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Easy Tangy Shrimp Pad Thai Recipe Perfect for Quick Homemade Dinner

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A quick and easy shrimp Pad Thai recipe that balances tangy tamarind, spicy chili, and crunchy peanuts for a flavorful and satisfying meal ready in under 30 minutes.

Ingredients

Scale
  • 8 ounces (225g) rice noodles (flat, about ¼ inch wide), soaked in warm water until soft
  • 12 ounces (340g) shrimp, peeled and deveined (medium to large size works best)
  • 2 tablespoons vegetable oil (or peanut oil for extra flavor)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts, rinsed
  • 3 green onions, sliced thin
  • ¼ cup roasted peanuts, roughly chopped
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon lime juice (freshly squeezed)
  • 1 teaspoon chili flakes or Sriracha

Instructions

  1. Place the rice noodles in a large bowl and cover with warm water. Let them soak for 20-25 minutes until pliable but not mushy. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, and chili flakes. Taste and adjust seasoning as needed.
  3. Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until pink and just cooked through. Remove shrimp and set aside.
  4. Add the remaining tablespoon of oil to the pan. Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the beaten eggs and scramble gently until just set.
  5. Add the soaked noodles to the pan with the eggs. Pour the sauce over and stir-fry quickly, coating the noodles evenly for about 2-3 minutes.
  6. Return the shrimp to the pan along with the bean sprouts and green onions. Toss everything together for another minute to warm through and combine flavors.
  7. Plate the shrimp Pad Thai and sprinkle with chopped roasted peanuts. Serve with lime wedges on the side.

Notes

If noodles start sticking, splash a little water or oil to loosen them. Do not over-soak noodles to avoid mushiness. Cook shrimp quickly on high heat to keep tender. Sauce can be prepared ahead and stored in the fridge for up to a week. For gluten-free, ensure fish sauce and tamarind paste are certified gluten-free.

Nutrition

Keywords: shrimp pad thai, easy pad thai, quick dinner, tangy pad thai, homemade pad thai, thai noodles, shrimp recipe

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