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Shrimp Pad Thai is loaded with sweet, sour and spicy shrimp, mixed with rice noodles and vegetables. It’s so simple and easy to make. Try it once and you won’t want to go back to takeout! It comes together in only 20 minutes.
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Easy Shrimp Pad Thai

This Easy Shrimp Pad Thai is so simple and easy to make and tastes amazing. Try it once and you won't want to go back to takeout! It comes together in only 20 minutes...
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: Shrimp Pad Thai
Servings: 4 servings
Calories: 670kcal
Author: TipBuzz


  • 8 oz Thai rice noodles
  • 1 lb uncooked shrimp 21/25 or 26/30 size, peeled and deveined
  • 4 tbsp vegetable oil divided
  • 2 cloves garlic
  • 1/3 cup brown sugar
  • 3 large eggs beaten
  • 3 tbsp rice vinegar
  • 3 tbsp fish sauce
  • 2 tbsp soy sauce
  • 4 green onions chopped, divided
  • 2 carrots sliced into thin strips
  • 2 cups bean sprouts

Topping ingredients

  • 1/4 cup peanuts crushed
  • 1 lime
  • 1/3 cup cilantro chopped
  • red pepper flakes optional
  • 1 lemon


  • Prepare rice noodles according to the instructions on the package, or as described in the recipe notes.
  • Drain the noodles and add 1 tbsp oil to prevent it from sticking. Set aside.
  • In a medium-sized bowl, mix together brown sugar, rice vinegar, soy sauce and fish sauce. This is the Pad Thai sauce.
  • Heat remaining 3 tbsp oil in a large non-stick skillet over medium-high heat. Add garlic and half of the green onion and sauté 1 minute. (Optional: Add red flakes)
  • Add carrots and sauté for 2 more minutes.
  • Push the mixture to the edge of the pan and add beaten eggs to the center. Cook and scramble until eggs have cooked through.
  • Add in bean sprouts and cook for 1 minute.
  • Add in shrimp and toss everything together and cook for about 3 minutes until shrimp turns pink.
  • Add noodles and sauce mixture to the skillet. Toss everything together and combine well.
  • Remove from heat. Squeeze fresh lime to taste along with peanuts, cilantro, more green onions. Serve and enjoy!


  • Thaw the shrimp before cooking so that they can be cooked evenly.
  • Soak noodles in hot water to get them ready faster. Soak them until they are tender but slightly undercooked. As they will be fried with vegetables and shrimp later in the skillet or wok.
  • Drizzle oil to your softened noodles after they are drained. It will prevent them from sticking.
  • Don’t overcook the shrimp. You need less than 2 minutes for each side. When they turn pink, it means that the shrimp are cooked.


Calories: 670kcal | Carbohydrates: 79g | Protein: 35g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 425mg | Sodium: 2399mg | Potassium: 567mg | Fiber: 5g | Sugar: 23g | Vitamin A: 5595IU | Vitamin C: 36mg | Calcium: 267mg | Iron: 5.2mg