Quick Shrimp Pad Thai


This is a great, fast version of American-style pad thai, with an appealing combination of sweet, sour and spicy flavors.

Quick Shrimp Pad Thai. Photo © Kate Mathis
Photo: © Kate Mathis
Total Time:
30 mins


  • 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands

  • 2 tablespoons fish sauce

  • 3 tablespoons light brown sugar

  • 1/4 cup fresh lime juice, plus wedges for serving

  • 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced

  • 1/4 cup plus 1 tablespoon canola oil

  • 3 large shallots, thinly sliced (1 cup)

  • 3 large garlic cloves, minced

  • 12 ounces shelled and deveined medium shrimp

  • 2 large eggs, beaten

  • 4 scallions, thinly sliced

  • Roasted peanuts, chopped cilantro and bean sprouts, for serving


  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.

  2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chiles.

  3. In a large nonstick skillet, heat 3 tablespoons of the oil until shimmering. Add the shallots and garlic and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the pad thai noodles and stir-fry until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until they begin to curl and turn pink, about 2 minutes. Scrape the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the skillet. Add the eggs and cook, stirring occasionally, until nearly set, about 1 minute. Add the scallions and toss everything together, keeping the eggs relatively intact. Add the fish sauce mixture and stir-fry until the noodles are evenly coated, 2 to 3 minutes. Transfer the pad thai to a platter. Top with peanuts, cilantro and bean sprouts and serve with lime wedges.

Suggested Pairing

Ripe, lime-scented Pinot Gris from Oregon.

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