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a white plate piled high with pad thai noodles, shrimp, lime wedges, and roasted peanuts

Super Easy Homemade Pad Thai

Ultra saucy rice noodles sautéed with aromatics, tender shrimp, soft scrambled egg, fresh vegetables, and crunchy peanuts.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
 

  • 8 cups water boiling
  • 8 oz wide Thai rice noodles
  • 1 serving store-bought Pad Thai Sauce
  • ¼ cup neutral oil
  • 12 oz shrimp defrosted, deveined
  • 2 large eggs beaten
  • 3 garlic cloves minced
  • 1 shallot minced
  • 2 limes juiced, plus 1 additional lime, quartered
  • 1/3 cup dry-roasted peanuts de-shelled, smashed
  • 2 cups bean sprouts
  • 1 bunch scallions trimmed, cut into 3 inch pieces

Instructions
 

  • Rice Noodles | Add the rice noodles to a large bowl. Slowly pour in boiling water. Allow the rice noodles to soak for at least 30 mins before draining. Set aside.
  • Sauce | Add the fish sauce, soy sauce, sugar, tamarind paste / rice vinegar, and sriacha to a small bowl. Mix well.
  • Pad Thai | Set a large pan over the stove on medium-high heat. Once the pan has come to full temp but before it begins to smoke, add in the oil. Add in the shrimp, stir fry until is partially pink, 2 mins.
    Push the shrimp aside, add in the beaten eggs, and cook until almost set. Make a well in the center, add in the aromatics, soaked noodles, lime juice, and pad thai sauce. Stir fry until the noodles are well coated.
    Turn the heat off and add in the bean sprouts. Serve with smashed roasted peanuts, lime and scallions.

Notes

If a recipe calls for boiling rice noodles, search for another recipe. Unlike wheat noodles, rice noodles are delicate and should be softened in a bowl of boiling water. This keeps the noodles firm and prevents a gummy texture.
For a speedy weeknight meal, make a large batch of the sauce.
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