Shrimp Pad Thai

Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.

Hello friends! Melanie here again from Garnish & Glaze. Today I’m sharing a favorite restaurant dish with you– Pad Thai. I love going out to eat but if I can make the same meal just as well and for a fraction of the price, I’m game! This Shrimp Pad Thai is just that kind of meal. Plus, it’s so easy to make and comes together quickly.

I love Asian food! It’s full of veggies, lots of textures, color, and flavors, and is pretty easy to make. I especially love Thai food because it’s almost always garnished with my favorite herb– cilantro. There was a time when I had an aversion to it but now I can’t get enough of this delicious herb that adds so much freshness. Plus, everything looks better with a pretty green garnish.

How to Make Shrimp Pad Thai:

The first step is to get your noodles soaking. You can find Thai Rice Noodles in the international aisle of your local grocery store. I’ve really enjoyed A Taste of Thai brand.

Then, mix together all the sauce ingredients so it’s ready to go for when you mix everything together at the end. If you like things hot and spicy, add in a teaspoon or two more sriracha sauce.

Next you’ll cook up the shrimp. I recommend buying shrimp that has already been deveined and if possible, also peeled. It’s totally worth the extra money. For easier eating, I recommend also removing the shrimp tails when you peel off the shells. I only left on the tails for looks.

I love the taste of shrimp but the fact that it cooks so fast makes it even better. Once it’s no longer grey and turns pink, remove it from the pan and scramble the eggs and then set them aside too. The last things to cook are all the veggies. Some recipes don’t have you cook the bean sprouts but I really enjoy them cooked and since I’m pregnant, they have the potential to have bacteria that can’t be washed off so they should be cooked just in case.

After sauteing all the veggies, add everything back to the pan– shrimp, eggs, noodles, and the sauce. Cook it together for 1-2 minutes until everything is warm and coated in the yummy sauce.

Dish up the Pad Thai and garnish with cilantro and chopped dry roasted peanuts. The cilantro adds a delicious fresh taste and the dry roasted peanuts add the perfect amount of saltiness in contrast to the sweet sauce and have a nice crunchy texture. It’s the perfect finishing touch dish and makes it looks even prettier.

This quick meal is sure to become a family favorite. Enjoy!

More great Thai recipes from Garnish & Glaze

Chicken Pad Thai

Slow Cooker Thai Sweet Chicken Chicken

Shrimp Pad Thai
Author: Melanie
Serves: 6

For the Sauce:
  • ½ cup brown sugar
  • 6 tablespoons soy sauce
  • ¼ cup rice vinegar
  • 4 teaspoon sriracha sauce
  • 1 lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
For the Pad Thai:
  • 1 pound shrimp peeled, deveined
  • 12 ounces Thai Rice Noodles
  • 1½ tablespoons oil
  • 3 eggs
  • 1½ cups bean sprouts
  • 1 cup matchstick carrots
  • 1 red bell pepper, sliced thin
  • 2 green onions, sliced thin
  • 3 tablespoons cilantro, chopped
  • ¼ cup dry roasted peanuts, chopped

  1. Prepare noodle according to package using the stir-fry method and drain.
  2. Mix all sauce ingredients in a liquid measuring cup and set aside.
  3. Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  4. Add remaining ½ tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
  5. Serve garnish with cilantro and peanuts.



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