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Quick Thai Pad Thai with Shrimp

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A quick and easy 20-minute Thai pad thai recipe featuring shrimp, peanuts, and a tangy tamarind sauce. Perfect for busy weeknights with bold, authentic flavors and a satisfying crunch.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, about ¼ inch wide
  • 12 oz (340 g) raw shrimp, peeled and deveined
  • ½ cup (60 g) roasted unsalted peanuts
  • 2 large eggs, room temperature
  • 3 cloves garlic, minced
  • 4 green onions, sliced thinly
  • 1 cup (100 g) bean sprouts (optional but recommended)
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 lime, cut into wedges
  • 3 tablespoons vegetable oil
  • Crushed red pepper flakes (optional, to taste)

Instructions

  1. Soak the rice noodles in a large bowl of warm water for 8-10 minutes until pliable but still firm. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, and brown sugar until smooth. Set aside.
  3. Peel and devein shrimp if not done already. Mince garlic and slice green onions thinly. Keep bean sprouts ready.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant but not browned.
  5. Add shrimp and stir frequently, cooking for 2-3 minutes until pink and opaque. Remove shrimp and set aside.
  6. Add remaining 1 tablespoon oil to the pan. Pour in beaten eggs and gently scramble until just set, mixing with garlic residue.
  7. Add drained noodles and tamarind-fish sauce mixture to the pan. Toss quickly to coat evenly, cooking for 2-3 minutes until noodles are glossy but not mushy.
  8. Return cooked shrimp to the pan. Add green onions and bean sprouts. Stir together for another minute to warm through.
  9. Remove from heat and sprinkle roasted peanuts on top. Add crushed red pepper flakes if desired.
  10. Serve immediately with lime wedges for squeezing over.

Notes

Do not over-soak noodles to avoid mushiness. Cook shrimp in batches if needed to keep them juicy. Toss peanuts at the end to preserve crunch. Adjust tamarind paste sweetness or saltiness by tasting the sauce before adding. Fresh lime juice squeezed over the finished dish brightens flavors. Avoid microwaving leftovers to maintain texture; reheat gently in a skillet with a splash of water.

Nutrition

Keywords: Pad Thai, Thai recipe, shrimp pad thai, quick dinner, easy Thai food, peanuts, tamarind sauce, weeknight meal

Find it online: https://shimmersnack.com/quick-thai-pad-thai-with-shrimp-perfect-easy-20-minute-recipe-with-peanuts/