Shrimp Pad Thai: A Restaurant-Style Thai Noodle Dish Made at Home

By cosass

September 25, 2026 4 Min Read

Skip the takeout and make a fresh, flavorful Shrimp Pad Thai packed with noodles, shrimp, and irresistible sweet-and-savory flavor right at home. This Thai noodle dish combines tender rice noodles, juicy shrimp, and a savory-sweet sauce with just the right amount of tang. Tossed with classic ingredients and finished with crunchy peanuts and fresh lime, every bite delivers a delicious balance of textures and bold flavor. It is a satisfying, restaurant-style meal that comes together beautifully for an easy weeknight dinner or a fun homemade takeout night.

Why You Will Love This Shrimp Pad Thai

This recipe uses the classic ingredients for the Pad Thai sauce, including tamarind paste and palm sugar. These can easily be substituted, but the traditional ingredients make all the difference. There is more protein in this dish than in other Pad Thai recipes because it uses one pound of fresh shrimp, making it a hearty overall meal. Soaking the noodles instead of boiling them helps them keep their shape better for a more enjoyable experience.

Recipe Ingredients

The full list of ingredients and amounts is included in the recipe card below. Key components include:

Peanuts – For added crunch and texture on top of the dish when serving.
Garlic Chives – The more traditional chive used in Asian cooking, adding more garlic flavor to the dish.
Rice Noodles – The classic base that holds all the flavors together.

Variations

Garlic Chives – You can substitute green onions if you are unable to find garlic chives.
Palm Sugar – If you cannot find palm sugar, you can substitute coconut sugar or even brown sugar if needed.

How to Make Shrimp Pad Thai

Soak your noodles for 1 hour in room temperature water and then drain.
While the noodles soak, make the Pad Thai sauce. In a small saucepan, combine the palm sugar, water, tamarind paste, and fish sauce over medium-low heat. Cook for 2–3 minutes, whisking frequently, until the palm sugar has dissolved. Remove from the heat and set aside.
Add 1 tablespoon of vegetable oil to the wok over medium-high heat. Once hot, add the shrimp and cook until opaque. Remove and set aside.
Next, add another tablespoon of vegetable oil to the wok, then stir-fry garlic, shallots, tofu, preserved radish, and dried shrimp for 2–3 minutes until fragrant.
Then, add noodles and sauce to the wok and toss constantly until the noodles absorb most of the sauce and become tender.
Push the noodles to one side. Add the eggs to the empty side of the wok and scramble until just set before tossing everything together.
Return the shrimp to the pan. If desired, add ¼ teaspoon Thai chili flakes for a mild heat (or more to taste), then add the bean sprouts, garlic chives, and half of the peanuts. Toss everything together until the bean sprouts are just wilted.
Taste and add more fish sauce, tamarind, palm sugar, or chili flakes if desired. Then serve with lime, peanuts, and chili flakes.

FAQs

Can I use other proteins other than shrimp in this Pad Thai?

Yes, you can use any protein you prefer. Others recommended include chicken, beef, or even additional tofu for a vegetarian option.

What can I serve with this Shrimp Pad Thai?

Some favorite recipes to serve with this Pad Thai are Fresh Thai Spring Rolls with Peanut Sauce and Thai Cucumber Salad.

Storage Information

You can store any leftovers of this Shrimp Pad Thai recipe in an airtight container in your fridge for 3–4 days. To reheat, you can do so on the stovetop over medium heat with a splash of water or in your microwave until everything has warmed through. For longer storage, you can freeze this Pad Thai for 1 month, but note the noodles may become softer after thawing. Be sure to thaw overnight in the fridge before reheating.