Print

Better-Than-Takeout Pad Thai at Home 7 Proven Steps

Better-Than-Takeout Pad Thai at Home

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Pad Thai at home that rivals your favorite takeout. This recipe is designed for ease and authentic flavor, bringing a taste of Thailand to your own kitchen.

Ingredients

Scale
  • 1/2 pound dried flat rice noodles
  • 3 tablespoons vegetable oil
  • 8 ounces medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1/4 cup chopped shallots
  • 1/4 cup tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Sriracha or other chili sauce
  • 2 large eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup chopped roasted peanuts
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice

Instructions

  1. Soak rice noodles in hot water for 10-15 minutes, or until pliable. Drain well.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove shrimp and set aside.
  3. Add garlic and shallots to the skillet and cook until fragrant, about 1 minute.
  4. In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and Sriracha.
  5. Push garlic and shallots to one side of the skillet. Pour beaten eggs into the other side and scramble until cooked.
  6. Add drained noodles to the skillet. Pour the tamarind sauce mixture over the noodles. Toss to coat evenly.
  7. Add the cooked shrimp back to the skillet. Add bean sprouts and toss everything together until heated through and bean sprouts are slightly wilted.
  8. Serve immediately, garnished with chopped peanuts, cilantro, and a squeeze of lime juice.

Notes

  • Adjust Sriracha to your preferred spice level.
  • If you can’t find tamarind paste, you can substitute with 2 tablespoons of lime juice and 2 tablespoons of sugar, but the flavor will be slightly different.
  • For a vegetarian option, omit the shrimp and use extra firm tofu instead.

Nutrition