Sizzle & Shine: Cozy Homemade Shrimp Pad Thai

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Let’s Get Cooking!

Picture this: a stir-fry bursting with juicy shrimp, tangy lime, and those irresistible chewy noodles. That’s exactly what you get with this quick and easy Shrimp Pad Thai. It’s way better than takeout, because you control every flavorful bite, and trust us — it’s delightfully punchy and aromatic.

And here’s the secret: it’s made with pantry staples, so you won’t have to run to the store for fancy ingredients. In just under 30 minutes, you’ll have a vibrant, crave-worthy dish that’s perfect for weeknights—or whenever you need a tasty escape from boring meals. You could say, it’s a real ‘pasta’ in the making, wink! Want to keep the flavor train rolling? Try whipping up a quick Thai-style peanut sauce for extra dunkability.

Now, grab those ingredients — and let’s turn your kitchen into a cozy Thai eatery!

Shrimp Pad Thai

Shrimp Pad Thai is a stir-fried noodle dish featuring tender shrimp, chewy rice noodles, and a tangy sauce made from pantry staples. The dish is cooked quickly in a hot wok or skillet, resulting in a vibrant, aromatic final presentation with a balance of textures from soft noodles to juicy shrimp and crunchy garnishes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 8 oz rice noodles dried or fresh
  • 1 lb lb shrimp peeled and deveined
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 2 eggs beaten
  • 3 cloves garlic minced
  • 1 lime lime wedge for garnish
  • to taste green onions sliced, for garnish
  • 1/4 cup crushed peanuts roughly chopped, optional for garnish

Equipment

  • Wok or large skillet
  • Cooking spatula or tongs
  • Measuring cups and spoons
  • Large pot (for boiling noodles)
  • Grater or knife (for lime wedge and garnish)

Method
 

  1. Bring a large pot of water to a boil, add rice noodles, and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
    1 lime lime wedge
  2. Heat a wok or large skillet over high heat, add 1 tablespoon of vegetable oil. Once shimmering, add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
    1 lb lb shrimp
  3. Add remaining 1 tablespoon of oil to the wok. Add minced garlic and cook, stirring constantly, until fragrant and lightly golden, about 30 seconds.
    3 cloves garlic
  4. Push garlic to one side of the wok and pour in the beaten eggs. Scramble eggs by stirring gently until just set, about 20 seconds.
    2 eggs
  5. Add cooked noodles to the wok along with fish sauce, soy sauce, and brown sugar. Toss everything together, cooking for 2-3 minutes until evenly coated and heated through. The noodles should be sticky and shiny.
    3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp brown sugar, 8 oz rice noodles
  6. Return the cooked shrimp to the wok, combining with the noodles. Stir well and cook for an additional minute until heated through and flavors meld. Remove from heat.
    1 lb lb shrimp
  7. Serve hot, garnished with sliced green onions, crushed peanuts, and a lime wedge for squeezing over the top. Optionally, add extra lime juice for tang.
    1 lime lime wedge, to taste green onions, 1/4 cup crushed peanuts

And there you have it — a fabulous, fuss-free Shrimp Pad Thai that’s ready to impress! Serve it up with a sprinkle of fresh chopped peanuts or cilantro for a lovely crunch and brightness. Got a favorite stir-fry tweak? Share your tips below — I love hearing how you make it your own! Happy cooking, friend!

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