Quick & Flavorful Shrimp Pad Thai—Made for Busy Nights!

I still remember the first time I tried Pad Thai at a tiny street cart in New York City. It was cold, I was hungry, and I had no idea what to expect.

But one bite into those sweet, tangy, peanut-y noodles, and I was hooked. The best part? It wasn’t complicated, just a perfect balance of flavors.

That’s what I want to bring to your kitchen—a quick, fresh, and easy Shrimp Pad Thai you can whip up in 20 minutes with ingredients from your local grocery store.

This recipe is light, nutritious, and bursting with flavor, thanks to crisp veggies, fresh shrimp, and a homemade sauce that’s better than takeout.

If you love Thai food but don’t want the hassle of complicated ingredients, this one’s for you!

Chef’s Tips & Variations

• Want it vegetarian? Swap shrimp for tofu or extra veggies.
• No tamarind? Mix lime juice with a touch of vinegar for a similar tang.
• Gluten-free? Use tamari instead of soy sauce.
• Spice it up! Add extra chili flakes or a splash of Sriracha.

Serving Suggestions & Presentation

Serve Pad Thai on a large platter with lime wedges and extra peanuts on the side. Pair it with a light cucumber salad or Thai iced tea for a restaurant-style meal at home.

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Quick Shrimp Pad Thai

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• Author: Chelsea Catalan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-fry
• Cuisine: Thai-inspired

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Description

A fast, easy, and flavorful homemade Pad Thai with shrimp, fresh veggies, and a delicious sauce. Ready in 20 minutes!

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Ingredients

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(Serves 4)

For the Sauce:

• 3 tbsp tamarind paste (or 2 tbsp lime juice + 1 tbsp rice vinegar as a sub)
• 2 tbsp fish sauce (or soy sauce for a milder flavor)
• 1 tbsp soy sauce
• 1 tbsp brown sugar (or honey)
• 1 tbsp peanut butter (optional for extra creaminess)
• ½ tsp chili flakes (adjust to taste)

For the Pad Thai:

• 8 oz rice noodles
• 2 tbsp neutral oil (like avocado or peanut oil)
• ½ lb shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 1 cup bean sprouts
• ½ cup shredded carrots
• ½ cup bell peppers, thinly sliced
• 2 green onions, chopped
• ¼ cup chopped peanuts
• Fresh cilantro & lime wedges for garnish

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Instructions

Step 1: Cook the Noodles

1. Boil water and soak rice noodles according to the package instructions (usually 6-8 minutes). Drain and rinse under cold water to prevent sticking.

Step 2: Make the Sauce

2. In a small bowl, whisk together all sauce ingredients. Set aside.

Step 3: Sauté the Shrimp

3. Heat 1 tbsp oil in a large pan over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.

Step 4: Scramble the Eggs

4. Add the remaining 1 tbsp oil to the pan. Pour in beaten eggs and scramble until just set. Push eggs to the side of the pan.

Step 5: Stir-fry the Veggies & Noodles

5. Add garlic, carrots, and bell peppers. Stir-fry for 1 minute.
6. Add cooked noodles and sauce. Toss everything together for another 2 minutes.
7. Add shrimp, green onions, and bean sprouts. Stir well and remove from heat.

Step 6: Garnish & Serve

8. Sprinkle with peanuts, fresh cilantro, and a squeeze of lime. Serve hot!

Notes

Great for meal prep. Swap shrimp for tofu to make it vegetarian!

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Nutrition

• Serving Size: 1 plate
• Calories: ~450
• Sugar: 7g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 145mg