Shrimp Pad Thai

Prep Time:
45 mins
Total Time:
45 mins

Once you make this popular Thai dish at home, you won't turn to take-out as often.


  • 8 ounces rice-stick noodles

  • ¼ cup tomato-based chili sauce

  • ¼ cup fresh lime juice

  • 3 tablespoons soy sauce

  • 2 tablespoons light-brown sugar

  • 1 tablespoon anchovy paste

  • 4 tablespoons vegetable oil

  • 4 garlic cloves, minced

  • 1 pound peeled and deveined medium shrimp

  • 3 cups bean sprouts, plus more for garnish

  • 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces

  • 1 large egg, lightly beaten

Assorted Garnishes (Optional)

  • cup chopped dry-roasted peanuts

  • Pinch of red-pepper flakes

  • Bean sprouts

  • ¼ cup fresh cilantro

  • Lime wedges


  1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

  2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

  3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Cook's Notes

Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles. The combination of anchovy paste and soy sauce is a good substitution for traditional Asian fish sauce, if it's not available.

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