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Pad Thai with Shrimp Recipe Easy Homemade Dinner with Zesty Lime

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This easy Pad Thai with Shrimp is a quick, flavorful Thai noodle dish featuring juicy shrimp, chewy rice noodles, and a zesty lime finish. Perfect for weeknight dinners or entertaining, it comes together in under 30 minutes and is customizable for any taste.

Ingredients

Scale
  • 8 oz flat rice noodles (medium width preferred)
  • 2 tbsp vegetable oil (or peanut oil)
  • 1 lb large raw shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 3 green onions, sliced thin (white and green parts separated)
  • 1/3 cup roasted peanuts, roughly chopped
  • 1/4 cup fresh cilantro leaves, chopped (optional)
  • 2 medium limes, cut into wedges
  • 3 tbsp fish sauce
  • 2 tbsp tamarind paste or concentrate (or 2 tbsp lime juice + 1 tbsp brown sugar)
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce (or gluten-free tamari)
  • 1 tsp chili garlic sauce or Sriracha
  • 1 small carrot, julienned (optional)
  • Firm tofu, cubed (optional, swap for shrimp for vegetarian)
  • Crushed red pepper flakes (optional, for garnish)

Instructions

  1. Place rice noodles in a large bowl and cover with very hot tap water. Soak for 20-25 minutes, stirring occasionally, until noodles are pliable but not mushy. Drain and set aside.
  2. In a small bowl, whisk together fish sauce, tamarind paste (or lime juice + brown sugar), brown sugar, soy sauce, and chili garlic sauce until sugar dissolves. Taste and adjust seasoning.
  3. Mince garlic, thinly slice green onions (separate white and green parts), and chop peanuts. Beat eggs in a small bowl. Prepare shrimp, bean sprouts, and lime wedges.
  4. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp to a plate.
  5. Add remaining 1 tbsp oil to the pan. Add garlic and white parts of green onion. Stir-fry for 30 seconds until fragrant. Push to the side, pour in beaten eggs, and let cook undisturbed for 30 seconds. Gently scramble until just set.
  6. Add drained noodles to the pan. Pour sauce evenly over noodles and toss well with tongs or spatula. If noodles look dry, add 2-3 tbsp water. Cook, stirring, for 2-3 minutes until noodles are glossy and coated.
  7. Return shrimp to the pan. Add bean sprouts and green parts of onions. Toss together for 1-2 minutes until heated through and bean sprouts are slightly wilted.
  8. Remove from heat. Plate Pad Thai and top with chopped peanuts, cilantro, and extra chili sauce if desired. Serve with lime wedges for squeezing at the table.

Notes

Soak rice noodles in hot water, not boiling, to prevent mushiness. Prep all ingredients before cooking as the process moves quickly. Use tongs for tossing noodles to prevent breakage. Adjust sauce to taste for perfect balance. For vegetarian, swap shrimp for tofu and use tamari instead of fish sauce.

Nutrition

Keywords: Pad Thai, shrimp, Thai noodles, easy dinner, zesty lime, stir-fry, gluten-free, Asian, quick recipe, family meal

Find it online: https://elvafood.com/pad-thai-with-shrimp-recipe-easy-homemade-dinner-with-zesty-lime/