Recipe By n0xzemagrl
Published Jun 19th
Prep 30m Cook 20m Additional - Ready In 50m
Servings 4 servings Calories 618.9

I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.

Recipe Ingredients

  • 1 (8 ounce) package dried rice noodles
  • 2 teaspoons peanut oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons ketchup
  • 3 tablespoons fish sauce
  • 3 tablespoons sweet chile sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon light soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon white sugar
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cayenne pepper
  • 12 uncooked medium shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 1 cup unsalted dry-roasted peanuts, chopped
  • ½ pound bean sprouts
  • ¼ cup shredded carrots
  • ½ lime, cut into wedges
  • ¼ cup chopped green onions
  • ¼ cup coarsely chopped cilantro

Cooking Directions

  1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  2. 2 Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
  3. 3 Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
  4. 4 Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
  5. 5 Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.

Nutrition Facts

  • Calories 618.9
  • Carbohydrate 75.6 g
  • Cholesterol 120.3 mg
  • Fat 28 g
  • Fiber 6.8 g
  • Protein 22 g
  • Saturated Fat 4.8 g
  • Sodium 1421.4 mg
  • Sugar 15.9 g

Chef's Notes

If using pre-cooked shrimp, don't overcook; Extra chile sauce can also be added for those who like it really spicy!; Use the garnish ingredients as desired. Some people prefer all the listed ingredients, some people just prefer extra peanuts.


  1. Made this as is and it was devoured by my family! We are lovers of pad thai and everyone said it was better than in the restaurants. So yummy!
  2. This was a great Pad Thai. I added tofu and snow peas and this worked well
  3. Labor intensive but not difficult. I added more shrimp (because why not?) and it was aMAZing!!!
  4. Yummy! It's so creamy and tasty. I added half a tbl of siracha. some green and red bell pepper. turned out DELICIOUS. We will make again.
  5. Everyone loved it.
  6. It was delicious and a big hit for my guests. Also a fun meal round a table of six -- passing the extra toppings adds a bit of personal creativity. Everyone had seconds so it was definitely a hit. It did take some time before had chopping and readying but all except the cooking was - Read more ...
  7. Super easy just took a little time to chop and cut. Followed this recipie to the letter except I added more chile sauce for extra spice. Will be making again!
  8. This dish turned out wonderfully and I think you could use any meat other than prawns and it would taste great or no meat
  9. I made this tonight for hubby who is a lover of Pad Thai. He gave it a 9.5 out of 10! I did make a few changes only because I was missing ingredients. I did not have fish sauce, so I threw in a glop (heaping TBS) of hoisin sauce. I did not have sweet - Read more ...

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