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Quick Thai Pad Thai with Shrimp

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A quick and easy Thai Pad Thai recipe with shrimp and peanuts, perfect for busy nights. Ready in about 25 minutes, it balances sweet, sour, salty, and crunchy textures for a flavorful meal.

Ingredients

Scale
  • 8 oz (225 g) flat, dried rice noodles (medium-width)
  • 12 oz (340 g) raw shrimp, peeled and deveined (medium-sized, fresh or thawed frozen)
  • 2 tablespoons vegetable oil (neutral oil like canola or sunflower)
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts, rinsed and drained
  • 3 stalks green onions, sliced thin
  • 1/3 cup roasted peanuts, roughly chopped (toasted if desired)
  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 fresh lime, cut into wedges
  • Optional chili flakes, to taste
  • Optional cilantro, a small handful chopped

Instructions

  1. Soak the rice noodles in a large bowl of warm water for 8-10 minutes until pliable but still firm. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, and brown sugar until smooth. Adjust seasoning to taste.
  3. Heat vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  4. Add minced garlic and cook for 30 seconds until fragrant. Add shrimp and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  5. Add beaten eggs to the pan and scramble gently until just set, about 1-2 minutes.
  6. Add drained noodles and pour tamarind sauce over them. Stir vigorously for 2-3 minutes to coat noodles evenly and thicken sauce. Add a splash of water if noodles stick.
  7. Return shrimp to the pan along with bean sprouts and green onions. Toss together for 1 minute to warm through while keeping crunch.
  8. Remove from heat, sprinkle chopped roasted peanuts on top, garnish with cilantro if using, and serve immediately with lime wedges and chili flakes on the side.

Notes

Soak noodles just until pliable to avoid mushiness. Work quickly when stir-frying to keep noodles from getting soggy. Toast peanuts for extra aroma and crunch. Adjust sauce seasoning to taste. Avoid overcooking shrimp to keep them juicy. Leftovers keep well refrigerated for up to 2 days; reheat gently with a splash of water or lime juice.

Nutrition

Keywords: Pad Thai, Thai recipe, shrimp Pad Thai, quick dinner, easy Thai food, peanuts, tamarind sauce, stir-fry

Find it online: https://perkypan.com/quick-thai-pad-thai-with-shrimp-perfect-easy-recipe-for-busy-nights/