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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: 355 kcal

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

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  • 8 ounces wide rice noodles
  • 3-4 tablespoons low sodium soy sauce, using more or less to taste
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey or maple
  • 1/4-1 teaspoon chili flakes, plus more for serving
  • 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
  • 2 cups bean sprouts or chopped baby bok coy (or other greens)
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil and limes, for serving


  • 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. 5 stars
    This was the first recipe here I made for dinner from your web site.

    OMG it was so good, and so quick it’s now a regular meal!

  2. 5 stars
    Make sure I use low sodium soy sauce next time. We all enjoyed it…. But a bit salty with regular soy sauce

    1. Hi Joanne,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

    1. Hi Lesli,
      Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan

  3. 5 stars
    This was absolutely amazing. After each bite, my husband and I were oohing and ahhing about how good it was. I left out the egg as my son isn’t keen and it was still great. Going to make this tomorrow and can’t wait.

  4. 5 stars
    This is a very good recipe. We enjoyed so much and easy to make. I used ramen noodles because all I had and it turned out perfect. Always looking for shrimp dishes that I can fix for dinner. I made this kind of spicy because only for husband and self. I enjoy your blog or website, whatever this is. I’m an older user and find this very easy to manage. Thank you….

    1. Hey Jeri,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend!☀️ xx

  5. 5 stars
    Perfect cut the recipe sort of in half as it was just my husband and myself.

    Substituted baby spinach for Bok choy/bean sprouts as the grocery store didn’t have them.

    Quick and delicious! Will definitely make again!

    1. Hi Heather,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!🌸 xT

  6. 4 stars
    I’ve made this recipe many times, and it’s better each time! Delicious flavors all around!! It’s my go-to for guests these days, and it always gets rave reviews! Thank you!

    1. Hi Katie,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review!🌸 xT

    1. Hey Brenda,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan

  7. 5 stars
    Made this for my sister and I believe her words were “best meal I’ve ever had”. I did add some peanut butter to it per her request! I’ve made so many of your dishes for her, so I am definitely bookmarking this one!

    1. Hi Lauren,
      Happy Wednesday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xT

  8. 3 stars
    So, for me, the flavors in this recipe were delicious, but I had a lot of trouble with the actual recipe. I am not sure what 4 people are eating this with 8oz of noodles, but I applaud them. I used 12 oz and it was not enough for 3 people. Also, WAY too much sauce (I did increase 1.5 x to match my noodles, but still……) we had to dump and drain before we could continue. Also, I bought the Lotus brand noodles and after cooking 10 minutes, they were still chewy.

    SOOOO… time I will use at least 16 oz of another type of noodle and keep the original amount of sauce. I used Baby Boo Chow and though it was eh…so I think I will broil broccolini and then add to this. Delicious enough that I want to give it another try with adjustments.

  9. 5 stars
    I have only ever made pad Thai using store bought jars of sauce. I was always disappointed. I’ve loved every recipe of yours I’ve tried so was eager to try this. It was simple, quick enough to make after getting home from work, and far surpassed any premade sauce. The family all enjoyed it so I imagine this will make a return appearance. Thank you!

    1. Hey Laurie,
      Happy Friday!! Thanks a bunch for giving this recipe a go, I love to hear that it was enjoyed!! xTieghan

  10. 2 stars
    I don’t know what I did wrong but my meal didn’t turn out how I thought it was going to… it has a super fishy smell that makes it hard to eat, unfortunately. I love Pad Thai, shrimp and all things seafood so I’m not sure where I went wrong. Everything was super watery and I should have drained the liquid before adding the egg but I wasn’t thinking. The egg didn’t scramble correctly because of it. I’m sure this was all my fault and not the recipe’s fault… but I was disappointed in my meal.

    1. If your shrimp smells bad before you start cooking it then it’s probably bad. Maybe you should start with a beginners cookbook that might help your issues

  11. 5 stars
    Hi Tieghan!
    This was another amazing recipe to make. You have turned me into a good cook, everything I make is delicious. My husband says thank you as well. Looking forward to your new cookbook!

    1. Hey Donna,
      Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! 💕xTieghan