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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.
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!
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.
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!
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
The BEST Shrimp Pad Thai I have ever had! Thank you soooo much for sharing this recipe! It is beyond AMAZING!
Hey Sandra,
Thanks so much for making this recipe, I am thrilled that it was enjoyed!! xTieghan
So good! Legit tastes like restaurant pad Thai. And super quick and easy too!
Hey Marie,
I am delighted that this recipe was enjoyed, thanks so much for making it! Happy Friday? xTieghan
Tieghan, this is unreal! Have been making this almost weekly. Thank you for sharing your brain and talents with us!
Hey Sam,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
Another winner! Made this last night with some bok choy and it was a hit!!
Hey Corrina,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Making this for the second time in two weeks! We love how easy and flavorful it is! We always use chicken but one day I’ll make it with shrimp 🙂
Hey Amanda,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was incredible!!!! My family loved it. If I hadn’t made it myself, I would’ve sworn it came from someone’s Thai grandmother. Thank you!
Hey Jenn,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
It was delicious! I cut a bit on the butter as 3 tbsp seem too much and it worked out perfectly. Also had some carrots and join those with the beans at the end. So simple, so tasty! Thank you, it’s amazing
Hey Mafalda,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
So yummy can’t wait to make it again
Hey Laura,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Hi Tieghan! This recipe looks delicious. Have you tried making it with coconut aminos instead of soy sauce? Do you think the flavor would still be the same? We don’t have an allergy to soy, just like to cut back on all the sodium sometimes, so I’m just curious! Thank you so much!!
Hey Ali,
I think coconut aminos would be just fine to use here. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night, thanks! The flavor was really nice… I loved the addition of the lime squeeze – game changing!
Hey Dominique,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Made this for dinner tonight and it was a hit! I added bell peppers (which I sautéed before the shrimp) and loved it!
Definitely a dish I will make again
Hey Sarah,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Made this tonight and it was FABULOUS!! There were so many amazing flavors in every bite, and it was easy to put together. What more could you ask for in a meal? I didn’t have peanuts so skipped those, and used bok choy in place of the bean sprouts. I also cut back the amount of butter and olive oil simply to save some calories. It did not hurt the flavor at all (yay!). I will 100% be making this again! Thank you for this delicious recipe!!!
Hey Megan,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Literally just finished eating this and had to review because it’s THAT GOOD. I wouldn’t say it’s a pad Thai- seeing as some key ingredients are missing for true pad Thai flavors but this was pretty dang good and I’m exciting to make it again and again!
Hey Maddie,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Hi! Could you omit the fish sauce?
Hey Jenna,
Sure, you could do that! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks wonderful. I plan to try it, but I have a question. I have never cooked with rice noodles before. Do I need to cook them or prep them in any way before adding them to this recipe? Thank you!
Hey Vickie,
Yes, as stated in step 1, you need to cook the rice noodles according to package directions. I hope you love the recipe!! xTieghan