/4 cup peanuts crushed
  • 1 lime
  • 1/3 cup cilantro chopped
  • red pepper flakes optional
  • 1 lemon

Instructions

  • Prepare rice noodles according to the instructions on the package, or as described in the recipe notes.
  • Drain the noodles and add 1 tablespoons oil to prevent it from sticking. Set aside.
  • In a medium-sized bowl, mix together brown sugar, rice vinegar, soy sauce and fish sauce. This is the Pad Thai sauce.
  • Heat remaining 3 tablespoons oil in a large non-stick skillet over medium-high heat. Add garlic and half of the green onion and sauté 1 minute. (Optional: Add red flakes)
  • Add carrots and sauté for 2 more minutes.
  • Push the mixture to the edge of the pan and add beaten eggs to the center. Cook and scramble until eggs have cooked through.
  • Add in bean sprouts and cook for 1 minute.
  • Add in shrimp and toss everything together and cook for about 3 minutes until shrimp turns pink.
  • Add noodles and sauce mixture to the skillet. Toss everything together and combine well.
  • Remove from heat. Squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy!

Notes

  • Thaw the shrimp before cooking so that they can be cooked evenly.
  • Soak noodles in hot water to get them ready faster. Soak them until they are tender but slightly undercooked. As they will be fried with vegetables and shrimp later in the skillet or wok.
  • Drizzle oil to your softened noodles after they are drained. It will prevent them from sticking.
  • Don’t overcook the shrimp. You need less than 2 minutes for each side. When they turn pink, it means that the shrimp are cooked.