What gives pad thai its flavor?

Tamarind for sourness, fish sauce for salt and palm sugar for sweetness.

Yes; slice thinly and cook through before adding the noodles.

Shrimp Pad Thai

Rice noodles stir-fried with shrimp, egg and a tangy tamarind, fish sauce and palm sugar sauce, topped with bean sprouts, peanuts, green onions and lime. Serves 4.

Vegetarian with swaps Dairy-free High-protein

Contains: egg, fish, shellfish, peanuts, soy. Based on the ingredients as written; check package labels, which can change.

Prep 25 min
Cook 10 min
Total 35 min
Yield 4 servings
Level Intermediate

Updated November 4, 2026

Plate of shrimp pad thai with bean sprouts, peanuts, green onions and lime

Pad thai is Thailand's most famous noodle dish: chewy rice noodles in a sweet, sour and salty tamarind sauce with shrimp and egg, finished with crunchy peanuts and fresh bean sprouts.

It cooks in minutes, so have everything ready before you start.

Ingredients

Sauce

3 tablespoons tamarind concentrate
3 tablespoons fish sauce
3 tablespoons brown or palm sugar
1 teaspoon sriracha (optional)

Noodles

8 ounces flat rice noodles (1/4 inch wide)
3 tablespoons neutral oil
3 cloves garlic, minced
1 pound medium shrimp, peeled
2 large eggs, beaten
2 cups bean sprouts
4 green onions, cut in 1-inch pieces
1/3 cup chopped roasted peanuts
Lime wedges and cilantro

Where to buy shrimpThis recipe calls for medium shrimp. Lobster Anywhere ships super colossal shrimp, 8 to 12 per pound, which are bigger: cut each into 2 or 3 pieces so they cook in the same time.

Shop shrimp

More picks: where to buy seafood. We may make money from the links on this page, but it doesn't affect what you pay.

To make it vegetarian

For the fish sauce, use soy sauce or a vegan fish sauce.
For the shrimp, use king oyster mushrooms cut into thick coins, or a plant-based shrimp.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Fish sauce, Tamari, Tamarind in our kitchen glossary.

What you’ll need

large bowl for soaking
wok or large skillet

Instructions

Soak the noodles. Soak the noodles in hot tap water 20 to 30 minutes until pliable but firm. Drain.
Mix the sauce. Stir the sauce ingredients until the sugar dissolves.
Shrimp. Heat 1 tablespoon oil in a wok over high heat and cook the shrimp 2 minutes. Remove.
Egg and noodles. Add the remaining oil and garlic, then the eggs, scrambling briefly. Add the noodles and sauce and toss 2 to 3 minutes until the noodles are tender and the sauce absorbed.
Finish. Return the shrimp, add half the bean sprouts and the green onions and toss 30 seconds. Serve topped with the remaining sprouts, peanuts, cilantro and lime.

Nutrition per serving (estimated)

590Calories

70 gCarbohydrates

4 gFiber

66 gNet carbs

35 gProtein

20 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-protein Dairy-free Vegetarian with swaps

Tips

Food safety: shrimp and scallops are done when they turn opaque all the way through (145°F); take them off the heat right away so they stay tender.
Do not oversoak the noodles; they finish cooking in the wok.
Tamarind concentrate is sold in Asian markets and many supermarkets.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Best right away. Refrigerate leftovers up to 2 days and reheat in a wok with a splash of water; the noodles firm up as they chill.

Questions about this recipe

What gives pad thai its flavor?: Tamarind for sourness, fish sauce for salt and palm sugar for sweetness.
Can I use chicken?: Yes; slice thinly and cook through before adding the noodles.

Pairs with: an off-dry Riesling or Gewürztraminer, or a cold lager. Wine pairing guide

More Asian recipes

All Asian recipes | All recipes | Cooking guide and safe temperatures