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Quick Better Than Takeout Pad Thai with Shrimp Recipe in 20 Minutes

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A quick and delicious Pad Thai recipe with shrimp that is ready in just 20 minutes, featuring a balanced tangy, sweet, and spicy sauce and perfectly cooked noodles.

Ingredients

Scale
  • 8 oz (225 g) rice noodles, flat, about ¼ inch wide, soaked in warm water
  • 12 oz (340 g) raw shrimp, peeled and deveined
  • 2 tablespoons vegetable oil (canola or grapeseed oil)
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 3 green onions, sliced
  • 1 cup bean sprouts
  • ½ cup crushed roasted peanuts, salted
  • Lime wedges, for serving
  • 3 tablespoons tamarind paste (or substitute: 1 tablespoon lime juice + 1 tablespoon brown sugar)
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • ½ teaspoon chili flakes (optional)

Instructions

  1. Soak the rice noodles in warm water for 8 to 10 minutes until pliable but not fully soft. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and chili flakes (if using) until sugar dissolves. Set aside.
  3. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add shrimp and stir-fry for 2 to 3 minutes until pink and just cooked through. Remove shrimp and set aside.
  4. Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and scramble gently until just set but still soft. Push eggs to one side of the pan.
  5. Add drained noodles and prepared sauce to the pan. Toss well to coat noodles evenly and cook for 2 to 3 minutes until noodles are tender but still slightly firm.
  6. Return shrimp to the pan along with sliced green onions and bean sprouts. Stir-fry together for another minute to combine and warm through.
  7. Serve immediately, garnished with crushed peanuts and lime wedges on the side.

Notes

Soak noodles until pliable but not mushy to avoid soggy texture. Cook shrimp just until pink to keep them tender. Scramble eggs softly for creaminess. Add lime wedges and crushed peanuts for brightness and crunch. For gluten-free, use certified gluten-free fish sauce and noodles. Vegetarian option: substitute shrimp with firm tofu and fish sauce with soy sauce or tamari.

Nutrition

Keywords: Pad Thai, shrimp Pad Thai, quick Pad Thai, Thai noodles, easy Asian recipe, weeknight dinner, gluten-free Pad Thai

Find it online: https://tomyumy.com/quick-better-than-takeout-pad-thai-with-shrimp-recipe-in-20-minutes/