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Better Than Takeout Garlic Butter Shrimp Pad Thai

Better Than Takeout Garlic Butter Shrimp Pad Thai combines tender shrimp, rice noodles, garlic butter, eggs, and homemade Pad Thai sauce.
Ready in just 30 minutes, it's an easy one-pan dinner that's full of authentic Thai-inspired flavor.
Top with peanuts, basil, and fresh lime for the perfect finish.

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Prep Time 15 minutes
Course Main Course
Cuisine Thai-Inspired

Ingredients
  

Pad Thai Sauce

  • 3 –4 tablespoons low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple syrup
  • ¼ –1 teaspoon chili flakes

Main Ingredients

  • 8 ounces wide rice noodles
  • 1 pound raw jumbo shrimp peeled and deveined
  • 3 tablespoons peanut oil or olive oil
  • 4 –6 garlic cloves finely chopped
  • 3 tablespoons salted butter
  • 2 –3 eggs beaten
  • 2 cups bean sprouts or chopped baby bok choy
  • 4 green onions chopped

Garnishes

  • ¼ cup roasted peanuts chopped
  • Fresh Thai basil or regular basil
  • Lime wedges
  • Extra green onions
  • Extra chili flakes

Instructions
 

  • Cook the rice noodles according to the package instructions until just tender. Drain and set aside.
  • In a small bowl, whisk together the soy sauce, fish sauce, white vinegar, honey, and chili flakes.
  • Heat the peanut oil in a large skillet or wok over medium-high heat.
  • Add the shrimp and cook for 2–3 minutes per side until pink and just cooked through.
  • Add the butter, chopped garlic, a pinch of chili flakes, and black pepper.
  • Cook for another 1–2 minutes until the garlic becomes fragrant and lightly golden.
  • Add the cooked rice noodles to the skillet.
  • Pour the prepared sauce over the noodles and toss until everything is evenly coated.
  • Cook for about 1 minute until the noodles absorb some of the sauce.
  • Push the noodles to one side of the skillet.
  • Pour the beaten eggs into the empty side and cook until they begin to set.
  • Gently scramble the eggs and mix them into the noodles.
  • Stir in the bean sprouts and chopped green onions.
  • Remove from the heat.
  • Divide the Better Than Takeout Garlic Butter Shrimp Pad Thai among serving plates.
  • Garnish with roasted peanuts, fresh basil, extra green onions, chili flakes, and a generous squeeze of fresh lime juice.

Notes

  • Chicken or tofu can replace the shrimp.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Add shredded carrots or red bell peppers for extra vegetables.
  • Finish with extra lime juice for a brighter flavor.