Go Back

Shrimp Pad Thai with Peanuts and Lime

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare Noodles : Cook rice noodles according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
  • Step 2: Make Pad Thai Sauce : In a small bowl, whisk together fish sauce, tamarind paste, soy sauce, brown sugar, lime juice, and chili garlic sauce. Adjust sweetness, salt, or heat according to taste.
  • Step 3: Cook Shrimp : Heat vegetable oil in a large skillet or wok over medium-high heat. 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 : In the same pan, add garlic and sauté for 30 seconds. Push garlic to the side, add eggs, and scramble until just set. Add bell pepper and green onions, stir-fry 1–2 minutes until tender-crisp.
  • Step 5: Combine Noodles, Shrimp, and Sauce : Add cooked noodles and shrimp back to the pan. Pour in Pad Thai sauce and toss everything to coat evenly. Stir in bean sprouts and cook for another minute until heated through.
  • Step 6: Serve : Plate Pad Thai, sprinkle with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for squeezing.