Description
A vibrant and flavorful homemade Garlic Butter Shrimp Pad Thai that rivals your favorite takeout. This dish features tender jumbo shrimp cooked in garlic butter, tossed with perfectly cooked rice noodles and a tangy, sweet-spicy sauce. Garnished with fresh bean sprouts, green onions, roasted peanuts, and basil, it’s a quick and satisfying meal ready in just 30 minutes.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 3-4 tablespoons low sodium soy sauce, adjust to taste
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple syrup
- 1/4-1 teaspoon chili flakes, plus more for serving
Shrimp and Cooking
- 1 pound raw jumbo shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 4-6 cloves garlic, finely chopped or grated
- 3 tablespoons salted butter
- 2-3 eggs, beaten
Vegetables and Garnishes
- 2 cups bean sprouts or chopped baby bok choy (or other greens)
- 4 green onions, chopped, plus more for serving
- 1/4 cup roasted peanuts, chopped
- Thai basil or regular basil, for serving
- Limes, for serving
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions until they are tender. Drain and set aside.
- Make Sauce: In a small bowl, whisk together soy sauce, fish sauce, white vinegar, honey, and chili flakes to create the flavorful Pad Thai sauce.
- Cook Shrimp: Heat the oil in a large skillet over medium heat until shimmering. Add the jumbo shrimp and sear for 2-3 minutes per side until they turn pink and opaque.
- Add Garlic and Butter: Stir in the butter and garlic along with a pinch of chili flakes and black pepper. Continue cooking until the garlic caramelizes and turns light golden brown, about 1-2 minutes, infusing the shrimp with rich flavor.
- Toss with Noodles and Sauce: Add the cooked rice noodles and prepared sauce to the skillet. Toss everything together, cooking for about 1 minute to let the noodles warm through and absorb the sauce.
- Cook Eggs: Push the noodles and shrimp to one side of the skillet. Pour the beaten eggs into the cleared side and allow them to cook until the edges set, about 1 minute. Scramble the eggs gently and then mix them into the noodles.
- Add Vegetables: Remove the skillet from heat. Stir in bean sprouts and chopped green onions to preserve their crispness and fresh flavor.
- Serve: Divide the Pad Thai between plates. Top with fresh basil, additional green onions, roasted peanuts, and chili flakes. Finish with a squeeze of lime juice for brightness.
Notes
- Adjust soy sauce and chili flakes according to your preferred saltiness and spice level.
- Substitute honey with maple syrup for a vegan option (use vegan butter and omit eggs for fully vegan).
- Use peanut oil or olive oil based on preference; peanut oil adds a nutty flavor typical in Pad Thai.
- Fresh herbs and lime juice are crucial for authentic brightness and flavor balance.
- Use wide rice noodles for the best texture similar to takeout Pad Thai.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai