The Magic is in the Sauce
Let me tell you about the sauce. It is the heart of this dish. You mix fish sauce, soy, and sweet brown sugar. Then you add peanut butter and a little spicy sriracha. Doesn’t that sound like a party?
It all comes together in a bowl. I give it a good whisk. The smell is sweet, salty, and a little nutty. I always take a tiny taste on a spoon. It makes me so excited for dinner. This sauce matters because it coats every single noodle with flavor.
A Little Kitchen Dance
Cooking this is like a little dance. You cook the shrimp first, then set them aside. You cook the pretty peppers and carrots. I love the bright red and orange colors in the pan. It just looks happy.
Then you push the veggies to one side. You scramble the eggs right in the other half of the pan! My grandson saw me do this once. He said, “Grandma, you’re making a mess on purpose!” I still laugh at that. But it works perfectly.
Bringing the Family Together
Now for the best part. You add everything back to the pan. The noodles, the shrimp, and that wonderful sauce. You gently mix it all. The kitchen fills with the most amazing smell.
This is when my family starts to wander in. They ask, “Is it ready yet?” That is my favorite sound. Cooking this matters because it gathers people. It makes a busy kitchen feel like a home. What meal always brings your family to the table?
The Fun of Toppings
Do not skip the toppings! They are not just for looks. The squeeze of fresh lime wakes up all the flavors. The crunchy peanuts add a nice surprise. The cilantro makes it taste fresh and clean.
I put all the toppings in little bowls. Then everyone can add what they like. My husband piles on the peanuts. I love extra lime. Fun fact: the bean sprouts add a wonderful fresh crunch and are full of vitamins! Do you have a favorite topping for noodles?
Stories from My Kitchen
I did not always know how to make Pad Thai. I learned from my friend Mali years ago. She showed me how to taste the sauce until it was just right. Not too sweet, not too salty. It was a good lesson.
Cooking teaches you to trust your own taste. That is a good lesson for food and for life. Now I want to hear from you. Have you ever tried a recipe that seemed scary but turned out great? Share your story with me.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Fish sauce | 3 tablespoons | |
| Soy sauce, or coconut aminos | 2 tablespoons | |
| Rice vinegar | 2 tablespoons | |
| Brown sugar | 1/4 cup | |
| Peanut butter | 2 tablespoons | |
| Sriracha | 1 teaspoon | or more to taste |
| Rice pad Thai noodles | 7 ounces | |
| Olive oil | 2 teaspoons | |
| Raw jumbo shrimp, shells removed | 1 pound | |
| Red bell pepper | 1 | thinly sliced |
| Carrot | 1 | cut into matchsticks |
| Eggs | 4 | |
| Bean Sprouts | 7 ounces | |
| Lime | for serving | |
| Cilantro, chopped | 1/4 cup | |
| Peanuts, chopped | 1/4 cup |
My Granddaughter’s Favorite Pad Thai
Hello, my dear. Come sit at the counter. Let’s make my granddaughter’s favorite dinner. She calls it “Grandma’s Noodle Party.” I still laugh at that. This shrimp pad thai is easier than you think. It’s a happy, colorful dish. Doesn’t that smell amazing? We’ll make it together, step-by-step.
Step 1: The Magic Sauce
First, make the magic sauce. Mix fish sauce, soy sauce, and rice vinegar. Add brown sugar, peanut butter, and a dash of sriracha. Stir it until it’s smooth. This sauce is the secret. It’s sweet, salty, and a little spicy. My grandson always tries to sneak a taste.
Step 2: The Noodles
Now, boil water for the rice noodles. Cook them until they are tender. This only takes a few minutes. Then drain them and rinse with cold water. (My hard-learned tip: cold water stops them from becoming one big noodle blob!). Set your noodles aside.
Step 3: The Shrimp
Let’s cook the shrimp. Heat some oil in a big skillet. Cook the shrimp in two batches. You want them pink and just curled. Don’t crowd the pan. It makes them steam, not sizzle. Transfer them to a plate when done.
Step 4: The Veggies
In that same pan, add your sliced bell pepper and carrot sticks. Sauté them until they soften a bit. I love the bright red and orange colors. It looks so cheerful. What’s your favorite colorful veggie? Share below!
Step 5: Eggs & Sprouts
Push the veggies to one side. Pour whisked eggs into the empty space. Gently scramble them. When they’re mostly cooked, mix them with the veggies. Now add the bean sprouts. They cook for just one minute. They stay nice and crunchy.
Step 6: Bring It All Together
Here comes the fun part. Add the noodles, shrimp, and your sauce back to the pan. Gently mix everything. Let it cook for a few minutes. The sauce will soak into the noodles. It gets glossy and perfect. Your kitchen will smell incredible.
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Yield: | 4 servings |
| Category: | Dinner, Main Course |
Let’s Mix It Up Next Time
This recipe is like a good friend. You can always change its outfit. Try one of these fun twists next time you make it. They are all delicious in their own way.
- Chicken & Peas: Swap shrimp for chopped chicken. Add a handful of sweet peas at the end.
- Totally Veggie: Skip the shrimp and eggs. Use extra-firm tofu cubes and more crunchy veggies.
- Extra Zing: Add more sriracha to the sauce. Top with extra lime juice for a real tangy kick.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s make it pretty. Pile the pad thai high on a plate. Sprinkle chopped peanuts and fresh cilantro on top. Don’t forget the lime wedges. A big squeeze of lime juice is essential. It makes all the flavors sing.
This is a full meal by itself. But a simple cucumber salad on the side is lovely. For a drink, try iced green tea with mint. It’s so refreshing. A cold, crisp lager beer also pairs beautifully. Which would you choose tonight?
Keeping Your Pad Thai Perfect for Later
Let’s talk about saving some for tomorrow. This pad thai keeps well in the fridge. Just pop it in a sealed container. It will be good for about three days.
You can freeze it, too. I pack single servings in freezer bags. They last for two months. Thaw it overnight in your fridge before reheating.
Reheating is simple. Use a skillet with a tiny splash of water. Warm it on medium-low, stirring gently. This keeps the noodles from drying out.
I once microwaved it without that splash of water. The noodles got a bit tough! Now I always add moisture. Batch cooking saves busy nights.
Having a homemade meal ready matters. It brings comfort on a hectic day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Pad Thai Hiccups
Sometimes our cooking needs a little help. Here are easy fixes. First, sticky noodles can be frustrating. Rinsing them with cold water stops the stick.
I remember when my sauce was too salty. It happens! Just add a squeeze of fresh lime juice. The acid balances the salt perfectly.
Second, soggy veggies make a sad dish. Sauté your peppers and carrots just until tender-crisp. They will keep a nice bite in the final mix.
Third, the eggs can disappear. Scramble them in one half of the pan first. Then fold them in. You will get lovely, fluffy bites.
Getting these steps right builds your confidence. It also makes the flavors and textures just perfect. Which of these problems have you run into before?
Your Pad Thai Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use tamari or coconut aminos instead of regular soy sauce. Check your fish sauce label too.
Q: Can I make parts ahead?
A: Absolutely. Chop veggies and mix the sauce a day early. Store them separately in the fridge.
Q: What if I don’t have shrimp?
A: Chicken or tofu work great. *Fun fact: Traditional pad thai often had tofu, not shrimp!*
Q: Can I double the recipe?
A: You can, but cook in two batches. Overcrowding the pan steams food instead of frying it.
Q: Are the garnishes optional?
A: The lime, peanuts, and cilantro are key. They add fresh, crunchy, and tangy finishes. Please try them!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making this dish. Cooking is about sharing joy and good food. I would love to see your creation.
Share a photo of your beautiful plate. You can tag my blog on Pinterest. Let’s build a little community of kitchen friends.
Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today. Happy cooking!
—Anna Whitmore.
Homemade Shrimp Pad Thai Recipe – The Schmidty Wife: Easy Homemade Shrimp Pad Thai Recipe
Description
Master a classic takeout dish at home! This easy Shrimp Pad Thai recipe is bursting with authentic sweet, sour, and savory flavors. Ready in 30 minutes!
Ingredients
Instructions
- In a small bowl add the fish sauce, soy sauce, rice vinegar, brown sugar, peanut butter, and sriracha. Mix everything together to combine.
- Bring a large pot of water to a boil. Once boiling add the rice noodles. Cook 4 to 7 minutes until they are tender. Drain the noodles in a colander and then rinse well with cold water to prevent sticking, set aside.
- While the water is coming to a boil continue with the rest of the meal. Heat a large skillet over medium heat. Add 1 teaspoon of the olive oil to the skillet and add half of the shrimp. Cook 3 minutes and flip. Cook another 2 to 3 minutes until shrimp is pink. Transfer the cooked shrimp to a plate. Add the other half of the shrimp to the skillet. Cook 3 minutes, flip and cook another 2 to 3 minutes. Transfer the second batch of the shrimp to the plate and set aside.
- In the same skillet add the other 1 teaspoon of olive oil and then add the red bell pepper and carrots, sauté 3 to 5 minutes until the veggies begin to soften.
- Bring the veggies over to one half of the skillet, leaving the other half clear to add the eggs. In a bowl add the eggs and whisk to combine. Add the eggs to the empty half of the skillet and gently move them around the half with a spatula scrambling the eggs. Once the eggs are most of the way cooked slowly combine the scrambled eggs and vegetables together.
- Add the bean sprouts to the skillet and cook about 1 minute combining with the rest of the skillet.
- Add the noodles, shrimp, and prepared sauce to the skillet. Gently mix everything together. Cook 5 to 8 minutes gently moving the noodles around every so often for the sauce to absorb and cook down until you have a nice consistency with the noodles and the shrimp are hot again.
- Transfer the pad thai to serving dishes. Slice the lime into wedges and add to the dish along with chopped peanuts and cilantro for garnish. Enjoy!
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