Description
This Garlic Butter Shrimp Pad Thai is a vibrant and flavorful twist on the classic Thai dish, combining tender wide rice noodles with succulent shrimp seared in garlic butter. Enhanced by a savory, tangy, and slightly sweet sauce made from soy, fish sauce, vinegar, and honey, it is finished with fresh bean sprouts, green onions, roasted peanuts, and fresh basil for a perfect balance of textures and tastes. Ready in just 30 minutes, this dish is a quick and delicious meal perfect for any weeknight dinner.
Ingredients
Scale
Noodles
- 8 ounces wide rice noodles
Sauce
- 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 Fats
- 1 pound raw jumbo shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 3 tablespoons salted butter
- 4-6 cloves garlic, finely chopped or grated
Eggs and Vegetables
- 2-3 eggs, beaten
- 2 cups bean sprouts or chopped baby bok choy (or other greens)
- 4 green onions, chopped, plus more for serving
Garnishes
- 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 by soaking or boiling until tender. Once cooked, drain the noodles well and set them aside to use later.
- Make the Sauce: In a small bowl, whisk together the soy sauce, fish sauce, white vinegar, honey or maple syrup, and chili flakes. Taste the sauce and adjust the soy sauce and chili flakes according to your preferred saltiness and heat level.
- Cook the Shrimp: Heat the peanut oil or olive oil in a large skillet over medium heat. When hot, add the peeled and deveined shrimp. Sear the shrimp 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, then cook while stirring occasionally until the garlic turns golden brown and fragrant, about 1-2 more minutes.
- Combine Noodles and Sauce: Add the cooked rice noodles and the prepared sauce into the skillet with the shrimp. Toss everything together thoroughly to coat the noodles evenly with the sauce. Allow it to heat through for about 1 minute to let the noodles soak up the flavors.
- Add Eggs: Push the noodle and shrimp mixture to one side of the skillet. Pour the beaten eggs into the empty side and let them cook undisturbed until the edges begin to set, about 1 minute. Then gently scramble the eggs and fold them into the noodles, mixing everything evenly.
- Finish with Vegetables: Remove the skillet from heat. Stir in the bean sprouts and chopped green onions, combining all ingredients until evenly distributed.
- 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 to taste, and a generous squeeze of fresh lime juice for brightness. Serve immediately for the best flavor and texture.
Notes
- You can adjust the level of heat by varying the amount of chili flakes in both the sauce and the shrimp cooking step.
- For a gluten-free version, ensure the soy sauce is gluten-free or substitute with tamari.
- Using fresh shrimp is recommended for the best texture and flavor, but frozen shrimp can be used if thawed properly.
- If you prefer a vegetarian version, replace shrimp with tofu and use vegetarian fish sauce alternatives.
- Serve with extra lime wedges on the side as it adds a wonderful acidity that balances the richness.
- You can swap the bean sprouts for baby bok choy or other leafy greens for varied texture.
