Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rice vermicelli noodles; 1/3 cup peanut or vegetable oil; 1 tablespoon minced garlic; 8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined; 5 green onions, cut into 2-in. pieces; 1 tablespoon dried shrimp*, minced; 2 cups bean sprouts, divided; 1/3 cup Vietnamese or Thai fish sauce; 2 tablespoons ketchup; 2 tablespoons sugar; 1 teaspoon red chile flakes; 2 large eggs, slightly beaten; 1/2 cup cilantro leaves; 1/3 cup chopped roasted unsalted peanuts (optional); 6 to 8 lime wedges; Sriracha* (Asian red chile sauce; optional)

Servings: persons

12 ounces rice vermicelli noodles
1/3 cup peanut or vegetable oil
1 tablespoon minced garlic
8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined
5 green onions, cut into 2-in. pieces
1 tablespoon dried shrimp*, minced
2 cups bean sprouts, divided
1/3 cup Vietnamese or Thai fish sauce
2 tablespoons ketchup
2 tablespoons sugar
1 teaspoon red chile flakes
2 large eggs, slightly beaten
1/2 cup cilantro leaves
1/3 cup chopped roasted unsalted peanuts (optional)
6 to 8 lime wedges
Sriracha* (Asian red chile sauce; optional)

1
Soak vermicelli noodles in a bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.
2
Meanwhile, heat a large wok or frying pan over high heat. Pour in oil and carefully swirl to coat sides. Add garlic, shrimp, and green onions and cook 2 minutes, stirring often. Stir in dried shrimp, 1 cup bean sprouts, the fish sauce, ketchup, sugar, and chile flakes. Push shrimp mixture to one side of pan and carefully pour eggs onto other side, trying to coat pan evenly. Let cook undisturbed 1 minute, then quickly scramble with other ingredients.
3
Drain noodles and add to egg mixture. Cook until noodles start to brown slightly, 3 to 4 minutes, stirring once or twice.
4
Transfer to plates. Top with remaining bean sprouts, the cilantro, and peanuts. Serve with lime wedges and Sriracha.
5
*Available in the Asian-foods section of well-stocked grocery stores.
6
Note: Nutritional analysis is per serving.

836

kcal

Calories

Fat

105

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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 12 ounces rice vermicelli noodles, 1/3 cup peanut or vegetable oil, 1 tablespoon minced garlic, 8 ounces (30 to 35 per lb.) raw shrimp, peeled and deveined, and more.

Yes, Shrimp 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.

That's it — enjoy your meal!

Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions