Shrimp Pad Thai

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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8 ounces flat Thai rice noodles

1/4 cup fish sauce

1/4 cup raw or turbinado sugar

1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha)

2 tablespoons fresh lime juice, plus lime wedges for garnish

1/4 cup vegetable oil

1 pound large shrimp, butterflied with the shells on

4 large cloves garlic, chopped

1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes

6 radishes, cut into thin strips

4 scallions, halved lengthwise and cut into 1-inch pieces

1/2 cup roasted salted peanuts, coarsely chopped

2 cups bean sprouts

2 jalapeno peppers (red and green), seeded and thinly sliced into strips


  1. Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
  2. Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
  3. Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
  4. Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.

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