Authentic Shrimp Pad Thai Recipe: Restaurant-Style at Home

This American-friendly twist on classic Shrimp Pad Thai pairs succulent shrimp, crisp vegetables, and a tangy-sweet sauce with tender rice noodles. Made from ingredients you can find at an everyday grocery store, this recipe is simple to prepare and quickly becomes a family favorite.

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Homemade Shrimp Pad Thai Recipe

Pad Thai is beloved for its balance of salty, sour, and sweet flavors. While you can make it with chicken, tofu, or other proteins, shrimp adds a bright, sweet note that many people love. This version is an Americanized take designed to use ingredients available at most supermarkets. For a more traditional flavor you can add tamarind paste if you have it, but the sauce here captures the essential tang and sweetness without specialty items.

This recipe is family-friendly and mild, but you can easily increase the heat by adding more sriracha or chili to taste.

Ingredients

• Fish Sauce – Provides the savory, tangy backbone of the sauce. If you can find it, don’t skip it.
• Soy Sauce, Tamari, or Coconut Aminos – Use tamari or coconut aminos for a gluten-free option. Low-sodium soy sauce works well if you prefer less salt.
• Rice Vinegar – Adds a bright, mild acidity typical of Thai dishes.
• Brown Sugar – Balances the savory and sour notes with sweetness.
• Peanut Butter – Creates a slightly creamy texture in the sauce; 100% natural works well.
• Sriracha – Adds a touch of heat and balances the sugar. Increase for more spice.
• Rice Pad Thai Noodles – Flat rice noodles labeled for pad thai; use about half a 14-oz pack if needed.
• Olive Oil or Neutral Cooking Oil – For sautéeing shrimp and vegetables.
• Raw Shrimp – Jumbo, large, or medium shrimp all work; peel and devein before cooking.
• Red Bell Pepper – Thinly sliced for color and crunch.
• Carrot – Cut into matchsticks for texture.
• Eggs – Scrambled into the dish for richness.
• Bean Sprouts – Fresh are best; rinse canned sprouts if using.
• Lime Wedges – Served on the side so diners can squeeze fresh lime juice.
• Cilantro – Chopped, for garnish.
• Peanuts – Chopped, for the classic crunchy finish.

For the full ingredient amounts, see the recipe card further down.

Instructions

Prepare the sauce: Whisk together fish sauce, soy sauce (or tamari/coconut aminos), rice vinegar, brown sugar, peanut butter, and sriracha in a small bowl until smooth. Set aside.

Cook the noodles: Prepare rice pad Thai noodles according to package directions until tender. Drain and rinse under cold water to prevent sticking, then set aside.

Cook the shrimp: Heat a large skillet over medium heat with 1 teaspoon oil. Cook shrimp in a single layer in two batches, about 2–3 minutes per side, until pink and opaque. Transfer cooked shrimp to a plate.

Sauté the vegetables: Add the remaining oil to the skillet and sauté the red bell pepper and carrot matchsticks for 3–5 minutes until they begin to soften.

Scramble the eggs: Push the vegetables to one side of the pan. Add beaten eggs to the empty side and scramble until nearly set, then mix them into the vegetables.

Add bean sprouts: Stir in the bean sprouts and cook for about 1 minute to warm through.

Combine everything: Add the cooked noodles, shrimp, and prepared sauce to the skillet. Toss gently to coat and cook for 3–5 minutes until the sauce thickens slightly and everything is heated through.

Garnish and serve: Divide the Shrimp Pad Thai among plates and garnish with lime wedges, chopped peanuts, and cilantro. Serve immediately.

Yield: serves 4

Shrimp Pad Thai

With succulent shrimp, fresh veggies, and an easy homemade sauce, this Pad Thai is an approachable Americanized version that still delivers big flavor.

Prep Time
10 minutes

Cook Time
29 minutes

Total Time
39 minutes

Ingredients

• 3 tablespoons fish sauce
• 2 tablespoons soy sauce, or coconut aminos
• 2 tablespoons rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons peanut butter
• 1 teaspoon sriracha, or more to taste
• 7 ounces rice pad Thai noodles
• 2 teaspoons olive oil
• 1 pound raw shrimp, shells removed
• 1 red bell pepper, thinly sliced
• 1 carrot, cut into matchsticks
• 4 eggs
• 7 ounces bean sprouts
• Lime wedges
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts

Instructions

1. In a small bowl combine fish sauce, soy sauce (or substitute), rice vinegar, brown sugar, peanut butter, and sriracha. Stir until smooth.
2. Bring a large pot of water to a boil and cook rice noodles according to package directions until tender. Drain and rinse with cold water to prevent sticking.
3. Heat a large skillet over medium heat with 1 teaspoon oil. Cook half the shrimp 2–3 minutes per side until pink; transfer to a plate. Repeat with remaining shrimp.
4. Add remaining oil to the skillet and sauté red bell pepper and carrots for 3–5 minutes until softened.
5. Push vegetables to one side, add beaten eggs to the empty side, scramble until nearly set, then combine with the vegetables.
6. Stir in bean sprouts and cook 1 minute.
7. Add noodles, shrimp, and prepared sauce. Toss gently and cook 5–8 minutes until sauce thickens and everything is heated through.
8. Serve with lime wedges, chopped peanuts, and cilantro.

Notes

This Pad Thai is intentionally mild; the small amount of sriracha balances the sugar rather than making it spicy. Increase sriracha to achieve a spicier, more traditional heat level.

Nutrition Information:

Yield:

4

Serving Size:

1/4 of the dish

Amount Per Serving:
Calories: 726Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 526mgSodium: 3118mgCarbohydrates: 59gFiber: 5gSugar: 21gProtein: 58g

Nutritional data is automated and may vary depending on ingredient brands and substitutions.

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