Shrimp Pad Thai

Shrimp Pad Thai


"This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts."

Ingredients 1 h {{adjustedServings}} servings 541 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.
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  • Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.
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Reviews 57

  1. 67 Ratings


This was very good, and little bit sweet but that's exactly the kind of pad thai I was looking for. I made a few changes on the advice of others: I doubled the sauce ingredients, but I did not double the amount of vinegar. I substituted fresh lime and lime juice for the lemon, added about 2 tsp of garlic chili sauce to give it a little needed kick, and about 1 tsp soy sauce to take the edge off the sweetness. I decreased the peanuts by 1/2 cup to cut calories(just used a sprinkling on top for garnish) and added 1 cup of julienned carrots to the garnish at the end. With these changes, it tasted just like the Pad Thai I get at my favorite Thai restaurant.


WOW! After many, many years of loving this for carry-out, we have finally found an easy and delicious alternative! Changes: double/triple the sauce recipe as the previous reviewers suggested, added 1 tsp red pepper flakes (we like it HOT), and 2 tsp garlic chili sauce. We added a handful of shredded carott, fresh basil, fresh bean sprouts, about 1/3 lb spicy sausage (this is the way my fave restaurant makes it) and used Trader Joes Rock Shrimp. I've also used chicken. Perfect. If you love spicey Pad Thai restaurant style, you will be very happy with this. Good enough to entertain with. Thanks Laura, and thanks previous reviewers!


This did not taste like pad thai at all.