Smother homemade Pad Thai with spicy shrimp, bean sprouts, peanuts and green onion for an Asian dish you will prepare again and again.

Shrimp Pad Thai

rice noodles (pad Thai noodles)

dark brown sugar

lower-sodium soy sauce

fish sauce

lime juice

Sriracha or chili garlic sauce

canola oil

onion

shrimp

garlic cloves,

bean sprouts

peanuts

basil

Cook noodles according to package directions; drain.


While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.


Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.


I was a little surprised at how good this was.  I did add some extra veggies - red and green pepper strips, shredded carrot.  I do feel some cilantro would work better than the basil.  The garlic sauce was just the right amount of heat for us.  And I might try it with some chicken next time as my daughter is not a fan of shrimp.  Definitely worthy for a quick and basic pad thai.  

I made this tonight with my daughter, who is gluten intolerant.  We used tamari instead of soy sauce, and added a lot of vegetables (about 2 cups of preshredded carrots, half a pepper, about a cup of sugar snap peas, some shredded fresh spinach, a scrambled egg, chopped peanuts, and used cilantro instead of basil).  It was fresh, very tasty, fast and healthy.  I might use julienned leftover pork loin next time.

Definitely a tasty dish, and I would make again. I used the chili garlic sauce, so not sure if the Sriracha would have been better. I wished I'd thought to add egg and snow peas, but I'll give that a whirl next time.

There are better pad thai recipes out there, but this is very quick and easy. I doesn't have a lot of traditional pad thai ingredients such as egg and bean sprouts.

Super easy, delicious meal! I stir fried snow peas, julienne sliced carrots and red bell pepper to add as reviews had mentioned there weren’t enough veggies. Left out the bean sprouts as I don’t care for them. Just added added a few drops of Sriracha. Left it up to everyone to add more if they wanted it more spicy. Made 1 1/2 times the sauce and that was perfect. Make sure to finish with fresh lime! Super fresh and tasty.

Meh...not bad but not great either. Husband said it was like noodles with a little bit of flavor but not as good as other pad thai recipes I've made. Maybe if the sauce were doubled it would be better? I added tofu and Asian veggies instead of bean sprouts. It was all eaten but no one asked me to make it again (and I wouldn't).

I doubled the recipe but I probably shouldn't have doubled the chili garlic sauce. It's spicy! But, it's very good. If you don't like things spicy, I would take it easy on the chili sauce and add more if you want it. Otherwise the flavor is great and it came together easily. A couple things I changed: I used chicken thighs and added some shredded cabbage and lime as a garnish.

Wonderful recipe! Added an egg, more vegies (carrots, shitake mushrooms, snow peas).    A tad too spicy will probably put less siracha sauce next time but it is definitely a keeper.

I've made this a few times now, and I plan on making it tonight.  My mouth is already watering.  It tastes fresher and certainly lighter than the restaurant versions that I've had.  I plan on serving it with a side of fresh asparagus tonight.

Wow, was this good! Swapped snow peas for the bean sprouts because it's what I had on hand, and added 1/2 tsp sesame oil to the sauce, as a few reviewers recommended. Will definitely make again.

Oh my gosh!! Amazing! I skipped the bean sprouts and green onions - cause hubby doesn't like them, and added the sesame oil to the sauce. Wow - great flavor and delicious! Can be made quick on a week night!

So good!  I did add pea pods, carrots, and red pepper.  Only thing to watch for is cooking the rice noodles long enough.  They won't really soften much more once added in.

Really good! Our 12-yr-old was skeptical, but loved them! I took other reviewers' advice and added more veggies-snow peas and shaved carrots. I think that was the only change i made. Will def make again.

This is a really tasty recipe.  Doesn't quite taste like restaurant pad thai (hence the loss of one star) but still really good.  I followed what others said and added some thinly sliced shiitake mushrooms, half a red bell pepper, and shredded carrots.  Glad I did, it was really good with fresh vegetables.

This was quick and easy and very yummy!!  Once you take a few minutes to prep all the ingredients, cooks up very quickly.  I didn't have any rice noodles so I used egg noodles instead, I ended up making a double portion of sauce as well.  I will definitely make this again and maybe add some veggies.  I like my shrimp very firm (overcooked to some) so if you do as well, I would boil or saute the shrimp before cooking in a wok with the onions.

Unbelievably delicious!  Tastes like restaurant quality pad thai, though I made a few changes:  1)  Used Rice Linguine noodles (Simply Thai); 2)  Used a handful of cilantro in lieu of basil; 3)  Used a whole 8-oz bag of the mung beans.  4)  Used peanut oil in lieu of canola &amp; 5) Added 1/2 tsp of dark sesame oil &amp; some lime juice to the sauce.  Otherwise, made as directed and I couldn't believe the results.  It really tastes like "take out" and I love that I know what went into the dish.  Definitely a keeper - I already can't wait to make (and enjoy!) again!

I used what I had on hand to make this tonight. Subbed 8oz linguini for the noodles, and used clam juice instead of fish sauce. Also used peanut oil, and added sweet onions to saute with the shrimp. Hubby hates sprouts so I left those out but added two scrambled eggs. This came out wonderful, even with the changes made - quick to make and the flavors were simple but great. Not too spicy but definitely had a kick with the sriracha sauce. Served with baby carrots on the side. Will definitely make again!

Delicious and NOT GREASY,unlike take-out.  I added more Sriracha and lime, as I usually do with flavorings, to most printed recipies.  (We like more flavor/spice/heat than the average crowd).  To have a healthier balance, the recipie could take double the shrimp, egg, sprouts, onion, etc... to the recipie's amount of noodles, or some more vegetables.  We ended throwing away a pile of good noodles.

This was really good. It was light &amp; fresh rather than deep or complex. Definitely spicy, so be forewarned if you don't like spicy food. We usually like spicy but in this instance, I wished it was less so as our 4 yr. old was actually eating some of it.  It was a tad too much for him in the end, but he did eat the shrimp out of it.  We used Sriracha sauce rather than chili garlic sauce. Based on other reviews, we ended up not using all the noodles we cooked.  We thought it was good, but can't say how it stacks up to restaurant pad thai because we don't get to eat out a lot &amp; can't claim to be Thai food experts.

I made this for dinner tonight. It was my first try at a pad thai recipe. It was pretty good. It was a bit more wet than a restaurant version, where they probably uses dryer noodles or fry them differently. 

I think I will switch the canola oil for peanut oil to add more flavor next time. I also couldn’t find chili garlic sauce, so I used just plain chili sauce and I think I would add a few more garlic cloves to compensate next time. 

I also piled on the bean sprouts and basil since, those don’t add many calories but a lot of texture and flavor.

Made to recipe, subbing tamarind for half the lime juice in the sauce.  Very easy but takes much longer than 25min when you add the prep for the shrimp &amp; veg.  Tasty.  Served with side of stir-fry mixed veg.

Quick and easy!  We made this with chicken instead of shrimp, and it tasted just like it does at our favorite Thai restaurant...a great surprise!  I also love that it doesn't require a lot of special or hard to find ingredients...I could put this together with what was already in my kitchen.  Thanks, Cooking Light!

It is a little (okay, VERY) light on the vegetables.  We serve it with another quick and easy dish...a cucumber and bell pepper salad.

Yummy recipe with a perfect amount of kick.  I think 8 oz. of pasta is too much, but that's just me.  Also, I took the advice of others and added snow peas - I do think this dish needs an influx of some veggies.

This was amazing. I typically don't like asian food but this recipe came out really good and I didn't feel heavy after eating it. The only problem I had was with the noodles The noodles I bought were in a package in the asian food section and were hard to get a part so I recommend either go with linguine or keep it authentic and soak the noodles a little bit to loosen them a part

Probably my own fault, but the noodles kind of stuck together and it was lacking something- perhaps more veggies, or maybe more sauce?  I was excited when I tasted the sauce, which tastes exactly like the way pad thai tastes in a restaurant, but somewhere between the kitchen and the table, the dish lost its flavor.  Maybe the sauce soaked into the noodles too much.  Again, it was probably my bad and not the recipe's fault, but it wasn't my favorite dish.

Added one bunch asparagus (cut into 2 inch sections), 2 handfuls of fresh baby spinach (from bag), 1-2T sliced lemongrass (from jar) along with the green onion (trying to use up some veggies I had around).  Stir-fried asparagus 2-3 mins. ahead of the other veggies.  We like it pretty saucy, so I increased the sauce portion by doing the following:  3T brown sugar, 2-1/2T fish sauce (a little less than double) 4T soy, 1T Sriracha AND 1T chili garlic sauce (did not add lime juice).  There was plenty of sauce and it was just the right degree of heat for me (hubby added additional red pepper flakes on his portion - likes more heat).   We're trying to reduce the amount of fat in our diets, so I eliminated the peanuts and decreased oil to 2T instead of the 3T called for in the recipe.  I believe I could've reduced the oil to 1-1/2 T without problem.  Topped with chopped cilantro and squeezes of lime juice (absolutely necessary, in my opinion). This is my new favorite pad thai recipe!

I doubled the recipe and added snow peas and shredded carrots.  Next time I think I will add celery too for a little extra crunch.  My grocery store didn't have the wide flat pad thai noodles, so I used thin rice noodles instead.  Since I doubled the recipe I used 1 T. of sriracha and 1 T. of chili garlic sauce.  This was delicious and just spicy enough, and I will definitely make it again.

I really liked the flavor of this dish and would definitely make it again, but with a few changes.  I used chicken instead of shrimp b/c the hubby can't eat shellfish.  I would cut the chili garlic sauce in half.  I would add 1.5 of the other sauce ingredients.  It had great flavor but was really hot.  Will try again soon though... not really worthy of a special occasion, but definitely a repeat.

So easy and delicious! Made as directed adding a cup of julienne carrots and decreasing the noodles to 5 ounces.  I also omitted the peanuts.  Hubby thought it was a bit spicy but I thought it was perfect!

This was a big hit with me and my husband.  I read the reviews first and so added some steamed carrots and snow peas to the stir fry for extra veges.  I increased the shrimp and sauce to compensate.  I did leave off the peanuts (my son is allergic).  It was delicious!  My husband went back for more later that night.

I made this dish last night and was pleasantly surprised.  It was delicious.  It had a little bit of a bite to it which was nice.  I doubled the recipe for the family.  1lb of rice noodles makes a lot of pad thai.  Of course,  it was such a big hit that doubling it was probably not enough!  Next time I would increase the amount of shrimp because it was a lot of noodle and not a ton of shrimp...or maybe the shrimp I used was too large.  I also shredded some peapods and added it to the dishes.  We are a family of 5 (big eaters) and it got 5 stars from everybody!

I loved this dish! I made it with chicken instead of shrimp and added a heaping tablespoon of chili garlic sauce. It was spicy and delicious. I'd definitely make this dish again and maybe add some red peppers and/or shredded carrots.

This is definitely one of the best thai recipes I've made.  Our family eats a lot of thai and this is very close to restaurant quality.  I had some Trader Joe's noodles on hand (which is good because our local super market doesn't stock flat rice noodles).  I used a combination of Sriracha and chili garlic sauce and added a few sliced red peppers. I will definitely make this again!

This recipe is delicious! I added to the stir-fry: julienned red, yellow and orange bellpeppers. The presentation was beautiful! I also used linguine noodles in place of the pad thai noodles. This recipe is a keeper. So flavorful!

It was okay.  Very spicy, which we like.  The sauce was good.  Not comparable to ped thai in a Thai resturant.  The recipe is mostly noodle, I would have rather add more veggies like you would get in a resturant.  I don't think I would make this again.  There are better stir fry recipes.

Finally, a "good as a restaurant," low cal, Pad Thai recipe. This was so easy and so tasty. Definitely spicy but we love spicy. Pad Thai is one of my husband's favorite dishes and he loved it.

Made this twice, once with shrimp, then with chicken.  It was flavorful, a bit on the spicy side but delicious.  I added more sugar to give it the sweetness of pad thai i usually have.  Did not have the distinctive red tint but there was a good amount of tasty sauce which is often lacking in pad thai recipes i've found.  will definitely add more vegetables and fewer noodles next time.

Very good!  Didn't use the bean sprouts but diced, steamed carrots instead.

This was fine.  It is no comparison to what you would get at a Thai restaurant, but tasted alright.

I already made this twice, once with shrimp, once with chicken breast(I marinated in a small amt of sauce for an hour).  The sauce was perfect, not heavy or oily.  I agree - needs more veggies (I added extra bean sprouts).  Maybe shredded carrot, red pepper next time?  Was supprised that the fat content was higher than the "take out" version it was compared to.

This was a great fast recipe.  I agree with the other reviewer, in that more veggies could be added.  Next time I will scramble an egg and/or make with tofu if I want a cheaper option than shrimp.

This recipe was easy, quick and very tasty! I squeezed extra fresh lime juice over the dish before serving. I love shrimp but may try using chicken or tofu for variation. This dish was wonderful and will definitely be making it again.

This recipe is very easy to make. I took the advice of another reviewer and only used 1 and a half tablespoons of oil. I will use the 3 tablespoons the next time (it will keep the noodles from being too sticky and will help enhance with the sauce).
If you are making the recipe for 2 people, I would suggest using only half the package of noodles. 
It was delicious with the full package of noodles but I found there was not enough of the other ingredients.
Very Good recipe, it just needs more veggies. A great everyday recipe.

While I like that this recipe is light, considering pad thai is normally so high calorie, it's too light on veggies. Next time I'll add shiitake mushrooms and snap peas. I also didn't find it spicy enough so will add some more next time!

Made this last night, and had the leftovers for lunch.  Delicious and quick to make.  I liked that it wasn't oily at all - and I used less oil than called for - only about 1 1/2T of oil.  I didn't have siracha but I used chili paste and more garlic.  Will definitely make again - maybe with pork and add carrots, though I may make more sauce to really coat everything.  I also tossed the bean sprouts in for the final 20 seconds of cooking.

shrimp pad thai

Total: 25 minutes

Servings: 4

Author : David Bonom

Ingredients

Instructions

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