Description
An authentic Thai noodle dish that balances sweet, salty, sour, and spicy flavors with perfectly grilled shrimp and tender rice noodles for restaurant-quality results at home.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
Scale
- 8 oz rice noodles (flat, wide Pad Thai variety)
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup fresh bean sprouts
- 3 green onions, chopped
- 1/2 cup chopped peanuts (plus extra for garnish)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup soy sauce
- 2 tbsp fish sauce (essential for authentic flavor)
- 2 tbsp brown sugar
- 1 lime, juiced (about 2 tablespoons)
- Sriracha sauce, to taste
- Fresh cilantro, for garnish
Instructions
- Cook rice noodles according to package instructions until just barely tender (they’ll finish in the wok). Drain and set aside.
- Heat grill pan over medium-high heat and grill shrimp 2-3 minutes per side until just cooked through with grill marks. Set aside.
- In a large wok or skillet, heat vegetable oil over medium heat. Add minced garlic and stir-fry for 1 minute until fragrant.
- Push garlic to one side and pour beaten eggs into center. Scramble until just set, then mix with garlic.
- Add bell pepper, bean sprouts, and green onions. Stir-fry 2-3 minutes until vegetables are slightly tender but still crisp.
- Add drained noodles, soy sauce, fish sauce, brown sugar, and lime juice. Toss everything together until noodles are evenly coated.
- Add grilled shrimp back to the pan and toss gently to heat through and combine.
- Serve immediately in bowls, garnished with chopped peanuts, fresh cilantro, and sriracha on the side.
Nutrition Information (Per Serving):
- Calories: 485
- Carbohydrates: 58g
- Protein: 32g
- Fat: 14g
- Fiber: 4g
- Sodium: 1,240mg
- Vitamin C: 45% DV (from bell pepper and lime)
- Selenium: 55% DV (from shrimp)
High in lean protein from shrimp and complex carbohydrates from rice noodles.
Notes:
- Undercook noodles slightly—they’ll finish cooking in the wok
- Don’t skip the fish sauce—it’s essential for authentic Pad Thai flavor
- Grill shrimp just until cooked to avoid rubbery texture
- Have all ingredients prepped before starting—the final cooking is fast
- Taste and adjust the sauce balance of sweet, salty, and sour
Storage Tips:
- Best served immediately for optimal texture
- Store leftovers refrigerated up to 2 days
- Reheat gently with splash of water to loosen noodles
- Components can be prepped earlier in the day
Serving Suggestions:
- Traditional style: Serve with lime wedges and extra peanuts
- Family dinner: Let everyone add their own sriracha level
- Thai feast: Pair with cucumber salad and Thai iced tea
- Casual entertaining: Serve with chopsticks and small spoons
Mix It Up (Recipe Variations):
- Chicken Pad Thai: Substitute thinly sliced grilled chicken
- Vegetarian Version: Use extra-firm tofu instead of shrimp
- Spicier Style: Add Thai chilies or red pepper flakes during cooking
- Tropical Twist: Include grilled pineapple chunks for sweetness
What Makes This Recipe Special:
This recipe honors traditional Thai Pad Thai by maintaining the essential balance of flavors—sweet from palm sugar (brown sugar), salty from fish sauce, sour from tamarind (lime juice), and umami depth that defines authentic Thai street food. The grilling technique adds smoky complexity while keeping the shrimp perfectly tender throughout the stir-frying process.