Craving a flavorful Asian dish that’s savory, tangy, slightly sweet, and packed with tender noodles and juicy shrimp? This homemade Pad Thai tastes better than takeout and comes together in just minutes! Every bite is a perfect harmony of noodles, fresh herbs, crunchy peanuts, and mouth-watering sauce.
Ingredients
For the noodles:
8 oz (225 g) rice noodles
2 tbsp vegetable oil
2 eggs, lightly beaten
1 lb (450 g) shrimp, peeled and deveined
3 cloves garlic, minced
1 small onion, sliced
1/2 cup bean sprouts
2 green onions, chopped
1 red chili pepper, sliced (optional)
1/4 cup fresh cilantro, chopped
1/4 cup roasted crushed peanuts (for garnish)
For the sauce:
3 tbsp soy sauce
2 tbsp fish sauce
3 tbsp brown sugar
2 tbsp tamarind paste (or juice of 1 lime as substitute)
1 tbsp rice vinegar (optional)
1 tsp chili flakes (optional)
Preparation
Cook the rice noodles
Soak noodles in warm water for 20–25 minutes until soft, then drain and set aside.
Prepare the sauce
In a small bowl, mix soy sauce, fish sauce, brown sugar, tamarind paste, and chili flakes until the sugar dissolves.
Cook the shrimp
Heat oil in a large pan or wok over medium-high heat. Add shrimp and cook 2–3 minutes until pink. Remove and set aside.
Sauté the aromatics
In the same pan, add garlic and onions. Cook for 1 minute until fragrant.
Add noodles and sauce
Add softened noodles to the pan and pour the sauce over. Toss well to coat evenly.
Add the eggs
Move noodles to one side, add beaten eggs to the empty side, scramble until almost cooked, then mix with the noodles.
Combine
Add shrimp back in along with bean sprouts and green onions. Stir for 1 more minute.
Serve
Top with cilantro, sliced chili, and crushed peanuts. Add lime wedges on the side if desired.
Enjoy