15-Minute Ginger Pad Thai Recipe

Name: 15-Minute Ginger Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Packed Palm Sugar; 1/4 cups Fish Sauce (gluten-free If Desired); 2 Tablespoons Tamarind Paste; 1/2 cups Water; 8 cups Water; 4 Tablespoons Canola Oil, Divided; 10 ounces, weight Rice Noodles (prefer 1/2 Inch Wide Ones); 2 Large Eggs, Briefly Stirred; 12 Large Shrimp, Uncooked, Peeled And Deveined; 1 Tablespoon Finely Chopped Fresh Ginger; 1 Tablespoon Pickled Ginger; 3 Tablespoons Homemade Pad Thai Sauce (see Notes); 1 Tablespoon Red Pepper Sauce; 3 ounces, weight Mung Bean Sprouts; 1/2 cups Chopped Chinese Chives, 2 Inches Long; 1/4 cubes Chopped Roasted Peanuts; 1 Medium Lime, Cut To Wedges

Try this homemade 15-Minute Ginger Pad Thai recipe the whole family will love. Made with Sugar, Fish Sauce, Tamarind Paste and Water. Easy step-by-step …

This 15-Minute Ginger Pad Thai relies on simple, everyday ingredients such as packed palm sugar, tamarind paste and water. It comes together quickly and makes 4 servings, at about 909 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 cups Packed Palm Sugar
1/4 cups Fish Sauce (gluten-free If Desired)
2 Tablespoons Tamarind Paste
1/2 cups Water
8 cups Water
4 Tablespoons Canola Oil, Divided
10 ounces, weight Rice Noodles (prefer 1/2 Inch Wide Ones)
2 Large Eggs, Briefly Stirred
12 Large Shrimp, Uncooked, Peeled And Deveined
1 Tablespoon Finely Chopped Fresh Ginger
1 Tablespoon Pickled Ginger
3 Tablespoons Homemade Pad Thai Sauce (see Notes)
1 Tablespoon Red Pepper Sauce
3 ounces, weight Mung Bean Sprouts
1/2 cups Chopped Chinese Chives, 2 Inches Long
1/4 cubes Chopped Roasted Peanuts
1 Medium Lime, Cut To Wedges

1
For the Pad Thai sauce (yields approximately 8 fluid ounces): Combine all the Pad Thai sauce ingredients in a 2-quart saucepan and bring to a boil.
2
Simmer for 30 minutes.
3
Remove from heat.
4
Let it cool to room temperature and then store in a jar and cover with lid.
5
You will only use a portion of the sauce for the Pad Thai.
6
Store extra in the refrigerator for 4 weeks or longer.
7
For the Pad Thai: In a 4-quart saucepan, bring the water to a boil.
8
Turn off the heat.
9
Add 1/4 teaspoon of oil into the water and then quickly immerse rice noodles into the hot water.
10
Stir gently.
11
Cover with the lid and then let them stand for 3 to 5 minutes until the noodles are soft yet firm.
12
Check noodles frequently to prevent overcooking.
13
Drain and rinse noodles in a strainer under cold water for 30 seconds.
14
Transfer the noodles into a bowl and set aside.
15
Heat a saute pan over high heat until smoky hot.
16
Add 1 tablespoon of oil and wait for 10 seconds or until the oil is hot.
17
Pour eggs into the oil and fry until scrambled to your liking.
18
Place eggs in a bowl and set aside.
19
In the same saute pan, over high heat, heat another 1 tablespoon of oil until hot.
20
Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked.
21
Use a spatula to push the fried shrimp and ginger to the side of the saute pan.
22
Add the rest of the oil and the drained softened rice noodles.
23
Stir quickly and then combine with shrimp, ginger, and scrambled eggs.
24
Add 1 tablespoon of water at a time if the noodles are too firm.
25
Add Pad Thai sauce and red pepper sauce.
26
Stir-fry until the noodles are evenly coated with sauce, and all ingredients are well mixed, approximately 2-3 minutes.
27
Stir in mung bean sprouts and mix briefly, approximately 1 minute.
28
Turn off heat.
29
Garnish with Chinese chives, peanuts, and lime wedges.
30
Serve immediately.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cups Packed Palm Sugar, 1/4 cups Fish Sauce (gluten-free If Desired), 2 Tablespoons Tamarind Paste, 1/2 cups Water, and more.

Yes, 15-Minute Ginger Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
909 kcal
Category
Seafood

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