This Shrimp Pad Thai Recipe is a delicious Thai restaurant favorite made right at home in just 20 minutes. It is a healthier version made with plump shrimp, coated in a lightly spicy peanut sauce and tossed with wide rice noodles.
This quick shrimp dish is on of my favorite pad thai recipes. While it is not an authentic recipe, it is a delicious version that the whole family will love.
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❤️ Why you'll love it
✔️ This thai restaurant favorite is a quick stir fry ready in just 20 minutes!
✔️ It is a delicious, healthier version of the authentic pad thai recipe.
✔️ It is budget friendly, allowing you to eat your favorite take out right at home.
🥘 Ingredients
Raw shrimp
Pad Thai noodles
Crunchy peanut butter
Red pepper chili flakes
Sesame oil
Garlic Cloves
Snow peas
Red bell pepper
Fresh cilantro
Dry-roasted peanuts
Lime,
Soy sauce and fish sauce, for an umami flavor in the teriyaki sauce
Fresh ginger, adds flavor
Brown sugar, adds a touch of sweetness to the teriyaki sauce.
Cornstarch, aids in thickening the sauce.
🔪 Instructions
- Cook noodles according to package directions, drain and set aside.
- To make the Teriyaki Sauce:
- In a medium saucepan, combine the soy sauce, fish sauce, water, ginger, garlic, and brown sugar. Cook over medium heat and bring to a boil.
- Mix ¼ cup water and cornstarch until smooth and stir into bubbling soy sauce mixture whisking constantly to prevent lumping. Remove from stove and set aside.
- To make the pad thai:
- In a small bowl, using a hand whisk, combine ¼ cup teriyaki sauce, hot water, peanut butter, and red pepper flakes, until well incorporated. Set aside.
- In a large non stick skillet over medium high heat, warm the sesame oil until hot. Add the minced garlic, and saute 1 minute.
- Add shrimp and sauté for 2 minutes or until shrimp are almost done.
- Stir in the peanut butter mixture, and cook for 2 minutes or until sauce thickens
- Add the pad thai noodles, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.
- Sprinkle with cilantro and peanuts and drizzle with lime juice.
🥄 Equipment
- Large pot for cooking the noodles.
- Medium saucepan, if making the homemade teriyaki sauce
- Mixing bowls
- Hand whisk, for mixing the peanut sauce
- Large non stick skillet, to cook the shrimp mixture
- Flathead wooden spoon, for stirring the shimp and aromatics.
- Tongs, for tossing the noodles into the shrimp mixture.
🥫Storage
Store any leftovers in an airtight container in the fridge up to 3 days.
📖 Variations
- Substitute 2 teaspoons chili garlic sauce for the red pepper flakes. (adjust according to heat tolerance)
- Add 1 cup fresh bean sprouts with the snow peas and red bell pepper.
- Substitute purchased teriyaki sauce for the homemade sauce.
- Substitute green onions for cilantro (or use both).
- Creamy peanut butter can be used in place of the crunch peanut butter.
💭 Tips
- Choose a rice noodle that is a little thicker and less likely to break, noodles labeled as pad thai noodles will work the best.
🙋 FAQ's
Pad thai noodles are dried rice noodles that are reconstituted in hot water. They are gluten free and have an opaque color when cooked.
📚 Related Recipes
This unlikely combination of peanut sauce and slaw on these Thai Style Hot Dogs are out of this world delicious!
Thai Peanut Chicken and Noodles is my take on a favorite frozen meal!
Spicy Asian Venison Bowl is a great way to use venison!
🍽 Serve with…
Serve this Shrimp Pad Thai recipe with a side of Air Fryer Egg Rolls.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Shrimp Pad Thai
Equipment
- Large non-stick skillet
- Flathead wooden spoon
Ingredients
- 4 ounces uncooked Pad Thai noodles
Homemade Teriyaki Sauce
- 1 cup water
- ¼ cup soy sauce
- 1 inch fresh ginger , grated
- 1 clove garlic , minced
- 3 tablespoons brown sugar
- ¼ cup water
- 2 tablespoons cornstarch
For the pad thai:
- 2 teaspoons sesame oil
- 1 clove garlic , minced
- ¼ teaspoon red pepper flakes , optional
- ½ pound large shrimp , peeled and deveined
- 2 cups snow peas
- ½ red bell pepper , sliced
- ⅓ cup cilantro , chopped
- ⅓ cup dry-roasted peanuts , chopped
- lime wedges
- 4 tablespoons hot water
- ¼ cup teriyaki sauce
- 3 tablespoons crunchy peanut butter
- ½ teaspoon fish sauce , optional
Instructions
- Cook noodles according to package directions, drain and set aside.
To make the Teriyaki Sauce:
- In a medium saucepan, combine the soy sauce, water, ginger, garlic, and brown sugar. Cook over medium heat and bring to a boil.
- Mix ¼ cup water and cornstarch until smooth and stir into bubbling soy sauce mixture whisking constantly to prevent lumping. Remove from stove and measure out ¼ cup of sauce. Store remaining sauce in an airtight container in the fridge up to 1 month.
To make the pad thai:
- In a small bowl, using a hand whisk, combine ¼ cup teriyaki sauce, hot water, peanut butter, and red pepper flakes, until well incorporated. Set aside.
- In a large non stick skillet over medium high heat, warm the sesame oil until hot. Add the minced garlic, and saute 1 minute. Add shrimp and sauté for 2 minutes or until shrimp are almost done.
- Stir in the peanut butter mixture, and cook for 2 minutes or until sauce thickens. Add the pad thai noodles, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.
- Sprinkle with cilantro and peanuts and drizzle with lime juice.
Kristin King
Haha, I love that you used crunchy peanut butter in this! Why not, right?!? I love pad thai and I never have it because we rarely go out to eat but now I am going to try making my own! Great recipe, thanks!
honeyb
Thanks Kristin! I hop you enjoy it!
Alisha
Yummy, yummy, Shelby! Thanks for sharing with PPN this week! 🙂
Pegasuslegend
That looks amazing Shelby! LOVE IT!!
Susie
Thanks Shelby! I'll be using this next week, although I'll probably make it chicken instead of shrimp.