Introduction

Shrimp Pad Thai is a quintessential Thai street food dish, celebrated for its balance of sweet, tangy, salty, and savory flavors. This version features tender shrimp stir-fried with rice noodles, vegetables, and a flavorful Pad Thai sauce, then garnished with crunchy peanuts, fresh lime, and cilantro.

This dish is vibrant, quick to prepare, and restaurant-quality at home. The combination of shrimp, rice noodles, and tangy sauce creates a perfect harmony of textures and flavors, making it a dish that’s both light yet satisfying.

Why I Love This Recipe

I love this recipe because it’s fast, fresh, and customizable. The shrimp cook quickly, the sauce is tangy and slightly sweet, and the peanuts add a satisfying crunch. The combination of flavors and textures makes every bite exciting, and the lime adds a refreshing brightness that keeps it from feeling heavy.

It’s also versatile: you can add extra vegetables, adjust spice levels, or swap shrimp for chicken or tofu, making it a crowd-pleaser for family meals or dinner parties.

Why It’s a Must-Try Dish

• Authentic flavor: Captures the classic taste of Thai street food.
• Quick and easy: Ready in under 30 minutes.
• Balanced dish: Combines protein, noodles, and vegetables in one meal.
• Customizable: Adjust spice, protein, or add extra veggies.
• Vibrant presentation: Colorful, aromatic, and visually appealing.

Preparation and Cooking Details

• Preparation Time: 10 minutes
• Cooking Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Calories: ~450 kcal per serving

Course & Cuisine

• Course: Main Course / Noodles
• Cuisine: Thai / Asian

Ingredients

For the Pad Thai Sauce:

• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar or palm sugar
• 1 tablespoon lime juice
• 1 teaspoon chili garlic sauce (optional, for heat)

For the Noodles and Stir-Fry:

• 8 oz rice noodles
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges
• Fresh cilantro for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare Noodles

1. Cook rice noodles according to package instructions until al dente.
2. Drain and set aside, tossing with a little oil to prevent sticking.

Step 2: Make Pad Thai Sauce

1. In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, brown sugar, lime juice, and chili garlic sauce.
2. Adjust sweetness, salt, or heat according to taste.

Step 3: Cook Shrimp

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add shrimp, season lightly, and stir-fry 2–3 minutes until pink and cooked through. Remove shrimp and set aside.

Step 4: Stir-Fry Eggs and Vegetables

1. In the same pan, add garlic and sauté for 30 seconds.
2. Push garlic to the side, add eggs, and scramble until just set.
3. Add bell pepper and green onions, stir-fry 1–2 minutes until tender-crisp.

Step 5: Combine Noodles, Shrimp, and Sauce

1. Add cooked noodles and shrimp back to the pan.
2. Pour in Pad Thai sauce and toss everything to coat evenly.
3. Stir in bean sprouts and cook for another minute until heated through.

Step 6: Serve

1. Plate Pad Thai, sprinkle with chopped peanuts and fresh cilantro.
2. Serve with lime wedges on the side for squeezing.

How to Serve

• Serve hot as a main course.
• Offer extra lime wedges and chili sauce for additional flavor.
• Pair with a crisp Thai iced tea or a light white wine like Sauvignon Blanc.

Recipe Tips

• Tamarind paste: Adjust quantity depending on tartness; substitute lime juice if needed.
• Shrimp: Don’t overcook; they only need 2–3 minutes.
• Vegetables: Add snap peas, carrots, or cabbage for more crunch.
• Noodles: Rice noodles can stick if overcooked; rinse with cold water after boiling.
• Sauce balance: Taste and adjust sweet, sour, or salty notes before tossing.

Variations

1. Chicken Pad Thai: Replace shrimp with diced chicken breast.
2. Tofu Pad Thai: Use firm tofu for a vegetarian version.
3. Spicy Pad Thai: Increase chili garlic sauce or add fresh sliced chilies.
4. Extra Veggies: Add broccoli, snow peas, or shredded carrots for more nutrition.
5. Peanut-Free: Omit peanuts or substitute with cashews.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for 2–3 days.
• Freezer: Not recommended; rice noodles tend to become mushy when frozen.
• Reheating: Reheat gently in a skillet or microwave, adding a splash of water to loosen noodles if needed.

Special Equipment Needed

• Large skillet or wok
• Mixing bowls for sauce
• Tongs or spatula for tossing noodles
• Knife and cutting board for vegetables
• Small whisk or fork for sauce

Frequently Asked Questions (FAQ)

Q1. Can I make Pad Thai gluten-free?
Yes, use gluten-free soy sauce and tamari instead of regular soy sauce.

Q2. Can I prepare the sauce ahead?
Yes, make the Pad Thai sauce in advance and store in the fridge for up to 2 days.

Q3. Can I substitute tamarind paste?
Yes, use equal parts lime juice mixed with a pinch of sugar, though flavor will be slightly different.

Q4. Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking.

Q5. Can I add more protein?
Yes, mix shrimp with chicken, tofu, or even sliced beef.

Conclusion

Shrimp Pad Thai with Peanuts and Lime is a bright, flavorful, and satisfying Thai classic that’s quick and easy to make at home. The combination of tender shrimp, tangy sauce, crunchy peanuts, and fresh lime creates a dish that’s both comforting and vibrant.

Perfect for weeknight dinners, casual meals, or entertaining guests, this Pad Thai recipe is a must-try for lovers of Asian cuisine and seafood.