Why Make It at Home?

Let’s be honest—there’s nothing quite like the aroma of freshly cooked Pad Thai wafting through your kitchen. Plus, homemade means you control the fiery kick, tangy sweetness, and that perfect chewy texture. And guess what? It’s super quick, using pantry staples you already have lying around—no need to run to the store!

The Sensory Delight

Picture tender shrimp kissed with smoky char, tangled with slippery rice noodles, all bathed in a punchy, peanut-infused sauce—sounds pretty irresistible, right? The vibrant aromas and bright flavors will make your taste buds do a happy dance. Trust me, this dish is a flavor bonanza you won’t want to miss! Warning: It’s easy to get hooked! wink.

Feeling adventurous? While you’re at it, why not whip up a quick, zesty homemade salsa or pesto to serve alongside? The kitchen is your playground. So, let’s get those spatulas ready and make some magic happen!

Pad Thai

Pad Thai is a stir-fried noodle dish featuring rice noodles coated in a tangy, peanut-infused sauce. It typically includes cooked shrimp or chicken, scrambled eggs, bean sprouts, and chopped peanuts, resulting in a dish with a combination of chewy noodles, tender protein, and crunchy toppings. The final presentation is vibrant, with colorful garnishes and a glossy sauce coating every strand.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Main Course

Cuisine: Thai

Calories: 540

Ingredients Equipment Method

Ingredients

8 ounces rice noodles preferably thin and dried
2 tablespoons vegetable oil for stir-frying
1 small shrimp peeled and deveined
2 large eggs lightly beaten
3 tablespoons fish sauce or soy sauce as a substitute
2 tablespoons tamarind paste for authentic tang
1 tablespoon sugar palm sugar or regular
1 cup bean sprouts fresh and rinsed
1/4 cup chopped peanuts roasted if possible
2 green onions chopped for garnish
Lime wedges for serving

Equipment

Wok or large skillet
Mixing bowls
Cutting board
Chef's knife
Measuring spoons
Tongs or spatula

Method

Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat the wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot and shimmering, add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove the shrimp and set aside on a plate.
8 ounces rice noodles
Add the remaining tablespoon of oil to the wok. Pour in the beaten eggs and scramble gently, stirring until just set and slightly fluffy, about 30 seconds. Push the eggs to one side of the wok.
8 ounces rice noodles
Mix in the cooked noodles, cooked shrimp, fish sauce, tamarind paste, and sugar. Stir vigorously using tongs or spatula to combine everything evenly. Cook for 2-3 minutes, allowing the flavors to meld and the sauce to coat the noodles evenly. You should see a glossy, well-coated mixture with slightly caramelized edges.
8 ounces rice noodles
Add the bean sprouts and chopped green onions; toss everything together and cook for another minute until the bean sprouts are slightly wilted but still crunchy. Remove from heat and transfer to a serving platter.
8 ounces rice noodles
Sprinkle the chopped peanuts on top of the dish and garnish with lime wedges. Serve immediately while hot, allowing each person to squeeze lime over before eating.
8 ounces rice noodles

And there you have it—a quick, flavorful shrimp Pad Thai ready to impress! For an extra touch, sprinkle chopped peanuts and fresh lime wedges on top before serving. Be sure to share your masterpiece—I love seeing your kitchen adventures. Ready to turn up the heat and dive in? The wok is waiting!

Sizzle Up Your Kitchen עם Homemade Shrimp Pad Thai!