If you’re craving something that’s bursting with flavor, simple to make, and absolutely irresistible, then you’re in for a treat with this Garlic Butter Shrimp Pad Thai Recipe. I absolutely love how this dish combines succulent shrimp with that rich garlic butter goodness and the tangy-sweet balance of classic Pad Thai—it’s better than takeout and ready in just about 30 minutes. Stick around, and I’ll share every step, tip, and twist to help you nail this at home!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for weeknights when you want something flavorful without spending hours in the kitchen.
- Better Than Takeout: You’ll be amazed by how restaurant-quality this tastes with a homemade twist.
- Balanced Flavors: The interplay of garlic butter, tangy sauce, and spicy chili flakes makes every bite exciting.
- Family Favorite: My crew always asks for seconds—and yours will too!
Ingredients You’ll Need
This Garlic Butter Shrimp Pad Thai Recipe blends pantry staples with fresh ingredients that create that perfect harmony of savory, sweet, and spicy. Choosing quality shrimp and fresh veggies really makes a difference, and I have a few tips on that below.
- Wide rice noodles: These soak up the sauce beautifully; look for ones labeled “pad thai noodles” or “wide rice sticks” for the best texture.
- Low sodium soy sauce: Using low sodium lets you control the salt better without overpowering the other flavors.
- Fish sauce: Adds authentic umami—don’t skip it, but start light if you’re new to fish sauce.
- White vinegar: Brings a subtle tang that brightens the dish.
- Honey or maple syrup: Balances the tang and salt with a touch of sweetness—I like honey but maple works great too.
- Chili flakes: Add a kick and can be adjusted to taste; I usually start with ¼ teaspoon and add more at the end.
- Raw jumbo shrimp: Peeled and deveined, so all that garlicky butter goodness coats every bite.
- Peanut oil or extra virgin olive oil: Peanut oil gives a lovely nutty flavor and higher smoke point, but olive oil works well if that’s what you have.
- Garlic: Fresh cloves, finely chopped or grated, because garlic is the star in this dish!
- Salted butter: Makes the sauce rich and luscious—don’t replace with margarine here.
- Eggs: Adds texture and protein, scrambled right in for that authentic Pad Thai feel.
- Bean sprouts or baby bok choy: I love the crunch of bean sprouts, but bok choy brings a nice green freshness.
- Green onions: Adds a sharp pop of color and mild onion flavor, plus a little extra for serving.
- Roasted peanuts: For a satisfying crunch on top, chopped just right.
- Thai or regular basil, and limes: The herbaceous basil and zesty lime juice finish the dish perfectly.
Variations
One of the things I love about this Garlic Butter Shrimp Pad Thai Recipe is how adaptable it is. I encourage you to play around with the ingredients and make it your own. Here are some of my favorite twists!
- Protein Swap: If you’re not in the mood for shrimp, chicken or tofu works beautifully—just adjust the cooking time accordingly. I once swapped in tofu for a vegetarian version, and it was surprisingly satisfying!
- Greens Variation: Try swapping baby bok choy for spinach or kale to sneak in even more veggies. I add kale when I want a heartier meal.
- Heat Level: If you like it spicy, double the chili flakes or toss in some fresh sliced bird’s eye chilies. My family loves the heat kick, and my kids get theirs mild on the side.
- Nut-Free: Simply omit the peanuts and swap peanut oil for another neutral oil like avocado or sunflower to keep it allergy-friendly.
How to Make Garlic Butter Shrimp Pad Thai Recipe
Step 1: Prepare Your Noodles and Sauce
First things first—cook your rice noodles according to the package instructions. I like to soak them in hot water until they are just tender but still have a bit of bite because they’ll cook more later. While your noodles are soaking, mix together the sauce ingredients: soy sauce, fish sauce, white vinegar, honey, and chili flakes. This combo is the magic that brings that perfect sweet, tangy, and spicy balance to your pad thai.
Step 2: Sear the Shrimp and Build Flavor
Heat your oil in a big skillet over medium heat until it shimmers. Toss in your shrimp and sear them quickly—just 2 to 3 minutes per side—until they’re pink and slightly caramelized. Immediately add the butter and garlic, along with a pinch of chili flakes and black pepper. This step is where the garlicky, buttery flavor develops and it smells incredible. Keep the heat at medium to avoid burning the garlic; you want it golden and fragrant.
Step 3: Toss in Noodles, Sauce, and Egg
Drain your noodles and add them right to the skillet with the shrimp and that luscious garlic butter. Pour in your sauce and toss everything together so the noodles soak it all in. Push the noodles to one side and pour the beaten eggs on the empty side. Let them set for about a minute, then scramble and mix them into the noodles—this adds little pockets of silkiness throughout the dish.
Step 4: Finish with Fresh Crunch and Serve
Remove the skillet from heat, then stir in bean sprouts and green onions for that fresh crunch and pop of color. Serve your Garlic Butter Shrimp Pad Thai topped with chopped roasted peanuts, more green onions, Thai or regular basil leaves, extra chili flakes if you like heat, and a generous squeeze of lime juice. That citrus brightens everything up and brings it all together perfectly.
Pro Tips for Making Garlic Butter Shrimp Pad Thai Recipe
- Don’t Overcook the Shrimp: Shrimp cook super fast—watch closely and pull them off the heat just as they turn pink to keep them juicy and tender.
- Make the Sauce Ahead: I’ve found mixing the sauce early allows the flavors to blend better and speeds up cooking on busy nights.
- Control the Heat: I start with less chili and taste as I go—this way you can tailor the spice just right, especially if you have little ones.
- Use Fresh Garlic: Grating garlic instead of chopping lets it melt into the butter faster, creating a smoother, more aromatic sauce.
How to Serve Garlic Butter Shrimp Pad Thai Recipe
Garnishes
I’m a huge fan of layering fresh flavors on this dish. I always add extra chopped green onions and roasted peanuts for crunch, fresh Thai basil leaves for that herbal brightness, and a good squeeze of lime juice right before eating. Sometimes I top with a little extra chili flakes because my family loves the extra heat. These garnishes really elevate the whole experience.
Side Dishes
This pad thai makes a complete meal on its own, but if you want to round it out, I like pairing it with a crisp Asian cucumber salad or some steamed jasmine rice. A light miso soup or fresh spring rolls also complement the garlicky richness wonderfully.
Creative Ways to Present
For special occasions, I like serving this Garlic Butter Shrimp Pad Thai in individual small bamboo steamers or on banana leaves for fun, authentic flair. Sometimes I even wrap small portions in lettuce cups which is great for a hands-on dinner party vibe. The lime wedges and garnishes arranged neatly on a side board invite everyone to customize their own bites.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and it usually keeps well for up to 2 days. I like to separate any garnishes like peanuts and herbs and add them fresh when reheating so they stay crisp and vibrant.
Freezing
I don’t usually freeze this pad thai because the noodles can get a bit mushy, but if you must, freeze only the shrimp and sauce mixture separately and add fresh noodles when reheating for best texture.
Reheating
When reheating, I prefer to warm it gently in a skillet over medium-low heat with a splash of water or broth to loosen the noodles. This helps keep the shrimp tender and prevents the noodles from drying out or sticking.
FAQs
-
Can I make Garlic Butter Shrimp Pad Thai Recipe gluten-free?
Absolutely! Just swap the soy sauce for gluten-free tamari or coconut aminos, and make sure your fish sauce and other condiments are labeled gluten-free. The rice noodles are naturally gluten-free, so you’re good to go!
-
What’s the best way to prevent shrimp from getting rubbery?
Cook shrimp quickly over medium heat and take them off the pan as soon as they turn pink and opaque. Overcooking shrinks and toughens shrimp, so timing is key.
-
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works fine—just make sure to thaw and pat them dry well before cooking to get a nice sear and avoid extra water in the pan.
-
How do I adjust the spice level?
Start with a small amount of chili flakes in the sauce and add more when serving as desired. You can also serve extra chili flakes on the side so everyone can customize their heat.
Final Thoughts
This Garlic Butter Shrimp Pad Thai Recipe is one of those dishes I keep coming back to because it brings comfort and excitement all at once. It’s approachable for weekday dinners but impressive enough for guests. I hope you enjoy making it as much as I do—grab your skillet, gather your ingredients, and get ready for a recipe that’s sure to be a new favorite in your home!
Print
Garlic Butter Shrimp Pad Thai Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Better Than Takeout Garlic Butter Shrimp Pad Thai is a flavorful and quick-to-make Asian-inspired stir-fry dish featuring tender jumbo shrimp, wide rice noodles, and a perfectly balanced garlic butter sauce. Combining savory, tangy, sweet, and spicy notes, this vibrant recipe is ideal for busy weeknights when you want a satisfying yet healthy meal that tastes better than restaurant takeout.
Ingredients
Noodles and Sauce
- 8 ounces wide rice noodles
- 3–4 tablespoons low sodium soy sauce, adjusting to taste
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple syrup
- 1/4 to 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 Garnish
- 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 leaves, for serving
- Lime wedges, for serving
Instructions
- Cook the Noodles: Prepare the rice noodles according to the package directions, typically soaking or boiling them until tender. Drain and set aside.
- Make the Sauce: In a small bowl, whisk together the soy sauce, fish sauce, white vinegar, honey or maple syrup, and chili flakes. Adjust the soy sauce and chili flakes to your preferred taste for saltiness and heat.
- Cook the Shrimp: Heat the peanut oil or olive oil in a large skillet over medium heat. Once hot, add the peeled and deveined shrimp. Sear on each side until they turn pink and opaque, about 2-3 minutes total. Stir in the butter, garlic, a pinch of chili flakes, and black pepper. Cook, stirring occasionally, until the garlic becomes golden brown and fragrant, about 1-2 more minutes.
- Combine Noodles and Sauce: Add the cooked rice noodles and the prepared sauce to the skillet with the shrimp. Toss everything together to coat the noodles evenly and heat through for about 1 minute so that the noodles start soaking up the sauce.
- Add Eggs: Push the noodles and shrimp to one side of the skillet. Pour the beaten eggs into the empty side. Allow the eggs to cook undisturbed until the edges begin to set, about 1 minute. Then scramble the eggs gently and mix them into the noodles.
- Finish with Vegetables: Remove the skillet from heat. Stir in the bean sprouts and chopped green onions, combining all ingredients until evenly mixed.
- Serve and Garnish: Divide the garlic butter shrimp pad thai among plates. Garnish with additional chopped green onions, chopped roasted peanuts, fresh basil leaves, extra chili flakes for heat, and a squeeze of fresh lime juice for brightness. Serve immediately for best flavor.
Notes
- This recipe is perfect for busy weeknights when you want a flavorful, quick, and somewhat healthy meal that still feels indulgent and delicious.
- You can substitute baby bok choy or other crunchy greens if bean sprouts are unavailable.
- Adjust the chili flakes to suit your heat preference—omit for mild or add more for extra spice.
- Using low sodium soy sauce helps control the saltiness of the dish given the fish sauce and salted butter.
- For a nut-free version, omit peanuts or substitute with toasted sesame seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 699 kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 13 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 210 mg
