Shrimp Pad Thai Noodles Recipe

Irresistible Shrimp Pad Thai Noodles You Can Make at Home Tonight

There’s something magical about that first bite of Pad Thai—the balance of sweet, tangy, salty, and savory flavors, all wrapped around slippery, chewy rice noodles and juicy shrimp. It’s a dish that instantly transports you to the bustling streets of Bangkok, where the scent of sizzling seafood and caramelizing sauce wafts through the night air.

As a food writer and home cook, I’ve tried my fair share of so-called “authentic” Pad Thai recipes over the years. Some were too sweet, others too dry, and a few just didn’t hit the right notes. After years of trial, error, and a couple of Pad Thai–induced kitchen disasters, I finally cracked the code for what I now believe is the best shrimp Pad Thai noodle recipe—one that’s authentic, easy, healthy, and, most importantly, doable on a weeknight.

In this post, I’ll share exactly how to make this homemade Asian seafood dinner that’s bursting with flavor. Whether you’re cooking for your family, meal prepping for the week, or just craving Thai food without the takeout prices, this recipe is for you.

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Why You'll Love This Shrimp Pad Thai Noodle Recipe

Quick & Easy: Ready in under 30 minutes—yes, even on your busiest weekday.

Healthy Ingredients: Fresh veggies, lean protein, and less oil than restaurant versions.

Authentic Sauce: No ketchup shortcuts—just real, balanced flavors.

Perfect Texture: Chewy rice noodles, plump shrimp, and a crunch from peanuts.

Homemade & Budget-Friendly: One trip to the Asian aisle and you’re set for multiple dinners.

Ingredients You’ll Need

This recipe serves 4 people generously. Here's what you'll need:

For the Noodles & Protein

8 oz rice noodles, medium-width (flat)

1 lb raw shrimp, peeled and deveined (medium size, tail off)

2 eggs, lightly beaten

1 cup bean sprouts, rinsed

4 green onions, chopped

3 tbsp roasted peanuts, crushed

2 cloves garlic, minced

2 tbsp neutral oil (like canola or avocado)

For the Pad Thai Sauce

3 tbsp tamarind paste

3 tbsp fish sauce

2 tbsp brown sugar

1 tbsp lime juice

1 tsp soy sauce

Optional: 1 tsp chili garlic paste (if you like it spicy)

Garnishes

Fresh lime wedges

Extra peanuts

Fresh cilantro (optional)

How to Make Shrimp Pad Thai Noodles at Home

This is a one-pan dish, but timing is everything. Prep all your ingredients before you heat the pan—once you start stir-frying, it moves fast!

Step 1: Soak the Noodles

Place your rice noodles in a large bowl and cover with warm water.

Let soak for 20–30 minutes until they are pliable but not mushy. Drain and set aside.

Tip: Don’t over-soak or boil the noodles—they’ll finish cooking in the sauce.

Step 2: Make the Sauce

In a small bowl, whisk together:

3 tbsp tamarind paste

3 tbsp fish sauce

2 tbsp brown sugar

1 tbsp lime juice

1 tsp soy sauce

(Optional) 1 tsp chili garlic paste

This sauce is where all the Pad Thai magic lives—sweet, salty, sour, and deeply umami.

Chef’s Product Pick #1: Joyce Chen 14-Inch Carbon Steel Wok

This dish is all about fast cooking at high heat. A good wok is essential—not just for Pad Thai, but for any stir-fry you make.

Why I Love It:

The Joyce Chen Carbon Steel Wok is lightweight but durable, heats evenly, and gives that perfect sear you’d get from a Thai street vendor.

Buy it on Amazon – Perfect for Pad Thai and so much more.

Step 3: Cook the Shrimp

Heat 1 tbsp of oil in your wok or large skillet over medium-high heat.

Add shrimp in a single layer and sear for 1–2 minutes per side until just pink and cooked through.

Remove and set aside.

Tip: Don’t overcrowd the pan. Cook shrimp in batches if needed for that golden sear.

Step 4: Cook the Aromatics and Eggs

Add another 1 tbsp of oil to the same pan.

Toss in minced garlic and cook for 30 seconds.

Push to the side and pour in beaten eggs.

Scramble quickly until just set.

Step 5: Noodles + Sauce

Add soaked noodles to the pan and pour the sauce over them.

Toss everything together, using tongs or chopsticks, until the noodles absorb the sauce and start to caramelize slightly (2–3 minutes).

Step 6: Add Veggies and Shrimp

Toss in bean sprouts, green onions, and the cooked shrimp.

Stir-fry for another minute just until combined.

Step 7: Garnish and Serve

Plate the noodles hot and top with crushed peanuts, a squeeze of fresh lime, and extra bean sprouts if desired.

Serve immediately.

What Makes This Recipe Authentic (Yet Totally Easy)

One of the reasons I adore this homemade Pad Thai is that it honors the authentic flavors of Thailand—tamarind for tang, fish sauce for depth, and lime for brightness—but without complicated steps. It’s a streamlined method that gives you the flavor punch of restaurant-quality Pad Thai without a long ingredient list or obscure cooking tools.

And unlike many takeout versions, this is a healthy shrimp Pad Thai—no added oils, less sugar, and packed with real ingredients.

Chef’s Product Pick #2: Thai Kitchen Tamarind Concentrate

Tamarind is the soul of Pad Thai, and this brand makes it easy to use without the mess of pods or pulps.

Why I Love It:

Thai Kitchen’s Tamarind Concentrate has the perfect tartness and is super consistent, saving you time without compromising flavor.

Get it on Amazon – A must-have for Thai cooking at home.

Healthy Twists & Variations

This dish is incredibly flexible if you want to tailor it to your preferences:

Lower Carb: Use half the noodles and double the bean sprouts or spiralized zucchini.

Gluten-Free: Be sure to use gluten-free fish sauce and soy sauce.

More Veggies: Add carrots, bell peppers, snap peas, or baby bok choy.

Spicier: Add Thai bird chilies or increase the chili paste in the sauce.

You can also substitute shrimp with:

Tofu (pressed and pan-fried)

Chicken breast (sliced thin)

A seafood mix (scallops, calamari, etc.)

Chef’s Product Pick #3: Foods Organic Rice Noodles

Pad Thai is only as good as its noodles, and these are the real deal—chewy, quick-cooking, and gluten-free.

Why I Love It:

Lotus Foods Rice Noodles never clump, hold sauce beautifully, and cook in just a few minutes.

Order on Amazon – Stock up for Pad Thai and other stir-fries.

What to Serve with Shrimp Pad Thai

If you’re feeling fancy, round out your Thai dinner with:

Thai cucumber salad – light, refreshing, and a great palate cleanser.

Thai iced tea – creamy and sweet with a hint of spice.

Mango sticky rice – the perfect tropical dessert.

But honestly, this shrimp Pad Thai is a showstopper on its own. One pan, one meal, total satisfaction.

Storing & Reheating

Pad Thai is best served fresh, but leftovers will still taste great the next day.

Store: Keep in an airtight container in the fridge for up to 2 days.

Reheat: Toss in a pan with a splash of water or chicken broth. Avoid microwaving—it ruins the noodle texture.

Final Thoughts: Your Go-To Weeknight Thai Dinner

This shrimp pad Thai noodle recipe has become a regular in my home—and not just because it’s delicious. It’s easy, quick, authentic, and healthy. As someone who writes about food for a living, I love when a recipe not only tastes great but feels like a little culinary escape after a long day.

And if you're a woman juggling work, family, or both (like many of you reading this), having a go-to Asian-inspired dinner that comes together in under 30 minutes is nothing short of a lifesaver.

So the next time you’re tempted to open that delivery app—don’t. Head to your kitchen, grab your wok, and make this irresistible homemade shrimp Pad Thai instead.

If you try it, I’d love to hear what you think in the comments. Share your twist or tag me with your Pad Thai creations!