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Sharing an easy, weeknight style…Better Than Takeout Garlic Butter Shrimp Pad Thai. Quick-cooking rice noodles tossed with a Thai inspired sauce, vegetables, scrambled eggs, and garlicky shrimp that is pan-seared with a touch of butter. This Pad Thai is saucy, tangy, a touch salty, and just a little spicy. It’s heavy on the rice noodles and comes together in no time at all (about 30 minutes). Perfect for busy weeknights when you’re looking for something with a little more flavor, but still quick, healthy-ish, and DELICIOUS.

overhead photo of Better Than Takeout Garlic Butter Shrimp Pad Thai

I thought we’d start off the Monday after the Super Bowl Sunday with something a little lighter and full of color. You know just in case you had a little too much fun yesterday. Speaking of yesterday, did anyone make the Cajun popcorn chicken? Or the buffalo chicken pull apart bread? Or what about the cowboy cookies?! I know many of you have been making the cookies, as I’ve seen them all over Instagram. They seem to be everyone’s favorite right now (my mom’s too). I made another batch on Friday night for my aunt, uncle, and cousins, they all loved them!

Anyway, I figured something bright and colorful for Monday would be good. Enter these better than takeout pad Thai noodles. This dish…it’s insanely quick, and insanely delicious. I’m so excited to finally be sharing a pad Thai recipe after so many of you requested one. Technically, this is not my first pad Thai. I shared a pad Thai recipe all the way back in 2013. And yes, there are horrible photos to accompany this pad Thai post. Thankfully, things have much improved since 2013 and I feel very confident in saying that today’s recipe is better…much better.

There’s garlic butter shrimp, more veggies, more herbs, and I do believe it’s better than any takeout!

overhead photo of raw shrimp in a bowl

Here is how you make pad Thai.

Start out by preparing the rice noodles according to package directions. I like these rice noodles best. They’re a wide-cut noodle and really hold up well to all the sauce.

While that’s happening, make the sauce. It’s a mix of soy sauce, fish sauce (my favorite ingredient right now), vinegar, and a touch of honey. This sauce isn’t the most traditional when it comes to pad Thai, but after trying out a few different versions I decided this was the sauce we love most. It’s a mix of salty, tangy, and sweet. Traditionally, brown sugar or granulated sugar is used to sweeten the sauce, but I prefer to use honey.

Once the sauce is mixed, the next step is cooking. It all starts with the shrimp…garlic butter shrimp…yeah, this is not your average pad Thai.

Pan sear the shrimp, add the butter, and then add all of that garlic. As the butter melts, the garlic caramelizes around the shrimp creating truly the most mouth-watering smell (and delicious sauce). This is that moment you know the recipe is going to be good…so good.

Don’t love shrimp? You can easily swap the shrimp for chicken. Or make this a vegetarian dish and use cauliflower. Either variation would be delicious.

side angled photo of Better Than Takeout Garlic Butter Shrimp Pad Thai with chopsticks on the side of plate

At this point, add the noodles and sauce, toss with the shrimp, and then push everything to the side of the pan.

Next, scramble the eggs, then toss with the noodles. Add the veggies…green onions and a huge handful of Thai basil. Toss everything together and then immediately remove from the heat. DONE.

Tip: once you’ve added the basil, the noodles really need to be plated and served. There is a large amount of sauce, so as the noodles sit, they will soak it up. Still delicious, but just something to note. If you plan to eat the noodles as a leftover, you can add a touch of soy sauce to loosen the noodles back up. The noodles will be a little less saucy, but all the flavor is there!

overhead close up photo of Better Than Takeout Garlic Butter Shrimp Pad Thai with chopsticks on the side of plate

Now, let’s talk about toppings.

You all know I love toppings, but pad Thai needs a few. Fresh basil, fresh green onions, plenty of roasted peanuts, a pinch of chili flakes, and a generous squeeze of lime juice.

The herbs add freshness while the salty peanuts add flavor and crunch. You can use the chili flakes to your taste, but I usually add a good pinch to each serving.

And you guys, that’s kind of it. This recipe is FAST, requires very little prep, and very little cooking. It’s beyond good, especially with the that garlicky, buttery shrimp. I know that’s a little odd, and certainly not traditional, but this is kind of like Italian meets Thai. A weird but delicious mash-up, that’s just a touch more flavorful, and all things good.

Added bonus…the quick cooking time…perfect for busy Monday nights!

side angled photo of Better Than Takeout Garlic Butter Shrimp Pad Thai with chopsticks picking up the noodles

If you make this better than takeout garlic butter shrimp pad Thai, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Better Than Takeout Garlic Butter Shrimp Pad Thai.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 699 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Cook the rice noodles according to packaged directions.
    2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
    3. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
    4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
    5. Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.
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  1. 1 star
    For some reason, this recipe was incredibly bland. I don’t know if I used too many noodles, but that’s all I taste. I tried adding a bit more soya sauce and fish sauce, but still nothing. I’m disappointed as most of your recipes have really been a hit!

    1. Hi there,
      Thanks for trying this dish and sharing your feedback, so sorry to hear you found it to be bland! Please let me know if I can help in anyway! xT

  2. 5 stars
    This recipe was super simple and super delicious. Just what we need for week nights! Thanks for another great meal – keep these easy ones coming, please.

  3. Sounds amazing, I look forward to making it. All of your recipes are so flavorful and unique! I love following you as well 🙂

  4. Do we prep the shrimp with garlic and seasonings before cooking, like in the photo? Or follow the instructions which doesn’t seem to season the at all before searing, and says to add the butter then the garlic, after searing? Looking forward to trying this thank you!

    1. Hi Adia,
      You can go ahead and follow the recipe as written:) Please let me know if you have any other questions! xT

  5. 5 stars
    I just love this dish. I use a peeler to make some carrot ribbons, and add those to the shrimp sauté near the end (for a minute before adding the rice noodles).

  6. 5 stars
    Made this recipe for my boyfriend and I and it was a HIT! Looks like we’ll be fighting for leftovers tomorrow haha We had a heavy pasta week so we used rice Jasmine rice instead of the noodles and it was delicious!! Very easy and the recipe comes together by itself. Perfect for a weeknight dinner! Thank you!

    1. Hi Elizabeth,
      Fantastic!! I am so glad to hear that this recipe was enjoyed and I appreciate you making it! Have a great weekend! xx

  7. Did I read too quickly or is the peanut butter not in the instructions? Safe to assume it goes in with the sauce? 🙂

    1. Hi Hazel,
      There’s no peanut butter in this recipe:) Please let me know if I can help in any other way! xx

  8. 5 stars
    Sooo good. And easy. Didn’t have fish sauce, but still fabulous. I added some slivered snow peas – I need some greens. Love following you. Introduced by my daughter while she was in Denver for grad school. So glad so came back to the east coast:) Loved your NY pics 2/2023!

    1. Hey Maryann,
      Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx

    2. 5 stars
      I just made this recipe tonight and it was delicious.
      It was my intention to make the dish, then decided not to after doing 6 hours of yard work- and changed my plans to order take out. Then my husband was caught up with work- so I went back to making the meal. I earlier read it was quick and easy, so I figured why not go for it.
      So I proceeded, made the recipe, and it was very quick and easy. I got lazy- and didn’t add the egg and peanuts but pretty much followed the recipe as written. Next time I’ll follow more closely, but it was tasty. Oh, I used Bok Choy which I really like in this recipe.

      1. Hey Debra,
        Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT