This is a simple, homemade version of Shrimp Pad Thai that uses easy-to-find supermarket ingredients. If you’re a lover of Thai food, it’s sure to satisfy a craving for that cuisine without a trip to your local restaurant.
While most restaurants make the sauce for their Pad Thai with tamarind (either paste or concentrate – see notes for more info), this ingredient isn’t always readily available for home cooks. To remedy this, we’ve come up with a sauce that replicates the flavor of tamarind nicely.
When combined with the shrimp, eggs, garlic, bean sprouts, cilantro and peanuts, our homemade sauce produces a light, flavorful dish that may not be totally authentic, but is definitely delicious. Plus, it only takes about 30 minutes to prepare!
If you’re not a lover of shrimp, you can easily substitute a different protein like chicken, pork or tofu. Just be sure to use bite-sized pieces and adjust the stir-fry time accordingly.
This recipe is gluten free – see ingredient notes below.Print
Shrimp Pad Thai
Satisfy your craving for Thai food at home with our easy Shrimp Pad Thai recipe. It’s light, flavorful, quick to prepare, and made entirely with ingredients you can find on any supermarket shelf.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- 1 lb shrimp, peeled and deveined (tails left on)
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 medium carrot, julienned (cut into matchsticks)
- 1 bunch (4 to 5) scallions, chopped
- 2 cups bean sprouts
- 1/4 cup fresh cilantro leaves, loosely packed
- 1/4 cup unsalted peanuts, crushed
- 4 lime wedges
For the sauce:
- 3 tablespoons brown sugar
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce (substitute tamari for gluten-free)
- 2 teaspoons ketchup
- 1/2 teaspoon Worcestershire sauce
- 1/2 to 1 teaspoon sriracha (optional)
- Prepare the rice noodles according to the package directions (or follow the directions in the recipe notes below) and set aside.
- To prepare the sauce, combine the brown sugar, lime juice, fish sauce, soy sauce, ketchup, Worcestershire and sriracha in a microwave-safe measuring cup. Heat for 1 minute on high, stir until the brown sugar is dissolved and set aside.
- Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of the vegetable oil. Add the shrimp and stir fry until they turn pink and opaque, 1-1/2 to 2 minutes. Transfer to a plate and set aside.
- Lower the heat on the pan to medium, add the remaining tablespoon of oil along with the garlic and cook until fragrant, about 30 seconds.
- Add the eggs, cook until set, then break them into small pieces with your spatula.
- Combine the rice noodles, carrot and scallions with the eggs. Add the shrimp, drizzle with the reserved sauce and toss gently to combine.
- Taste and adjust the seasoning if desired and continue cooking just long enough to heat the noodles, 1 to 2 minutes.
- Just before plating, toss the mixture with the bean sprouts and cilantro.
- To serve, divide the Pad Thai between four serving plates, top with crushed peanuts and garnish with a wedge of lime.
How To Prepare Rice Noodles:
We find the easiest way to cook rice noodles is to bring a pot of water to a boil, remove it from the heat and add the noodles.
Stir frequently and test every 2 minutes until the noodles are softened. The time will vary between brands, but 8 minutes is average for the flat variety used in this recipe.
Once the noodles are soft, drain and rinse with cool water to prevent them from sticking together.
Not all rice noodles are created equal. The name rice noodle implies they are gluten free, but quite often they are not! Brands like Annie Chun’s, Thai Kitchen and Eden Foods make gluten free rice noodles. And despite its name, 100% buckwheat noodles are a gluten free alternative.
Fish sauce is naturally gluten free; however, if you are trying an unknown brand always check the label. Red Boat is our favorite and is definitely gluten-free.
Soy sauce is not gluten free…but Tamari sauce is. Tamari is made from water, soybeans, salt, and sugar, so it is all the salty deliciousness of soy sauce without the wheat! Gluten free tamari is readily available in most grocery stores.
Worcestershire sauce is not always gluten free but many companies like Lea & Perrins, Heinz, and French’s all have gluten free options. Be careful when looking through ingredient lists, anything with malt, barley malt, or barley malt vinegar contains gluten.
Tamarind (aka Indian date) is a fruit native to India and Asia. In addition to being used in Pad Thai, it’s often used in chutneys and curry dishes and is a key ingredient in Worcestershire sauce as well.
Tamarind grows in pods which contain a pulp/paste with an intense sweet and sour flavor. In Thai cooking, tamarind paste is usually mixed with water and then strained before using. Tamarind concentrate is simply a concentrated form of tamarind juice and is a more convenient product because it eliminates the need for straining.
If you’d like to try tamarind in this recipe, just replace the sauce with a combination of 3 tablespoons brown sugar, 3 tablespoons fish sauce, 2 teaspoons tamarind concentrate and sriracha to taste.