Simple Shrimp Pad Thai

Simple Shrimp Pad Thai


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Simple to make, but not simple in flavor. Enjoy this homemade shrimp pad thai for a lot less than takeout!

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Time needed

10 min preparation + 8 min cooking

Serving Size / Yield

4 servings


  • 1lb dry rice noodles
  • 1 tablespoon olive oil
  • 1lb raw shrimp, peeled and deveined
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 8oz bean sprouts
  • 8oz jar pad Thai sauce
  • 1 tablespoon water
  • 1 green onion, chopped

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In a large bowl, soak the noodles in hot tap water for 8-10 minutes. Drain and set aside. In a large skillet, add ½ tablespoon of oil and sauté the shrimp for 2 minutes, without moving the shrimp. Flip and cook for an additional minute. Remove from pan and set aside. Keep the pan on the stove and cook the beaten egg, stirring quickly and constantly. Remove the cooked egg and pour into the bowl of shrimp. Turn the heat down to low and add in the rest of the oil. Add the garlic and cook for 30 seconds. Add the bean sprouts and cook for 1 minutes. Add the sauce from the jar and add the water into the jar, swirling to get all the contents out. Add the drained noodles to the pan and turn the heat back on to medium. Stir to combine and cook until the sauce begins to simmer. Add the shrimp and egg and cook for an additional 2 minutes, or until the shrimp are fully cooked.

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