Shrimp Pad Thai

"I saw this on an episode of Cooking Thin with Kathleen Daelemans. It looked so easy and so yummy. I haven't tried it yet, but will soon."
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by Dr.JenLeddy
photo by Lt. Amy photo by Lt. Amy
Ready In:




  • Cover noodles with boiling water.
  • Soak 20 minutes until soft but not fully"cooked".
  • Set aside In small bowl wisk together lime juice, water, fish sauce, rice vinegar, sugar, cayenne, and peanut oil.
  • Set aside.
  • Add cooking oil, garlic, shallots, and shrimp to non-stick skillet.
  • Turn to medium/high heat and cook until shrimp is mostly pink (about 3-4 minutes).
  • Add eggs, stir and scramble until just moist.
  • Add noodles, fish sauce mixture, peanuts, sprouts and scallions.
  • Toss until noodles are evenly coated.
  • Add the cilantro.
  • Cook tossing constantly until noodles are tender and sauce has slightly thickened, about 3-4 more minutes.
  • Serve.

Questions & Replies

Got a question? Share it with the community!


  1. This was just delicious. I soaked my rice noodles in boiling water for about 3 minutes, as opposed to 20. And while I used 8 ounces of rice noodles as called for, the dish was a little "noodle heavy." Next time I will use less noodles or just up the amounts of the other good things (shrimp, eggs, peanuts, etc.) It was so good, such a refreshing change from syrupy sweet pre-made Pad Thai sauces that we've tried. I would love to make this again, and I highly recommend serving it with pan fried dumplings (potstickers) with a little tempura sauce on the side. What a top notch dinner this made!!
  2. Excellent Pad Thai! I have not ever had any better than this one!
  3. Wonderful! It was less sweet and more flavorful than any Phad Thai I've had in the US (including some good Thai restaurants). It reminded me more of the food you're served in Thailand than the Americanized versions. I added about 3/4 cup soft tofu after the eggs for a little extra protein. Other than that followed the recipe to a T and it turned out great.
  4. Very good! I think I will use less rice noodles the next time I make it. Thanks for sharing this recipe!
  5. I made this tonight and it turned out really well. I used brown sugar and I included the peanuts. I'll definitely make this again, but next time I'll cut the lime juice by about half and maybe add some soy sauce.


  1. This was wonderful! We used just 1 T. of brown sugar and 1 packet of Splenda, and we used 1 T. of chili-garlic paste instead of the cayenne. I will be making this one over and over again!


My husband and I live in Northeastern Ohio. We have two beautiful children, Natalie who is 2 1/2 and Noah who is just 9 months. I learned how to cook from watching my mother and FoodTV. I used to burn everything, but have since learned to make very tasty dishes. I love to search this website and try new meals all the time.
View Full Profile

Find More Recipes