Better Than Takeout Garlic Butter Shrimp Pad Thai.
Sharing an easy, weeknight style…Better Than Takeout Garlic Butter Shrimp Pad Thai. Quick-cooking rice noodles tossed with a Thai inspired sauce, vegetables, scrambled eggs, and garlicky shrimp that is pan-seared with a touch of butter. This Pad Thai is saucy, tangy, a touch salty, and just a little spicy. It’s heavy on the rice noodles and comes together in no time at all (about 30 minutes). Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, healthy-ish, and DELICIOUS.
I thought we’d start off the Monday after the Super Bowl Sunday with something a little lighter and full of color. You know just in case you had a little too much fun yesterday. Speaking of yesterday, did anyone make the Cajun popcorn chicken? Or the buffalo chicken pull apart bread? Or what about the cowboy cookies?! I know many of you have been making the cookies, as I’ve seen them all over Instagram. They seem to be everyone’s favorite right now (my mom’s too). I made another batch on Friday night for my aunt, uncle, and cousins, they all loved them!
Anyway, I figured something bright and colorful for Monday would be good. Enter these better than takeout pad Thai noodles. This dish…it’s insanely quick, and insanely delicious. I’m so excited to finally be sharing a pad Thai recipe after so many of you requested one. Technically, this is not my first pad Thai. I shared a pad Thai recipe all the way back in 2013. And yes, there are horrible photos to accompany this pad Thai post. Thankfully, things have much improved since 2013 and I feel very confident in saying that today’s recipe is better…much better.
There’s garlic butter shrimp, more veggies, more herbs, and I do believe it’s better than any takeout!
Here is how you make pad Thai.
Start out by preparing the rice noodles according to package directions. I like these rice noodles best. They’re a wide-cut noodle and really hold up well to all the sauce.
While that’s happening, make the sauce. It’s a mix of soy sauce, fish sauce (my favorite ingredient right now), vinegar, and a touch of honey. This sauce isn’t the most traditional when it comes to pad Thai, but after trying out a few different versions I decided this was the sauce we love most. It’s a mix of salty, tangy, and sweet. Traditionally, brown sugar or granulated sugar is used to sweeten the sauce, but I prefer to use honey.
Once the sauce is mixed, the next step is cooking. It all starts with the shrimp…garlic butter shrimp…yeah, this is not your average pad Thai.
Pan sear the shrimp, add the butter, and then add all of that garlic. As the butter melts, the garlic caramelizes around the shrimp creating truly the most mouth-watering smell (and delicious sauce). This is that moment you know the recipe is going to be good…so good.
Don’t love shrimp? You can easily swap the shrimp for chicken. Or make this a vegetarian dish and use cauliflower. Either variation would be delicious.
At this point, add the noodles and sauce, toss with the shrimp, and then push everything to the side of the pan.
Next, scramble the eggs, then toss with the noodles. Add the veggies…green onions and a huge handful of Thai basil. Toss everything together and then immediately remove from the heat. DONE.
Tip: once you’ve added the basil, the noodles really need to be plated and served. There is a large amount of sauce, so as the noodles sit, they will soak it up. Still delicious, but just something to note. If you plan to eat the noodles as a leftover, you can add a touch of soy sauce to loosen the noodles back up. The noodles will be a little less saucy, but all the flavor is there!
Now, let’s talk about toppings.
You all know I love toppings, but pad Thai needs a few. Fresh basil, fresh green onions, plenty of roasted peanuts, a pinch of chili flakes, and a generous squeeze of lime juice.
The herbs add freshness while the salty peanuts add flavor and crunch. You can use the chili flakes to your taste, but I usually add a good pinch to each serving.
And you guys, that’s kind of it. This recipe is FAST, requires very little prep, and very little cooking. It’s beyond good, especially with the that garlicky, buttery shrimp. I know that’s a little odd, and certainly not traditional, but this is kind of like Italian meets Thai. A weird but delicious mash-up, that’s just a touch more flavorful, and all things good.
Added bonus…the quick cooking time…perfect for busy Monday nights!
If you make this better than takeout garlic butter shrimp pad Thai, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Better Than Takeout Garlic Butter Shrimp Pad Thai.
Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, healthy-ish, and DELICIOUS.
Ingredients
- 8 ounces wide rice noodles
- 3-4 tablespoons low sodium soy sauce, using more or less to taste
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple
- 1/4-1 teaspoon chili flakes, plus more for serving
- 1 pound raw jumbo shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 4-6 cloves garlic, finely chopped or grated
- 3 tablespoons salted butter
- 2-3 eggs, beaten
- 2 cups bean sprouts or chopped baby bok coy (or other greens)
- 4 green onions, chopped, plus more for serving
- 1/4 cup roasted peanuts, chopped
- Thai or regular basil and limes, for serving
Instructions
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1. Cook the rice noodles according to packaged directions.
2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
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Hi Tieghan, looks great! Do you have a substitution for the peanuts for your nut free fans?
Hey Chris! You can use sesame seeds or just omit the peanuts all together! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks amazing! We’re huge thai fans in our home, so we’ll have to try this soon!
Paige
http://thehappyflammily.com
Thank you for this fab recipe! And for the exact measurements; I’ve lost my sense of taste/smell so can no longer tell if my cooking tastes “like its suppose to”! Thank you!??
Thank you so much Amy! I am so glad you enjoyed this! xTieghan
I made the Buffalo pull apart bread for a super bowl party, and it was a hit!!
Thank you!! So glad you loved it! xTieghan
This looks phenomenal! I can’t wait to make it for my adult family who just loves Thai inspired dishes. I’ll post my result on Instagram!
I cannot wait to check them out! Thank you so much Linda! xTieghan
You can’t beat a good Pad Thai recipe and yours looks fantastic! I love how quick and easy this dish is. Any type of Asian food is top of my list. I appreciate you sharing your recipe!
Thank you so much Linger! I am so glad you have been loving this recipe! xTieghan
I think this could be 5 star but I made a couple of mistakes which cost the dish some flavour! My noodles seemed a little too al dente for one. I’ll cook longer next time. Also I thought the sauce was too runny so let it boil down too much and the dish was dry. Next time I’ll add the veggies and plate right away! And lastly I’ll go with a bit more chilli flakes for heat. All in all I think my second try will be much improved!!
Thank you so much Linda! I hope the next time is perfect for you! xTieghan
yum, love these flavors, thank you and love the jumbo protein!
Thank you so much Sabrina! xTieghan
Always love your Thai recipes! On the list to make ?
I’ve bought some of the Red Boat fish sauce you showed on a story on Instagram, looking forward to trying it (Been using supermarket stuff so far). In the UK it comes in a round bottle! Been looking for a brand to buy for ages, but never know what to buy at the Asian supermarket. Xx
Hi Kelly! I am so glad you found the one I use! I hope you love this recipe when you get a chance to try it! xTieghan
This was a huge hit! My husband said it makes the Top 3 best dishes I’ve made. Living in Switzerland it’s tough to find Thai food that’s as spicy as we liked it in the States, so we loved the kick in this dish. I also added some calamari with the shrimp and it turned out great! Thanks so much!!
Hi Bethany! I am so glad this turned out so well for you! Thank you so much for trying this! xTieghan
Hi Tieghan! I am plugging this into a nutrition calculator and my calories came out SUPER differently from yours – I know your nutrition info probably isn’t “official” but I wanted to check because when I plugged it in it was like 2x the calories. Is the 355 calories accurate?
Thanks and love all your recipes. Can’t wait to try this!
Hi Ellen, Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe is hard for me to say. We use an online calculator that as far as I know should be correct. So sorry I could not be of more help!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
EEK! totally made this tonite and it was delicious! I did extra veggies with the shrimp. Easy prep, easy clean up! Thanks so much for a great recipe!
I am so glad you loved this Molly!! Thank you so much for trying it! xTieghan
Pad Thai is my favourite Asian food, i still remember even when I was in Seville, Spain. I would not go to the local restaurants for Dinner instead i always had Pad Thai, and the recipe reminds me of that restaurant. I will definitely try it.
I hope this brings you back a little bit! Let me know how it turns out for you! Thanks! xTieghan
Hi, I made this tonight for dinner and it was delicious. Thank you for sharing the recipe. I doubled the sauce to put on at the table if anyone wanted.
Thank you Dorothy! I am so glad this turned out so well! xTieghan
You are so right! I have made Pad Thai different ways for over 20 years and this was the BEST. I added less honey because I ran out and I used chili paste instead of flakes. This will be a keeper. Thank you!
Thank you so much Brooke! xTieghan
You’re right! It’s better than takeout. I made it as written with the exception that I used sugar snap peas (cut into small pieces) instead of bean sprouts. It’s what I had on-hand, and I don’t have a shop where I can buy just a handful of sprouts. The dish was outstanding. Thank you.
Thank you so much Karlette! xTieghan
Ok this seriously is WAY better than takeout!!!!! I couldn’t believe the flavor in this recipe! Made it exactly as written and it was absolutely to die for. My husband and friend who came for dinner went back for seconds and thirds!!! Thank you so much for this recipe!
Thank you Shayna!! SO glad this turned out so well for you! xTieghan
Wow this was awesome! My husband said it was better than the Thai food he picked up for dinner the other night, lol. I guess it really is better than takeout.
Yes!! Love to hear that this turned out so well for the both of you! Thank you Janet! xTieghan
This was easy to prep, quick to cook and oh so delicious.
Loved it!!
Thank you Francine! xTieghan
Just made this for dinner. Wish I would have doubled everything, so I could of had plenty of leftovers.
It was fantastic. I am so excited that I found your blog and have many recipes lined up to try. On my way to the book store to purchase your new cookbook. This was delicious!!
Thank you so much Nancy!! I hope you love my cookbooks! Let me know what you make! xTieghan
This was terrific! No bean sprouts (*gasp* – rats!), so I left them out but added some steamed broccoli florets instead. I threw them in after scrambling the eggs, but next time, I’ll try adding them before I put the sauce in (maybe bump up the amounts in the sauce a little)– my broccoli was under-seasoned by adding it at the end. Thanks for another keeper!
Thank you so much Vanessa! I am so glad you enjoyed this recipe! xTieghan
Wow!!! This was soooooo freaking delicious!!!! I made it exactly as is, didn’t change a thing. My husband loved it, I even went back for seconds. This will definitely be made again in our household.
Thank you Deborah! That is so amazing to hear! xTieghan
So easy and literally equivalent to Thai-restaurant style! I feel I can say that as I worked in one for 5 years!!
That is so amazing to hear! I am so glad you loved this Natalie! xTieghan
This was soo soo delicious! So happy to find a Thai recipe to make at home that is this yummy and like the restaurant. I couldn’t wait for it to be lunch for leftovers today 🙂
Ahh thank you Becca! I am so glad this recipe turned out so well for you!! xTieghan
Just made this tonight and it was DELICIOUSSSSS
Thank you so much Jennifer! xTieghan
So easy and flavorful! Definitely better than takeout.
Thank you so much Danielle! xTieghan
This is seriously amazing!
Thank you so much Amanda! xTieghan
I made this with chicken and…. wow!! Its so flavorful and easy!! Can’t wait to make this again and again. Thanks so much.
Thank you Sammy Jo! I am s glad this turned out so well for you! xTieghan
I have made this several times and it is delicious. Everyone in the household loves it. Much better than takeout – not even a competition!
That is so amazing to hear! Thank you Pamela! xTieghan
I just did it! My husband and kids couldn’t believe how amazing it was. The flavors work beautifully, even I was terrified when making the sauce, I didn’t think it would work, but I continued because every recipe I make from you is a guarantee… and here we are!! A top ten again!! Thank you very much for sharing Thiegan, I have both of your books, but what makes me do a recipe is watching you making it on Instagram stories, hahaha! XOXO
Ok so good to know that you like those! Thank you so much for trying this one, Alejandra! xTieghan
I’m obssessed with every recipe of yours. That’s all I make nowadays. Picky husband is always impressed and my family hears about every recipe. Thank you so so much for all the easy yuminess!!
Thank you! I am so glad you have been enjoying every recipe you tried! xTieghan
Have made this a few times now and it is soooooo good. We added one minced shallot with the garlic and it totally knocked it out of the park. Top it with toasted sesame seeds and chopped roasted peanuts and it is incredible.
Thank you so much Emily! That is so amazing to hear! xTieghan
Tried this recipe and it was immediately placed in our regular rotation. So easy, so so good.
That is so amazing to hear! Thank you so much Sam! xTieghan
Big fan of Half Baked Harvest recipes and this is hands down one of my favourites! Honestly on par with some of the Pad Thai I had during my travels in Thailand this summer! Also great that it relies on common ingredients you’d have on hand. Amazing, will make this again and again!
Thank you so much Em! I am so glad this turned out so well for you! xTieghan
My family loved this! I think I may not added enough oil because the noodles turned out a little dry, but I’ll know better next time! I tried it with chicken and it was excellent but will definitely be trying it with shrimp next!
Hi Emily! Thank you so much for trying this! I hope you love it even more the next time! xTieghan
So tasty!!! I used coconut aminos instead of soy sauce and apple cider vinegar for the white and it was perfect.
Amazing!! I am glad this turned out so well for you Amanda! xTieghan
Absolutely delicious. It was really easy to make.
Thank you so much Sal! xTieghan
My picky family LOVED this recipe! Amazing taste! I substituted teriaki sauce for the fish sauce. Sautéed broccoli and Brussels sprouts and added them on top!
Yum! I am so glad this turned out so well for you Belinda! Thank you! xTieghan
What type of noodle can you substitute for the wide rice noodles? Would spaghetti or fettuccine work?
Thanks!
Hi Melissa,
Fettuccine would be great, honestly use any noodle that you have! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! Thank you for this quarantine treat! I’ve been missing my usual Thai restaurant and got adventurous picked the BEST recipe for shrimp pad Thai! I have to say “yes” a “better than restaurant” version of this! I did double the recipe so a little tricky likely with consistency but so delicious thank you!!! AND I have leftovers as planned! Yay! 🤗
I am so glad you enjoyed this recipe, Laurie! Thank you so much for trying it! xTieghan
Fantastic!!!
Thank you Casey! xTieghan
Had this tonight & it was delicious! I was nervous because making Pad Thai at home had been a struggle for me in the past. But, this was terrific & easy! Even better than the Pad Thai I had at the Sur la Table class version.
Wow that is so amazing! Thank you so much for trying this one, Stephanie! xTieghan
This recipe is shockingly quick and easy! For a seemingly fancy noodle dish I thought it’d be more time intensive. The dish itself is so flavorful and so much lighter than what you’d get via takeout, not to mention tastes so much fresher and better. Definitely will be a repeat recipe in our house.
Thank you so much Tori! I am really glad this recipe turned out so well for you!! I hope you continue to love it! xTieghan
Hands down, my favorite pad thai recipe I have tried to cook myself. I have always been intimidated by this dish, but your directions were easy to follow. I have made it multiple times (once used tofu) and it has been a winner every time. Thank you!
Love that you are loving this recipe Gina! Thank you so much! xTieghan
Hands down, my favorite pad thai recipe I have tried to cook myself. I have always been intimidated by this dish, but your directions were easy to follow. I have made it multiple times (once used tofu) and it has been a winner every time. Thank you!
Soo delicious and so quick to make!
Thank you so much Eneida! xTieghan
That is great recipe, as a green I use snow peas !
Love that! Thank you so much Freddy! xTieghan
This was good but didn’t really have the authentic Thai flavor to me. Really tasted more chinese inspired however I enjoyed it. I don’t like Brussel sprouts so chopped up some bok choy however they didn’t make it into the dish once I realized they would be raw and didn’t want to overcook the other ingredients by adding more time at end to sauté them down a bit. Next time will throw my bok choy in with the shrimp to get my veggies . Also made with brown rice noodles and they are just as good as the regular !
I am sorry this did not turn out well for you. Is there anything I can help you with? Please let me know! xTieghan
I prepped throughout the afternoon, so this came together easily. It was the best pad Thai I’ve had, bar none. It’ll even be better with basil (of which I had none). I might either use less noodles, or add more shrimp. I look forward to trying this with chicken. One sub I made was instead of using red pepper flakes, I used some chili oil with black bean. Fantastic, thanks!
Yum!! I am really happy this turned out well for you, Lynn! Thank you! xTieghan
My girlfriend and I have a cuisine night every Tuesday night, to try different dishes. We came across your recipe and made it tonight. It came out great and was delicious! We added the recipe to our “keep” file to make again. Thank you for sharing.
Wow that is so amazing to hear! Thank you so much for trying this Philip! xTieghan
Just had this for dinner tonight and it was phenomenal! Thanks for the great recipe! 🙂
Thank you so much Jocelyn!! I am really glad this recipe turned out so well for you!! xTieghan
Amazing!!! Just made it for dinner tonight. My husband and I are huge lovers of Thai food and he couldn’t stop raving about it. So many flavors yet so light tasting. It will definitely be a staple in our house. Thank you so much!!!
Aw that is seriously so amazing to hear! Thank you for trying this one, Natalia!! xTieghan
Why do you scramble the eggs in the same pan? I found that all the egg ran into the noodles and made them a bit soggy. I’m going to try to make for a second time today and I’m thinking it would be better to scramble separately. Would love your thoughts and tips on the eggs!
Hey Erin,
I like to scramble the eggs in the same pan just for easier clean up and not having to dirty another dish. xTieghan
This was very good, but rather greasy. All that olive oil and butter seemed too much and not sure it is necessary. Flavour was great but next time I will cut way back on the olive oil. Everything else about it was great though.
I am so happy this turned out so well for you, Lori!! Thank you so much for trying it! xTieghan
Better than take out is right! I usually don’t order pad Thai because it can be a ho hum mostly noodle dish. Not this recipe! Flavorful with a little kick ( we added all the red pepper flakes. Used bean sprouts. Delicious!!! This recipe is a keeper!
I am so happy you loved this one, Karen! Thank you so much for trying it! xTieghan
Hi! Do you think subbing thin rice noodles would work?
Hey Roxana,
That would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan! This recipe was insane! I saw another review post that they cried when they made it – and I thought… well I have to try it. If I hadn’t made this myself I honestly wouldn’t have believed it didn’t come from a restaurant. My mind is blown to find out how easy this favorite dish is to make. I had a rice noodle disaster a few years back and had avoided them for some time, but your recipes are foolproof and giving me so much joy during quarantine. I’d love to see a pad see ew on the blog!! 🙏🏻🤞. You are my primary source of pandemic creativity and entertainment (besides my husband and pup who are both amazing) – and I think I’ll always feel endeared to you for it. Thank you 💜
Hi Jenny! This was so amazing to read! I am really glad this recipe turned out so well for you and I hope you continue to enjoy my recipes! Thank you so much for giving this a try! xTieghan
This is the best pad thai I’ve been able to make at home. And it was so easy to make. Will 100% make again!
Thank you so much Liane! xTieghan
Made this for dinner last week and have been meaning to thank you for the recipe! Hubby hasn’t stopped talking about how good it was. This recipe is definitely a keeper.
Thank you so much Jessica! xTieghan
Loved this! Made it basically as written but used kale vs bok choy since that’s what I had on hand. I love my local Thai place, but this felt so much healthier. Will make it again.
Thank you so much Cathy! I am really glad this turned out so well for you! xTieghan
So good, seriously better/healthier than take-out. I did have to make some substitutions. I didn’t use shrimp, to cut down on the cooking time I just used rotisserie chicken and followed the steps you used for the shrimp. I didn’t have vinegar on hand, so I used rice vinegar for the sauce and it still turned out great! Didn’t use fish sauce either – but will maybe try it next time! I cooked the bok choy in a pan separately in peanut oil. Didn’t find wide rice noodles unfortunately, so I used egg noodles instead and it still tasted great. Thanks for the great recipe!
Hi Mitra! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
I made this tonight and I immediately came here to write this! I loved it. I didn’t have shrimp so I threw in some ground chicken and after cooking them I kept them in the same pot as the noodles and mixed it all together with the eggs and sauce. It was so creamy and tasty and I of course threw in a bunch of sriracha in my bowl! Thank you for this, I will for sure make this again.
Yes!! I am so happy this turned out so well for you, Rosie! I hope you continue to enjoy this and other recipes of mine! xTieghan
Really good flavor. Next time I might cut down the butter to just 1-2 tbsp. I also would cook the eggs in a separate pan since they kind of boiled in the sauce when mixing in with everything else at the end. Overall, great flavor and recipe. Can’t wait to try it again!
Hi Erika! I am really glad this turned out so well for you! Thank you! xTieghan
It tastes as good as it looks! Thank you for another super recipe of yours!
Thank you for trying this Denise! I am really glad these turned out so well for you! xTieghan
Made this last night and it was SO delicious. It truly was better than take out. I used coconut aminos instead of fish sauce because I had it on hand. I always crave Pad Thai and now I know I can make it from home! It was also really easy to track the calories / macros which is a bonus for me! Can’t wait for leftovers today.
Thank you so much Megan! xTieghan
So quick, easy and flavorful! I love all the better than takeout recipes but this might be a new favorite.
Hey Tori,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
So many flavors that just work so well together! Definitely will be making this again!
Hey Maria,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Oh my goodness where do I even begin. This recipe tastes like restaurant style pad Thai but has the flair of garlic in it that gives it an extra kick. We LOVED it and will definitely be making it again. SO YUMMY.
Hey Lauren,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
This was spectacular! So easy and delicious, doubled the recipe since we love leftovers!
Hey Carol,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Hi!! I am new to your recipes but I am LOVING all I make. I am passing them on to my friends and they are loving too!!! My husband is LOVING them. Thank you for all this…..has been so fun for me! LOVE thank you. This shrimp dish is delicious!!
Hey Amy,
Thank you so much for following along and trying the recipes, I am so glad you have been enjoying them! Happy New Year! xTieghan
Just made this and everyone loved it! The sauce and noodles and the mix of textures were so good! The regular book chop worked well to give a little crunch with the green onions and chopped peanuts. Thanks again for sharing something different!
Hey Pam,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
Wonderful! For the greens I used spinach (since that’s what I had).
I followed the recipe for everything else and had Sirachi sauce on the table since I like things spicy. Both my husband and I feel it’s a real “keeper”.
Hey Ali,
I am so thrilled that you enjoyed the recipe, thanks so much for trying it! Happy New Year! xTieghan
What’s your recommendation if I’m using frozen cooked shrimp? Thanks in advance!
Hey Bri,
I would just cook the shrimp a little longer, it should only need a few extra minutes to cook. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
Where has this recipe been my whole life? Have been making your wonderful recipes for over a year know, Santa even brought me 2 HBH cookbooks for Christmas- you never disappoint! Made this tonight and WOW! It truly is better than take out! Everyone (including vegetarian daughter) loved it! Thanks for sharing your talents! You have vastly I priced our dinner menu. ♥️
Hey Jill,
I am so glad you enjoyed the recipe, thanks so much for making it! Happy New Year! xTieghan
Darn autocorrect-you have vastly improved our menu!
Thanks so much Jill! Happy New Year! xTieghan
Once again, your recipe proved absolutely delicious! I made this last night and it was a hit! Thank you again for sharing such delicious and whole food recipes that are easy to put together on a weeknight. Fantastic!
Hey Lori,
I am thrilled that you enjoyed the recipe, thanks so much for trying it out! xTieghan
Hello! Can’t wait to try this – tonight hopefully! If I don’t have white vinegar, do you think rice vinegar or another type would work? Thank you!
Hey Alison,
I think rice vinegar would also work well here. I hope you love there recipe, please let me know if you have any other questions! xTieghan
This Pad Thai is SO authentic! After I backpacked through Thailand I was looking for an authentic Pad Thai dish. After trying out loads of restaurants & recipes, this is recipe comes closest to the Pad Thai I’d everyday on the streets of Thailand!
I’m also allergic to Soy, so I use Coconut Aminos instead of Soy Sauce and it’s unbelievable!
Hey Hannah,
Thanks so much for making the recipe, I am so excited that it was enjoyed! Have a great weekend:) xTieghan
Perfect! We just add and shallots and ginger to the shrimps cook. Delicious!!
Hey Monica,
I am so glad the recipe was enjoyed, thanks so much for trying it out! Happy Sunday! xTieghan
This is the 2nd recipe and 2nd week in a row I’ve tried one of your recipes (new follower here) and OMG – this was insanely good! And the lime, basil, peanut topping … unreal!! My husband loved it too!!! Can’t wait to try more recipes!!!
Hey Kristyn,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
A new favorite. We loved this dish. My husband said he’d eat it every week! I made it exactly as written and it was great. Thanks!
Hey ALi,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
Incredible at-home take-out that was so simple. I added broccoli to get some veggies, and swapped the shrimp for tofu. Love how this is customizable.
Hey Celine,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Love this recipe I added red peppers Broccoli bean sprouts snap peas and a little extra chili pepper soy and ginger sauce excellent
Hey Roe,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Sunday:) xTieghan
Made this tonight for dinner and it was GREAT! Had to hunt for the wide rice noodles but I bet this would go well with rice, too. Only thing I didn’t like was that the shrimp splattered all over my stove, despite making every effort to paper towel dry them. I will have to start the shrimp earlier so it will have time to towel dry. Great job with this new and improved recipe!
Hey Lulu,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Amazing!! Huge hit with my family. Every recipe we have tried so far has been fantastic!
Hey Andrea,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
I made this for dinner tonight and it might my new favorite hbh recipe! Pretty easy to make and so delicious!
Hey Tiffany,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
My family really enjoyed this version of Pad Thai. The garlic butter makes the dish. Nice weeknight meal.
Hey Terry,
I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan
I’ve never made Pad Thai as it always felt very intimidating but having made so many of your recipes, I knew I could do it! My husband and I ate the whole thing even though it was meant to make four (generous) servings… it was just sooo good and I will definitely make it again!
Hey Kara,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Had this for dinner tonight. It was amazing. I’ve tried other pad Thai recipes but the is the best. Try it- you won’t be disappointed. Tieghan thanks you for sharing this recipe on social media.
Hey Andrea,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan
I have frozen cooked shrimp on hand. If I was to substitute it for the raw shrimp when would I add them? I would thaw them first.
Hey Olga,
I would add them right at the end just so they are warmed through. I hope you love the recipe, let me know if I can help in any other way! xTieghan
This looks wonderful. I plan to try it, but I have a question. I have never cooked with rice noodles before. Do I need to cook them or prep them in any way before adding them to this recipe? Thank you!
Hey Vickie,
Yes, as stated in step 1, you need to cook the rice noodles according to package directions. I hope you love the recipe!! xTieghan
Hi! Could you omit the fish sauce?
Hey Jenna,
Sure, you could do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Literally just finished eating this and had to review because it’s THAT GOOD. I wouldn’t say it’s a pad Thai- seeing as some key ingredients are missing for true pad Thai flavors but this was pretty dang good and I’m exciting to make it again and again!
Hey Maddie,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Made this tonight and it was FABULOUS!! There were so many amazing flavors in every bite, and it was easy to put together. What more could you ask for in a meal? I didn’t have peanuts so skipped those, and used bok choy in place of the bean sprouts. I also cut back the amount of butter and olive oil simply to save some calories. It did not hurt the flavor at all (yay!). I will 100% be making this again! Thank you for this delicious recipe!!!
Hey Megan,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Made this for dinner tonight and it was a hit! I added bell peppers (which I sautéed before the shrimp) and loved it!
Definitely a dish I will make again
Hey Sarah,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Made this last night, thanks! The flavor was really nice… I loved the addition of the lime squeeze – game changing!
Hey Dominique,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Hi Tieghan! This recipe looks delicious. Have you tried making it with coconut aminos instead of soy sauce? Do you think the flavor would still be the same? We don’t have an allergy to soy, just like to cut back on all the sodium sometimes, so I’m just curious! Thank you so much!!
Hey Ali,
I think coconut aminos would be just fine to use here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So yummy can’t wait to make it again
Hey Laura,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
It was delicious! I cut a bit on the butter as 3 tbsp seem too much and it worked out perfectly. Also had some carrots and join those with the beans at the end. So simple, so tasty! Thank you, it’s amazing
Hey Mafalda,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
This was incredible!!!! My family loved it. If I hadn’t made it myself, I would’ve sworn it came from someone’s Thai grandmother. Thank you!
Hey Jenn,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
Making this for the second time in two weeks! We love how easy and flavorful it is! We always use chicken but one day I’ll make it with shrimp 🙂
Hey Amanda,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Another winner! Made this last night with some bok choy and it was a hit!!
Hey Corrina,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Tieghan, this is unreal! Have been making this almost weekly. Thank you for sharing your brain and talents with us!
Hey Sam,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
So good! Legit tastes like restaurant pad Thai. And super quick and easy too!
Hey Marie,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday💕 xTieghan
The BEST Shrimp Pad Thai I have ever had! Thank you soooo much for sharing this recipe! It is beyond AMAZING!
Hey Sandra,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
This was delicious and so easy to make! Thank you!
Hey Leyla,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
This was absolutely incredible. Such fresh ingredients and SO good. Better than most of the Thai take out I’ve had and I have AMAZING Thai near me. Incredibly easy to cook and throw together too. Don’t skip out on the garnishes – they make it. I used bok choy instead of bran sprouts. So good. So delicious. So easy.
Hey MaryKate,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
Lives up to the name! I can’t believe how flavorful this is, especially given the limited prep/cook time involved. So, so worth it. Boyfriend doesn’t eat carbs often but I’m grateful I was able to convince him to try this – he flat-out called this dish “restaurant food”!!! Wild. This recipe and the gochujang steak recipe are enshrined in my all-time faves, although every one of your recipes is a winner. Thanks for sharing!
Hey Kristen,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
This was delicious! Made it for supper this evening. Had never made Pad Thai before as I thought it would be too complicated. This was a quick, easy and tasty recipe.
Hey Jenn,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan