Shrimp Pad Thai

Tested & Perfected Recipes

Made with easy-to-find ingredients, this shrimp pad thai tastes just like the one at your favorite Thai restaurant.

shrimp pad thai

I love this shrimp Pad Thai recipe but full disclosure (so the recipe police don’t come after me): it’s not quite authentic. Fact is, it’s difficult to find many ingredients for traditional Pad Thai – like dried shrimp, tamarind paste, and pickled white radishes – in most supermarkets. So I make this version with ingredients from the Asian food aisle of my neighborhood grocery store, and it tastes pretty close to the version we all know and love served at most Thai restaurants.

What you’ll need to make shrimp pad thai


How to make shrimp pad thai

Begin by placing the rice noodles in boiling hot water.


Let them soak, off the heat, until softened and al dente. They shouldn’t be completely cooked, but almost. Believe it or not, this is the trickiest part of making this dish: soak them too long and they’ll turn to mush in the stir-fry; under-soak them and they’ll be oddly chewy. I’ve had the best luck with Thai Kitchen Stir-Fry Rice Noodles — they seem to hold up better than other brands, even when I soak them for longer than the recommended time.


Drain and rinse the noodles, then set aside. As with any quick stir-fry, you want to get all your ingredients prepped before you start cooking.


Begin by making the sauce: whisk together the fish sauce, soy sauce, lime juice, peanut butter and red chili flakes. Set aside.


Next, heat some oil in a large nonstick pan or wok. Add the shrimp, ginger and garlic, and stir-fry for a few minutes until the shrimp are pink and cooked through. Transfer to a bowl.


Add more oil to the pan, along with the broccoli and a bit of water, and stir-fry until the broccoli is cooked through.


Transfer the broccoli to the bowl with the shrimp, then scramble the eggs in the hot pan. Add the eggs to the bowl with the shrimp and broccoli.


Add more oil to the pan, then add the drained noodles and pad thai sauce.


Cook, tossing gently, until the noodles are tender and perfectly cooked.


Add the shrimp, broccoli, and eggs back to the pan, along with the green onions; toss well. Right before serving, sprinkle the peanuts, cilantro and bean sprouts over top and toss to combine.




You may also like

Shrimp Pad Thai

Made with easy-to-find ingredients, this shrimp pad thai tastes just like the one at your favorite Thai restaurant.

Servings: 4
Total Time: 45 Minutes


  • 8 ounces flat rice noodles (linguini or fettuccini width)
  • 2 large eggs
  • Vegetable oil
  • 5 tablespoons fish sauce
  • 2 tablespoons soy sauce (use gluten-free if needed)
  • 2 tablespoons fresh lime juice, from 1 lime
  • 1 tablespoon creamy peanut butter
  • 3 tablespoons sugar
  • 1/2 teaspoon dried red chili flakes
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 pound large (31/35) shrimp, peeled and deveined, thawed if frozen
  • Salt
  • 2/3 pound (10 oz.) 1-inch broccoli florets
  • 4 green onions, light and dark green parts, chopped into 1-inch pieces
  • 1 cup fresh bean sprouts, plus more for garnish if desired
  • 1/4 cup coarsely chopped dry roasted peanuts
  • 1/2 cup chopped fresh cilantro
  • Lime wedges, for serving (optional)


  1. Bring 6 cups water to a boil in a large pot. Off the heat, add the noodles. Let sit, stirring occasionally to prevent sticking, until softened but still al dente, 5-20 minutes. (Note that the time varies greatly depending on the type of noodle and brand. The noodles I use -- Thai Kitchen Stir Fry Noodles -- take 20 minutes, even though it says 8-10 minutes on the package). Drain and rinse well with cold water. Set aside.
  2. In a small bowl, beat the eggs with a pinch of salt. Set aside.
  3. In a medium bowl, whisk together the fish sauce, soy sauce, lime juice, peanut butter, sugar and dried chili flakes. Set aside.
  4. Heat 3 tablespoons vegetable oil in a large nonstick pan or wok over medium-high heat. Add the garlic, ginger and shrimp; season with ¼ teaspoon salt and cook, stirring constantly, until the shrimp are pink and cooked through, a few minutes. Transfer the shrimp, garlic and ginger to a large bowl, using a rubber spatula to scrape the pan clean.
  5. Add 1 tablespoon of oil to the hot pan. Add the broccoli, ¼ cup of water and ¼ teaspoon salt; cook, stirring constantly, until the broccoli is cooked through, 3-4 minutes. Transfer the cooked broccoli to the bowl with the shrimp.
  6. Add 1 teaspoon of oil to the hot pan. Add the beaten eggs and scramble until cooked through, 1-2 minutes. Add to the bowl with the shrimp and broccoli.
  7. Add 4 tablespoons oil to the hot pan. Add the drained noodles to the pan, along with the fish sauce mixture. Cook, tossing the noodles gently so as not to break them, until perfectly cooked, a few minutes. Add the shrimp, broccoli and eggs to the pan, along with the green onions; toss gently to combine, cooking until everything is warmed through. Right before serving, sprinkle the bean sprouts, peanuts and cilantro over top and toss to combine. Taste and adjust seasoning if necessary. Transfer to a serving platter and serve with lime wedges and bean sprouts, if desired.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 558
  • Fat: 18g
  • Saturated fat: 3g
  • Carbohydrates: 70g
  • Sugar: 14g
  • Fiber: 5g
  • Protein: 31g
  • Sodium: 3022mg
  • Cholesterol: 236mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Made this recipe tonight and it was so delicious!!! I forgot to add the sugar to the sauce but you couldn’t tell….it tasted so healthy. Doubled the recipe so we’ll enjoy leftovers!

    • — Linda Good on January 24, 2020
    • Reply
    • I made this twice within the last 2 days because the first batch didn’t last very long. This dish is so flavorful and easy to make. My family and I loved it!

      • — Janet on June 30, 2020
      • Reply
  • Love this recipe! I have made it many times over the last several years and it is a hit every time! I also use chicken and I personally like it better than the shrimp, but both are wonderful! Thanks!

    • — LYNNE Green on January 22, 2020
    • Reply
  • I have made this recipe many times, and I just love it, as have each and every person I have made it for. So full of flavor. I have substituted chicken for the shrimp at times and it is also wonderful, maybe better.

    • Made this for my family. Loved the flavours, recipe was easy to follow. Will make again for sure. I found it to be a bit salty will maybe eliminate a tbsp of fish sauce on my next serving

      • — Shirley on January 19, 2020
      • Reply
  • Delicious! I followed the recipe as written, except that I used thawed bag of frozen, cooked shrimp, and I added carrot. There were so many wonderful flavors in each bite. I will definitely make this recipe again!

  • I’ve thoroughly enjoyed this website but once in a while there’s a recipe that requires so much modification that the recipe loses its validity. Unfortunately, this is one of those. The intent is fine but it misses the mark. Less fish sauce, more soy, brown instead of white sugar, broccollini instead of broccoli, more egg…you get the idea.

  • This recipe was simple and turned out beautifully! My son has a peanut allergy, so I omitted the peanut butter and salted to taste to balance acidity. Used low sodium soy sauce. I can’t wait to make this again! I wonder if a bit of Sunbutter would be a good substitute for the peanut butter?

    • Glad you liked it Amie! I do think you could use Sunbutter here; the taste may be slightly different, but still good!

  • Agree with other reviewers that the sauce is way too salty. Too bad since the flavor is nice but not sure how to tone it done since salt is not added to the sauce.

  • Good but too salty.

  • We have made many varieties of Pad Thai sauce (even “cheating” with some store bought brands from our local asian markets). This recipe is by far the best one my family has tasted, and the sauce has worked for a number of other dishes as well. If you love Shrimp Pad Thai this is definitely a recipe that you want to try. The only thing I change when we cook this recipe is that I saute some fresh veggies ahead of time to add to the dish at the end. We usually like to add broccoli, carrots, onions, zucchini, and sliced peppers. I have also changed the brands of ingredients (based on recommendations at our local asian market) and use a high heat oil instead of vegetable oil.

  • My whole family loves this version of pad thai. My 12 year old recently said, while we were in a thai restaurant, that she would not order it because no one’s pad thai was better than mine! Thank you Jen! I always know I can count on your recipes to be delicious and stand up to the kid test!

  • The recipe is very easy to follow and the results are close to the pad Thai at the Thai restaurant down the street.
    Very well written and the ingredients are easy to obtain at pretty much any local grocery store .
    Thanks very much for the time and effort you put into this recipe- it’s a winner!

  • My hubby is allergic to fish. What can I use as a substitute for the fish base? Thanks!

    • Hi Lora, you could easily substitute chicken for the shrimp and use soy sauce in place of the fish sauce. (Without the fish sauce, this dish will not have the same authentic Thai flavor, but it will still be good.) Hope you enjoy!

  • My daughter asked for this dish for her birthday dinner. I had made this recipe at home and she had had it at a really good Thai restaurant but she specifically asked me to make it again because she liked mine more. Glad to say, this recipe is now a family favorite – as are so many of your recipes!

    • — Sandie Marstiller
    • Reply
  • I made this for our dinner for the first time last night. It was delicious and easy to make! My husband likes it spicy. He added a little chili garlic sauce. I will definitely make this again! Is there a particular kind of fish sauce that you prefer?

    • So glad you enjoyed it! I like Thai Kitchen brand fish sauce.

  • Your pad Thai looks great! I don’t add broccoli to my recipe. However, I do use broccoli slaw mix in place of the bean sprouts. It gives the pad Thai a nice healthy crunch! 😉 Btw all of your recipes look awesome!

    • — Angela Gonzales
    • Reply
  • This was excellent! I made this recipe exactly as written and my boyfriend (who loves pad thai) loved it! My roommate even raved over it. This was her first time ever tasting pad thai. Will definitely make it again.

    • Jenn. I enjoy making so many of your recipes – including this one. But similar to others comments it was very salty. Any suggestions? I used low sodium soy and very little additional salt. Maybe it’s the fish sauce ? Otherwise love love love this recipe. .

      • Hi Jill, so glad you like the recipes! I know this recipe is high in sodium! You can reduce it a bit by replacing the fish sauce with additional low-sodium soy sauce. Keep in mind that without the fish sauce, this dish will not have the same authentic Thai flavor, but will still be good. You can also use unsalted nuts to top the dish. I’m not certain how much these changes reduce the sodium, but it should definitely help.

  • Absolutely amazing! As good as anything you can buy in a Thai restaurant. So easy to make and phenomenally delicious! I had to sub fresh cauliflower for the broccoli, but it was so yummy! I will definitely make it again!

  • I just made this a few hours ago – it turned out amazing ! The family loved it. The recipe was so easy to follow. Also love that all the ingredients are available at most grocery stores. The only change I would make next time is to cut down on the oil in the last step.

  • This is SO good! It’s a relatively quick and super easy recipe for weeknights, and most ingredients I already have on hand. I’ve made many ingredient subs too that work beautifully. I’ve used leftover rotisserie chicken in place of shrimp, if I don’t have fresh ginger I’ve used the ginger paste I keep in the fridge, and I’ve even used leftover rice in place of the noodles. Very versatile recipe, but is also perfect as is!

    • — Jonnie Beth Bryan
    • Reply
  • This recipe was really good. BUT, like Jenn says, you really have to watch the noodles. I thought I had them at the perfect al dente(and maybe they were) but after adding them and everything else to the pan, I maybe cooked them a little too long and they got a little mushy, so watch that. Also the shrimp will also cook a bit once adding them back into the pan, so make sure to not overcook them in the first step. Great recipe though.

  • OMG I have been experimenting with Pad Thai recipes for years..this one is the best by FAR! I did it with thin slices of red pepper and carrot instead of broccoli. Yum Yum.

  • Love the pad thai recipe. But I did not add any additional salt at all, because soy sauce and fish sauce are already high in sodium.

    Also, it’s best fresh. After storing in the fridge for a day, the whole dish tasted like broccoli.

  • Delicious! Nicely balanced flavor and texture. A nice amount of heat that allows the individual ingredients to be enjoyed.

  • This was awesome!! My whole family loved it!! The only problem was there were no leftovers. Jen, I have made at least 35 of your recipes and they have all been incredible! I cook and bake a lot and your site is by far the best site. So many favorites from your site. My husband and I only use your site now. Thanks for sharing such fantastic recipes!!! My favorite dessert is your Coconut Dream Pie!! It is unbelievable!!!

    • — Denise Ksen-Smith
    • Reply
    • So glad you and your family are enjoying the recipes, Denise! And the Coconut Dream Pie is a favorite at our house as well ?.

  • I already had a pretty good Pad Thai recipe, but this one is better. My hubby doesn’t love Pad Thai like I do but he will eat it. This recipe he liked a lot. Thanks.

  • My husband and I both really liked your take on the recipe. I made it with chicken tenders because we had them on hand and added 1 T red Thai paste to the sauce per another reviewer’s suggestion. We like spicy! Another great recipe. Thanks so much.

  • This is the easiest and most delicious Pad Thai recipe. I love that the ingredients are simple and easily accessible at my local grocery store.

    • Jenn – you never disappoint. Very authentic with bright flavors. Reduced fish sauce to 2 Tablespoons and it was perfect. We bought Annie Chun’s Thai noodles at WF and put in boiling water for 6 minutes finished by a cold bath. Perfection. Thank you.

      • — Patticakes in Darien. on July 8, 2021
      • Reply
  • Love this pad thai recipe. It comes very close to the pad thai I usually get at my favourite Asian restaurant. I substituted shrimp for chicken, and it still came out great.

  • I love this website, every recipe is a hit with my family! For me, the noodles turned out perfectly and the taste was delicious. I didn’t expect purely “authentic” thai food and felt highly satisified with this version.

  • This is, by far, the best pad thai recipe I have ever made. The only thing I did differently was prepare the noodles toward the end, as there is a lot of prep work, and I was worried that they would get overcooked. My family really loved it.

  • This recipe would need a sodium warning, having over a day’s recommended level. How would cut the level by 2/3s?

    • Hi Tom, Yes, this recipe is definitely high in sodium. You could reduce it a bit by replacing the fish sauce with additional soy sauce (and using the reduced-sodium variety of soy sauce). Without the fish sauce, this dish will not have the same authentic Thai flavor, but it will still be good. You could also use unsalted nuts on top of the dish. I’m not certain how much these changes reduce the sodium, but it should definitely help.

  • Thai people all say to soak the noodles in ordinary tap water, not hot water, for 30 or 40 minutes – using cold water lessens the worry around the time factor, since they soften so slowly. Peanut butter in the sauce is definitely a deviation from any Thai recipe I have seen:) While I prefer tamarind to soy sauce in my dish, there is wide variation in Thailand, and some people there do use soy sauce.

    A nice addition is to cut into small blocks and fry a half pound of tofu in advance until it is crispy on the outside, then add back into the dish at the end, for extra springy mouth-feel. This recipe is good too:

  • I tried this recipe again and it was still enjoyable but next time one thing I would do differently towards the end is pour the sauce over all the ingredients, not just the noodles, to better distribute the sauce and to try and avoid “over-saucing” the noodles at the top (is that a word?). Also, this is a “note to self” but I would also try not to overcook the noodles…I find that after adding the noodles to the hot water, I tend to neglect them as I work on prepping all the other ingredients and I don’t like the noodles as much when they are super-soft. That is probably why you recommend actually following cooking times and rinsing the noodles with cold water once they are done…smart advice. 🙂

  • I’ve tried several Pad Thai recipes and this one is my new favourite. I’ll definitely make it again.

    Thanks, Jenn!

  • This is one of the best Pad Thai I’ve tasted. I added Thai red curry as suggested. It was easy and so tasty. Thank you Jenn.

  • I made this last night, and my family and I loved it! I followed most of the measurements, and it turned out great. I have always been told that recipes are merely guidelines, and you have to adjust to your liking. I didn’t have to make a lot of adjustments to this one. Thanks for another great recipe!

  • My husband and I love this dish. I did substitute the broccoli with snow peas as I have fresh peas in my garden. I accidentally left out the sugar and doubled the peanut butter, as my husband loves peanut butter. I’m looking forward to the leftovers for lunch!

  • This recipe is a keeper in our house. The broccoli is a different ingredient and oh so good! The dish had the perfect amount of heat for me – there, but not overpowering. Thank you!!

  • Most of the recipes I have tried on this website are excellent. Unfortunately this recipe was a huge miss. The sodium levels are through the roof. I ended up using lower sodium soy sauce and omiited any additional salt. The pad thai was still obsessively salty. Despite how much time it took to make, and the cost of all the ingredients, this one is going in the trash. I dont understand also why so much oil was needed. Seems like 4 TBl of oil at the end was excessive.

  • This was so delicious! Everyone in my family loves it and had seconds. Thanks for a wonderful recipe!

  • This was excellent! I felt that it was of a lot of work between all of the chopping and different prep steps, but was rewarded in the end. I left the hot pepper out and the kids devoured this happily-and took multiple extra helpings! Will make again-on weekends and nights that I have time. Will try to make this with tofu and minus eggs and fish sauce (ideas on substitutions appreciated)for vegetarian family members. Thanks for another great recipe, Jen! I tell everyone about your site!

    • Jennifer, So glad you liked it! You could use soy sauce in place of the fish sauce but the dish will have more of a Chinese bent than a Thai one without the fish sauce. Still tasty, just different!

  • Terrific recipe!! The sauce was spot on – though I did add a Tbsp of Red Thai Curry paste for zing. Much better dish than any of the restaurants in our area. Even the left-overs, warmed up slowly so as not to make the shrimp rubbery, were delicious! Another WINNER =D

  • Hi!

    What if I don’t have fresh ginger, but granulated? How much of that should I use? Thanks! Can’t wait to try this recipe soon!

    • If you’re referring to ground ginger, I would use about 1/2 tsp., If you’re referring to the granulated/candied ginger, I wouldn’t suggest it. If that’s the case, you can just omit the ginger.

  • Loved this recipe! Pad Thai is my fav and even though I did not have ginger, cilantro to hand it tasted great. Hubby declared best pad Thai ever- and we ate pad Thai in Thailand:)

  • Excellent. I made this according to the recipe, and it was very good.

  • I actually have dried shrimp and tamarind paste in the house. How can I add that to make it more authentic (as well as how much)?

    • Hi Anjli, Because this is just my “take” on Shrimp Pad Thai, I wouldn’t really know the best way to work those ingredients in- I’m sorry! I would suggest looking for a more traditional pad thai recipe if you really want to use those ingredients!

  • I would love to try this but I am allergic to shrimp. I have had chicken pad Thai in restaurants. Could I substitute chicken; and if so, how much and how should I cook it?
    I’m new to the website and me and my husband have been loving the recipes we’ve tried so far! Thanks!

    • Hi Amy, you could definitely prepare this with chicken. Like the shrimp, use a pound, cut into roughly 1-inch pieces. The chicken will take a bit longer than the shrimp to cook; probably about 3 – 4 minutes per side. Hope you enjoy!

      • Thanks for the tip on switching out the shrimp for chicken. I love Pad Thai, but someone I cook for cannot eat shrimp. I cannot wait to try this. I also appreciate the comments as to the sodium content, as that is a concern for me too.

    • Hi
      I have tried this recipe with both Prawns and with chicken, and both are equally good. Love this recipe totally. The sauce is phenomenal and the beansprouts add the correct crunch to the dish.

  • Asked and delivered! Thanks so much. Can’t wait to try it!

  • Hi Jenn- Love all your recipes and can’t wait to try this shrimp pad thai recipe. Can you suggest a good substitute for the peanut butter? My son has a peanut allergy.

    • Hi Teri, you could use almond or other nut butter here or just omit it from the recipe. Enjoy!

  • Questions

    1 Is the weight of shrimp (I pound) before or after peeling?

    2 What were the original ingredients for which you used substitutes?

    • Hi Gordon, the weight of the shrimp is prior to peeling. And I didn’t really use substitutes for ingredients like dried shrimp and tamarind paste because there are no real substitutes. This is more of my “take” on Pad Thai. Hope you enjoy!

      • I made this tonight. My husband thawed out some shrimp, minced some garlic and was about to add garlic (that’s his usual go to with shrimp). I proposed to do something different and immediately thought of you (you’re my go to chef). It was delicious! So simple to make. I had almost everything, except a few things: broccoli, which I replaced with edamame and fresh ginger which I replaced with ground ginger. We loved this ! Thank you!

        • — Dalia on May 17, 2020
        • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.