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Flavorful Shrimp Pad Thai Recipe Easy Homemade Sauce and Rice Noodles

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A quick and easy homemade shrimp pad thai with a tangy, nutty sauce and perfectly cooked rice noodles. This recipe is approachable, satisfying, and packed with authentic flavors.

Ingredients

Scale
  • 8 oz (225g) rice noodles, dried (thin or medium width works best)
  • 12 oz (340g) raw shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 3 tbsp vegetable oil (neutral flavor for frying)
  • 3 cloves garlic, minced
  • 1 cup bean sprouts, rinsed and drained
  • 3 green onions, sliced thinly (white and green parts separated)
  • 1/4 cup roasted peanuts, chopped
  • 1 lime, cut into wedges
  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce
  • 2 tbsp light brown sugar
  • 1 tbsp soy sauce (or gluten-free tamari)
  • 1 tsp chili flakes (optional)

Instructions

  1. Place the dried rice noodles in a large bowl and cover with warm water. Let soak for 20-25 minutes until pliable but still slightly firm. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, soy sauce, and chili flakes until sugar dissolves. Set aside.
  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and curled. Remove shrimp and set aside.
  4. Add another tablespoon of oil to the pan. Pour in beaten eggs and scramble gently until just set. Push eggs to the side of the pan.
  5. Add remaining oil and minced garlic to the pan. Stir-fry for about 30 seconds until fragrant. Toss in soaked noodles and pour sauce over them. Stir-fry quickly for 2-3 minutes until noodles are glossy and coated but not sticky.
  6. Return shrimp and white parts of green onions to the pan. Toss together, then add bean sprouts and stir briefly to warm while keeping crunch.
  7. Plate the pad thai and sprinkle with chopped peanuts and green onion tops. Serve with lime wedges for squeezing over.

Notes

Soak rice noodles just until pliable but still firm to avoid mushy noodles. Do not rinse noodles after soaking to keep starch for sauce adhesion. Use high heat and avoid overcrowding the pan for best stir-fry results. Lime wedges and peanuts add essential acidity and crunch.

Nutrition

Keywords: shrimp pad thai, homemade pad thai, easy pad thai recipe, thai noodles, rice noodles, tamarind sauce, quick dinner, gluten-free pad thai

Find it online: https://lumalunch.com/flavorful-shrimp-pad-thai-recipe-easy-homemade-sauce-and-rice-noodles/