Shrimp Pad Thai

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This traditional Thai dish can be made using shrimp, chicken or tofu. Peanuts, eggs and bean sprouts are just a few of the ingredients that make this recipe sing.

Time 30 mins
Servings 4
Difficulty Medium





  • ½ lb Rice noodles
  • 4 cups Boiling water


  • ¼ cup Fish sauce
  • ¼ cup Lime juice
  • 3 tbsp Brown sugar
  • ½ tsp Red pepper flakes


  • 3 tbsp Neutral oil
  • 1 clove Garlic, minced
  • 2 onions Green onion, chopped
  • 2 Eggs
  • 1 ½ cups Bean sprouts
  • ½ lb Shrimp, peeled & deveined (31-35)


  • ½ cup Peanuts, unsalted, chopped
  • for garnish Lime wedges
  • for garnish Red pepper flakes
  • ½ cup Bean sprouts


  • Place rice noodles in a large bowl. Pour boiling water over noodles and let soak until al dente, about 5 minutes. Drain and run under cold water. Set aside.
  • In a medium bowl, whisk together fish sauce, lime juice, brown sugar and red pepper flakes; set aside.
  • In a large wok or frying pan, heat neutral oil over high heat. Add garlic and green onions and stir-fry until fragrant, about 1 minute.
  • Add eggs and cook, stirring, for about 2 minutes. Add bean sprouts and stir-fry until crisp-tender, about 3 minutes.
  • Move bean sprouts and egg mixture to side of wok and add shrimp to other side. Let cook until bright pink, about 5 minutes.
  • Stir everything together and add sauce and rice noodles. Toss until noodles are heated through and sauce has thickened slightly.
  • Serve, garnished with peanuts, lime wedges, red pepper flakes and bean sprouts.


  • Add chicken, shrimp or tofu if desired 
  • You can substitute rice vinegar for lime juice 
  • Alternatively, you can use peanut oil 
  • Using a wooden spoon to stir is recommended due to high temperature (i.e silicone may melt)