Shrimp Pad Thai is a healthy stir fry noodle bowl made with gluten free rice noodles, shrimp, and all the classic Thai flavors like ginger, garlic, lime, and cilantro ~ this meal beats take-out by a mile!

Shrimp Pad Thai ~ a better version of take-out! ~

Thai food can seem daunting if you’ve never attempted it in your own kitchen, but just like with so many ‘exotic’ cuisines, it’s mostly a matter of stocking your pantry with the right seasonings and condiments, the rest is pretty straightforward.  Pad Thai is one of the simpler Thai recipes, so I recommend it as a starting point if you’re new to Thai cooking.  For this Shrimp Pad Thai recipe there are really only 2 ingredients that are out of the ordinary:

  • Rice noodles ~ rice noodles are traditional for pad Thai, you’ll find them in the Asian section of your market.  Buy extra so you’ll have them on hand because trust me, you WILL be making this again!  They cook up more quickly than pasta, and some of them need only a brief soak in hot water.
  • Fish sauce ~ this is a fermented fish sauce that doesn’t taste great on its own, but adds an authentic touch to this dish.  It’s right there along with the soy sauces in your store.  The bottle will keep forever in your refrigerator.

TIP: I keep a section of my refrigerator door shelves dedicated to Asian condiments and sauces…that way I always know where they are, and I can access them easily.  As your collection grows, so does your potential repertoire of authentic Asian dishes.

Shrimp Pad Thai is a healthy and authentic version of your favorite Thai take-out ~

I like to get all the components of this dish prepped ahead of time, I’ll cook the noodles, mix up the sauce, beat the eggs, and chop the veggies so all I have to do is orchestrate the stir frying.  The shrimp goes in first, then the aromatics, the sauce, eggs, noodles, and toppings.  Just make sure everything gets well tossed so all the noodles absorb those great flavors.

Shrimp Pad Thai ~ a gluten free rice noodle dish from Thailand ~

The nice thing about pad Thai is that you can eat it hot, warm, room temperature, or cold, and it’s wonderful all ways.  The leftovers make a delicious packable lunch.


Shrimp Pad Thai

Yield: serves 4-6

Shrimp Pad Thai


  • 8 ounces rice noodles
  • 1 pound shrimp, peeled and de-veined
  • 4 Tbsp vegetable oil, divided
  • 3 cloves garlic, minced
  • 3 Tbsp minced fresh ginger
  • 1 jalapeno or Serrano pepper, thinly sliced
  • 1 small zucchini, shredded
  • 3 eggs, beaten
  • 1 packed cup fresh cilantro leaves
  • 1 bunch scallions, thinly sliced
  • 1/3 cup fresh lime juice
  • 3 Tbsp fish sauce
  • 2 Tbsp brown sugar
  • 3 Tbsp soy sauce
  • 1/2 cup roasted peanuts, rough chopped
  • a handful of fresh beansprouts, any type you can find
  • lime wedges


  1. Cook your noodles according to the package instructions. Set aside.
  2. Whisk together the sauce ingredients and set aside.
  3. Heat a tablespoon of oil in a large wok and saute the shrimp until it is cooked through. Remove the shrimp to a plate.
  4. Heat the rest of the oil in the wok and saute the garlic, ginger, and hot pepper for several minutes, stirring constantly. Add the zucchini and cook for 2-3 more minutes.
  5. Push the contents of the wok to one side to make room for the eggs. Add a touch more oil if necessary, and add the eggs. Scramble the eggs, stirring constantly, until they are just cooked through.
  6. Add the sauce to the pan, and heat it up, then add the noodles and shrimp to the pan and toss everything together thoroughly. When it's all icombined and hot, add in the cilantro and scallions and toss again.
  7. Serve topped with roasted peanuts, sprouts, and lime wedges.



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Shrimp Pad Thai is a healthy stir fry noodle bowl that is so much better than take out! | Asian | Thai | gluten free | seafood |

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29 Responses to Shrimp Pad Thai

  1. Barbara Jean says:

    Thanks Im cooking this tonight ?Just re read recipe I too was wondering g when to sauté the shrimp !!! Thanks Sue ?

  2. Joy says:

    Hi Sue…..Had to mention that Fish Sauce, although introduced to my ingredient list via Asian cooking; is a wonderful “depth/umami flavor to many cuisines! I use it, (by the drop), to deepen quick Italian marinara, pressure cooker stews and others that escape me, at the moment! It is wonderful “instant umami”!

  3. Pad Thai is my go-to takeout meal but this looks too delicious not to try making at home :)

    • Sue says:

      It’s always been my go-to take out Thai dish, but I have to say, I’ve never gotten it nearly as fresh from a restaurant, it’s definitely one of those recipes that benefits from cooking it at home.

  4. sippitysup says:

    With Thai town so close to my Hollywood neighborhood I don’t attempt too much Thai, but I do have that Asian section in my fridge your reference so I guess I should try more Thai treats. GREG

  5. Absolutely beautiful! Thai food is one of my favourites. Can’t beat it for fresh flavours. Can’t wait to try this :)

  6. krishna says:

    So yummy.. I love pad thai…

  7. This is so sweeeeet. I had a Thai lunch out a couple days ago, which prompted m to ask a key question. Carol (that’s me), when are you going to FINALLY try some Thai food recipes. Because not only are they tasty, but not particularly heavy on the calories. Carol (that’s me again) looked shame faced. She had no excuse. Here pops up your recipe which I just printed. Here is the money spot—-I already have all the ingredients. YES!!!!!!!!!!!

  8. What a great recipe for pad thai. I absolutely love everything about this dish, it sounds delicious and it is packed with so many flavours and textures!!

  9. cheri says:

    Pad Thai is one of my favorite Thai dishes, love all the components of this dish and the gorgeous ingredients that you used.

  10. penny says:

    I understand you add the shrimp after the aromatics, but how long do you cook the shrimp before adding the zucchini?

  11. Savvy says:

    OK, so you just rocked my Sunday dinner recipe!! I’m house/dogsitting, and this will be PERFECT!! Ingredients get packed today!! Can’t wait to make it!! YUMMM!!!

  12. Susan says:

    This sounds very nice. If you can use tamarind in place of the lime juice, it would be more authentic. Tamarind is available at Asian groceries.

  13. mimi says:

    I don’t have a wok – what other type of pan might you recommend?

    • Sue says:

      Any very large skillet would work, Mimi. Theoretically you could do it in a large pot, too. Anything big enough to fit all the ingredients and allow you to toss them.

  14. You rocked this recipe Sue! Wow – it looks fantastic. I love all those flavors and your tips are spot-on! I really, really, really want a big bowl of this right now!

  15. Your take-out I would gladly order :) This looks so fresh, vibrant, healthy and wonderfully delish! I love your little baby sprouts, I’m just learning to grow them myself!

    • Sue says:

      It was funny, Chris, I looked for the classic Asian bean sprouts, the white ones, at several stores and it turns out lots of grocery chains aren’t even carrying them anymore because of the threat of recalls, so I substituted another type of sprout which aren’t as crunchy, but still add a nice fresh touch.

  16. Just realized that I need to get a new bottle of fish sauce..I always love the combo of ginger, lime and fish sauce. Your stirfried rice noodle looks very tasty!

  17. Fish sauce really does seem to keep forever, doesn’t it? :-) Anyway, such a nice dish. So much flavor, and a great way to use shrimp. Thanks!

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