Description
This Better Than Takeout Garlic Butter Shrimp Pad Thai offers a flavorful and quick weeknight meal combining tender jumbo shrimp, wide rice noodles, and a deliciously balanced sauce of soy, fish sauce, honey, and chili flakes. Enhanced with garlic butter, scrambled eggs, crunchy bean sprouts, and fresh herbs, this dish delivers a restaurant-quality taste right at home in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 8 ounces wide rice noodles
- 1 pound raw jumbo shrimp, peeled and deveined
- 3-4 tablespoons low sodium soy sauce, using more or less 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
- 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
- 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 or regular basil, for serving
- Limes, for serving
Instructions
- Cook the noodles: Prepare the rice noodles according to the package directions until tender. Drain and set aside.
- Make the sauce: In a small bowl, mix together the soy sauce, fish sauce, white vinegar, honey, and chili flakes, adjusting the chili flakes to your preferred heat level.
- Cook the shrimp and garlic butter: Heat the oil in a large skillet over medium heat until shimmering. Add the shrimp and sear both sides until pink and cooked through, about 2-3 minutes total. Add the butter, garlic, and a pinch of chili flakes and black pepper. Continue cooking until the garlic caramelizes and turns golden brown, about 1-2 minutes.
- Add noodles and sauce: Add the cooked noodles and prepared sauce to the skillet, tossing everything to combine well. Cook for about 1 minute until the noodles are warmed and absorb some of the sauce.
- Cook eggs: Push the noodles and shrimp to one side of the skillet. Pour the beaten eggs into the empty side and let cook until the edges begin to set, about 1 minute. Scramble the eggs roughly, then mix them in with the noodles and shrimp. Remove the skillet from heat.
- Add vegetables and finish: Stir in the bean sprouts and chopped green onions. Toss everything to combine evenly.
- Serve: Plate the noodles and shrimp, then top with additional basil leaves, green onions, chopped peanuts, and extra chili flakes if desired. Finish with a squeeze of fresh lime juice for brightness.
Notes
- This recipe is excellent for busy weeknights when you want something flavorful yet quick and somewhat healthy.
- Adjust the chili flakes to your preferred spice level.
- Substitute baby bok choy or other greens if bean sprouts are unavailable.
- Use either peanut oil or olive oil based on your taste preference or dietary restrictions.
- Roasted peanuts add great texture, but can be omitted or substituted with cashews for different flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 699 kcal
- Sugar: 12 g
- Sodium: 860 mg
- Fat: 33 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 215 mg
