Shrimp Pad Thai

"I found this recipe on FoodNetwork by Danny Boome, whom hosts their new show "Rescue Chef." Perfect balance of flavors. We have this at least once a week. It's good even without the shrimp. I double the sauce because our family likes it saucier. I also have all ingredients ready before I begin cooking."
photo by Leggy Peggy photo by Leggy Peggy
photo by Leggy Peggy
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:




  • Heat 1 tablespoon of the oil in a wok or a large frying pan.
  • Add the garlic and ginger and saute until lightly golden.
  • Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
  • Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
  • Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
  • Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
  • Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
  • Serve on white rice or we just eat them without the rice.

Questions & Replies

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  1. khordiyenko
    Excellent dish!! I doubled the recipe and made 4 servings of the sauce as a result. More sauce is needed otherwise it is dry. The amount was perfect for a doubled recipe. This dish is full of flavor! I think next time I make it, I will cut down on the lime zest and juice. It overpowered the rest of the flavors, but adds a nice fresh taste. Thanks for sharing!
  2. Jacquie
    Really good and quick. Next time I'll ad more heat; I like it Thai HOT/
  3. LizP5885
    Really really good! And EASY! Thanks!!!!
  4. Recipe Reader
    I love having this recipe to make my own Pad Thai, and these flavors are great. Thanks so much for posting! Made for Spring PAC 2009.
  5. Leggy Peggy
    Hubby said, 'This is very good'. He is a man of few words, and his comment means 10 stars. We all thoroughly enjoyed this dish. Took your advice and doubled the sauce (except for the red pepper flakes). More sauce is perfect. But the whole dish is wonderful. Thanks so much.



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