Shrimp Pad Thai

There’s a reason Shrimp Pad Thai shows up so often in my dinner rotation. It’s chewy, salty-sweet, and studded with plump shrimp, tender egg, crisp-fried tofu, and crunchy peanuts. The rice noodles grab just enough sauce to stay glossy without getting soggy, the shrimp are tender and briny, the tofu gets golden and crisp, and eggs bring it all together. 

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Pad Thai is a street stall classic for a reason—because it hits every mark. It’s not just the tamarind or the fish sauce, the plump shrimp or the chewy noodles—it’s how it all comes together in one pan. And when you make it at home, you get to tweak it however you want. More heat, less sugar, extra garlic—you’re in charge.

This version sticks close to the classic, but doesn’t require a trip to Bangkok to pull off. Most of the ingredients are easy to find. You can swap in brown sugar for palm sugar, use tamarind concentrate if that’s what you’ve got, and leave out the tofu if it’s not your thing. But don’t skip the shrimp—they’re the centerpiece here. They cook fast and bring a briny sweetness that balances the sour and salty sauce.

If you’re used to ordering Pad Thai and wondering why it never tastes quite the same at home, this version should change that. It’s all about timing, heat, and having the right balance of flavors.

Ingredients You Need

Most of the ingredients for Pad Thai are easy to find at a regular grocery store. Here’s what you’ll need:

• Rice noodles: Flat rice noodles give Pad Thai its signature chewiness. Look for medium-width ones labeled for stir-fry.
• Firm tofu: Adds texture and absorbs the sauce beautifully. Fry it until golden for best results.
• Shrimp: Fresh or frozen, peeled and deveined. Adds brininess and contrast.
• Eggs: The unsung hero. They bring richness and bind the noodles together.
• Shallot: Milder than regular onions, it builds the base flavor.
• Garlic: Essential for depth and that hit of savory aroma.
• Oyster sauce: Adds sweetness and body to the sauce.
• Tamarind paste: Gives the sauce its signature tang. Don’t skip it.
• Palm sugar: Mellow sweetness that balances the tang and salt. You can sub with brown sugar.
• Fish sauce: Funky, salty, and essential for that classic Pad Thai flavor.
• Light soy sauce: Adds more salt and umami without overpowering.
• Chili powder: Brings the heat—use as much or as little as you like.
• Chives: Added at the end for color and bite.
• Bean sprouts: For crunch and freshness. Add them at the very end.
• Crushed peanuts: Classic Pad Thai topping for texture and nuttiness.
• Lime wedges: Not optional. That squeeze of acid at the end brightens everything.

How to Make Pad Thai with Shrimp, Eggs, and Tofu

Even though it looks like a lot of ingredients, this dish comes together fast once you start cooking. Here’s how:

• Soak the rice noodles in room temperature water until they’re pliable but not mushy.
• Whisk together all the sauce ingredients.
• Heat oil in a wok or large skillet and fry the tofu until it’s golden on all sides.
• Push the tofu to the side and sauté the shallot and garlic until they’re soft and fragrant.
• Crack the eggs into the pan and scramble until they’re set.
• Add the shrimp and cook briefl.
• Drain the noodles and toss them into the skillet. Pour the sauce over the top and stir everything together to coat.
• Add a splash of water and stir-fry until the noodles are fully cooked and glossy.
• Throw in the chives and bean sprouts, stir quickly, then remove from the heat.
• Serve garnished with crushed peanuts and lime wedges.

Expert Tips for Success

Cooking Pad Thai isn’t hard, but you do have to work quickly and follow the steps in the right order. But once you master it, it’s a great party trick, like cooking an onion volcano on a griddle. Here are a few tips to help you perfect your execution:

• Soak the noodles just until pliable. Don’t boil them—they’ll finish cooking in the pan.
• Use a nonstick or well-seasoned wok to keep the noodles from sticking.
• Crack the eggs directly into the pan for less cleanup and better texture.
• Stir the noodles constantly once the sauce goes in to prevent clumping.
• Add the bean sprouts at the end so they stay crunchy.

More Ways to Use Rice Noodles

I love how rice noodles soak up sauces without falling apart and work in everything from stir-fries to soups. If you’re in the mood for smoky wok-char and bold soy sauce, Beef Chow Fun delivers on all fronts. Char Kway Teow adds savory-sweet Chinese sausage to plump shrimp and stir-fried flat rice noodles for a dish bursting with umami. Pad See Ew with chicken leans sweeter and more savory, while Pad Kee Mao—or Drunken Noodles—brings heat, garlic, and Thai basil.

Singapore Rice Noodles are thin rice vermicelli seasoned with curry powder and tossed with shrimp, pork, and crisp vegetables. Hot and Sour Rice Vermicelli Soup takes rice noodles in a totally different direction—light, tangy, and perfect for when you want something with a little punch.

Once you start cooking with rice noodles, it’s hard to stop.