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

Scale

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

Cook Mode Prevent your screen from going dark

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