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Shrimp Pad Thai

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Sweet, savory, and just the right amount of spicy — this shrimp pad Thai brings takeout flavors home with fresh veggies, juicy shrimp, and a rich, nutty sauce that clings to every noodle. Quick to make, impossible to resist.

Ingredients

Scale

Main Dish

8 oz wide rice noodles

2 tbsp sesame oil, divided

1 lb shrimp, peeled and deveined

1 red bell pepper, thinly sliced and halved

1 shallot, minced

1 cup matchstick carrots

4 garlic cloves, minced

3 eggs, beaten

2 cups bean sprouts

2 green onions, chopped

1/2 cup unsalted peanuts, roughly chopped

1/4 cup cilantro, chopped

Pad Thai Sauce

1/4 cup soy sauce or coconut aminos

1 tbsp lime juice

2 tbsp rice vinegar

1 tbsp fish sauce

3 tbsp coconut sugar or brown sugar

1 tbsp sriracha or red chili paste

3 tbsp creamy peanut butter

1/2 tsp ground ginger

Instructions

Cook noodles: Soak or boil rice noodles according to package. Drain and set aside.

Make the sauce: Whisk together all sauce ingredients until smooth. Set aside.

Stir-fry shrimp: In a large pan or wok, heat 1 tbsp sesame oil. Cook shrimp until pink and just cooked through. Remove and set aside.

Sauté veggies: Add remaining oil. Sauté shallot, bell pepper, carrots, and garlic until tender.

Scramble eggs: Push veggies to the side, pour in beaten eggs and scramble. Combine with veggies.

Bring it together: Add noodles, shrimp, bean sprouts, and sauce. Toss everything over medium heat until heated through and well coated.

Serve: Top with peanuts, green onions, and cilantro. Add more sriracha if you like it spicy!

Notes

A perfect blend of textures and flavors, this pad Thai satisfies every craving — fast, fresh, and far better than takeout.

Nutrition

Find it online: https://thecomfortspoon.com/shrimp-pad-thai/