Description
A vibrant and flavorful Shrimp Pad Thai recipe featuring a savory sauce made with fish sauce, soy sauce, rice vinegar, brown sugar, peanut butter, and sriracha. Served with tender rice noodles, sautéed shrimp, fresh vegetables, scrambled eggs, bean sprouts, and garnished with lime, cilantro, and peanuts for an authentic Thai dining experience at home.
Ingredients
Scale
Sauce
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons peanut butter
- 1 teaspoon sriracha (or more to taste)
Main Ingredients
- 7 ounces rice pad Thai noodles
- 2 teaspoons olive oil, divided
- 1 pound raw jumbo shrimp, shells removed
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 4 eggs
- 7 ounces bean sprouts
Garnish
- 1 lime
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Prepare the Sauce: In a small bowl, combine fish sauce, soy sauce, rice vinegar, brown sugar, peanut butter, and sriracha. Whisk well until all ingredients are thoroughly mixed to create a balanced, flavorful sauce.
- Cook Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 4 to 7 minutes until tender. Drain the noodles in a colander and rinse under cold water to prevent sticking. Set aside.
- Cook Shrimp in Batches: Heat a large skillet over medium heat. Add 1 teaspoon olive oil, then half of the shrimp. Cook for 3 minutes, flip, and cook an additional 2 to 3 minutes until shrimp are pink and opaque. Transfer cooked shrimp to a plate. Repeat with the remaining shrimp and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 teaspoon olive oil. Add the sliced red bell pepper and carrot sticks. Sauté for 3 to 5 minutes until the vegetables start to soften but retain some crunch.
- Scramble the Eggs: Push the sautéed vegetables to one side of the skillet. In a bowl, whisk the eggs and pour them into the clear side of the pan. Gently scramble using a spatula until eggs are mostly cooked, then mix them gradually with the vegetables.
- Add Bean Sprouts: Stir in the bean sprouts and cook for about 1 minute, combining them evenly with the eggs and vegetables.
- Combine Everything: Add the drained noodles, cooked shrimp, and the prepared sauce to the skillet. Gently toss and mix all ingredients together. Cook for 5 to 8 minutes, stirring occasionally, so the noodles absorb the sauce and the shrimp reheat thoroughly.
- Serve and Garnish: Transfer the finished Pad Thai to serving plates. Garnish with lime wedges, chopped peanuts, and fresh cilantro. Serve immediately and enjoy your authentic homemade Shrimp Pad Thai.
Notes
- For a vegetarian version, substitute shrimp with tofu and use vegetarian fish sauce alternatives.
- Adjust sriracha according to your preferred spice level.
- Soaking the rice noodles in warm water prior to boiling can help soften and reduce overall cook time.
- Use fresh peanuts for best flavor and texture when garnishing.
- Bean sprouts should be added last to maintain their crispness.
