Garlic Butter Shrimp Pad Thai Recipe

If you’re craving takeout but want something faster, fresher, and honestly, way more delicious, this Garlic Butter Shrimp Pad Thai Recipe is going to become your new go-to. I absolutely love how the garlicky butter transforms the shrimp and noodles into this rich, comforting dish that’s still light enough for a weeknight dinner. Once you try my version, you’ll see why my family goes crazy for it every time!

this …

Ingredients You’ll Need

All these ingredients come together like a dream to balance savory, sweet, tangy, and just the right amount of heat. When shopping, I always pick jumbo shrimp for that tender, juicy bite and fresh garlic because it makes all the difference.

• Wide rice noodles: These hold onto the sauce beautifully without getting mushy—don’t skip soaking them properly!
• Low sodium soy sauce: I prefer low sodium here so the dish doesn’t get too salty; you can adjust to taste later.
• Fish sauce: The secret umami bomb for authentic Thai flavor—trust me, it’s worth it.
• White vinegar: Adds a bright tang that balances the richness of the butter.
• Honey or maple syrup: A touch of sweetness to round out the flavors perfectly.
• Chili flakes: Adjust based on how spicy you want it; I like a little kick without overpowering.
• Raw jumbo shrimp: Peeled and deveined, so they cook quickly and absorb the garlicky butter sauce.
• Peanut oil or extra virgin olive oil: Peanut oil gives a more authentic flavor, but olive oil works fine too.
• Garlic: Freshly chopped or grated—this is the star of the sauce.
• Salted butter: Adds that luscious, creamy texture to coat the shrimp and noodles.
• Eggs: Beaten to scramble into the noodles for extra protein and that classic Pad Thai touch.
• Bean sprouts or chopped baby bok choy: Adds crunch and freshness; I usually switch it up depending on what I have.
• Green onions: For freshness and a mild onion flavor, both cooked in and sprinkled on top.
• Roasted peanuts: Chopped for a nutty crunch—don’t skip this garnish!
• Thai or regular basil and limes: Fresh herbs and a squeeze of lime juice bring everything alive.

Variations

I like to mix things up a bit depending on the season or what my family’s mood is. This Garlic Butter Shrimp Pad Thai Recipe is super flexible, so don’t hesitate to tweak it!

• Protein Swap: Sometimes I use chicken or tofu instead of shrimp, and it works beautifully when cooked with the garlic butter sauce.
• Veggie Boost: Adding shredded carrots, bell peppers, or snap peas adds color and crunch that my kids love.
• Heat Level: If you’re all about spice, try adding a bit more chili flakes or a splash of sriracha—I have a friend who swears by this!
• Gluten-Free Option: Just double-check your soy sauce and fish sauce labels to keep it gluten-free without sacrificing flavor.

How to Make Garlic Butter Shrimp Pad Thai Recipe

Step 1: Cook Your Rice Noodles Just Right

Start by cooking your wide rice noodles according to the package directions—typically soaking in hot water until they’re tender but still a bit firm (al dente). I won’t lie, getting this right took me a few tries, but it’s worth it! Overcooked noodles get mushy and sad, so watch that time closely. Once they’re ready, drain them well and set aside.

Step 2: Whip Up the Perfect Pad Thai Sauce

In a small bowl, mix the soy sauce, fish sauce, white vinegar, honey (or maple syrup), and chili flakes. This combo creates that addictive sweet-savory-tangy magic that will soak into your noodles. I always taste it and adjust—sometimes I add a smidge more honey if it’s too tangy, or more chili if I’m feeling bold.

Step 3: Sear the Shrimp and Build Flavor

Heat your peanut oil or olive oil in a large skillet over medium heat until it shimmers. Toss in the shrimp, cooking just 2-3 minutes until they turn a beautiful pink on both sides. Now, here’s where things get decadent: add the salted butter, garlic, a pinch of chili flakes, and freshly ground black pepper. Stir as the garlic caramelizes lightly and the butter coats every inch of the shrimp—this is when the magic happens. It took me a few tries to nail that golden garlic stage without burning it, so keep an eye and stir often!

Step 4: Combine Noodles, Sauce, and Scrambled Eggs

Add your cooked rice noodles to the skillet along with the sauce you mixed earlier. Toss everything gently to coat—the noodles will soak up that heavenly sauce in about a minute. Then push the noodles to one side of the pan, pour the beaten eggs into the other side, and let them sit just until the edges set, about 1 minute. Use a spatula to roughly scramble the eggs, then toss everything together so the eggs get evenly distributed. This step adds texture and richness that really makes it feel like restaurant-quality Pad Thai.

Step 5: Add Fresh Crunch and Serve

Off the heat, toss in the bean sprouts (or bok choy) and chopped green onions for that fresh bite. Divide the noodles and shrimp between plates, then scatter chopped roasted peanuts, more green onions, fresh basil leaves, and chili flakes on top. Finally, squeeze fresh lime juice over everything—a squeeze or two really brightens all the flavors. I can’t tell you how many times this lime step has saved my dinner!

How to Serve Garlic Butter Shrimp Pad Thai Recipe

Garnishes

I’m all about those fresh, crunchy garnishes that take this dish from good to unforgettable. I love adding Thai basil for that sweet, anise-like aroma, extra chopped green onions for some sharpness, roughly chopped roasted peanuts for crunch, and a final sprinkle of chili flakes if you want to crank up the heat. And don’t hold back on the lime wedges—fresh juice is a game-changer every time.

Side Dishes

Since this Garlic Butter Shrimp Pad Thai Recipe is pretty complete on its own, I usually keep sides light and fresh. A simple cucumber salad or steamed broccoli pairs nicely. Sometimes I’ll serve it alongside some crunchy spring rolls or even a bowl of hot miso soup for variety.

Creative Ways to Present

For special occasions, I like to serve this in large shallow bowls with edible flower garnishes or carefully stack the noodles and shrimp in a small mound topped with microgreens for an elegant touch. If you’re feeling fun, wrap small portions in butter lettuce leaves for handheld bites that impress every time.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, but I usually keep the peanuts and fresh garnishes separate to preserve their crunch. The noodles and shrimp hold up well for about 2 days, which is perfect because it’s usually gone by then in my house!

Freezing

I don’t recommend freezing Garlic Butter Shrimp Pad Thai Recipe—it tends to lose its fresh texture and the garlic butter sauce can separate. Fresh is best with this one!

Reheating

The best way to reheat leftovers is gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Microwave can make the noodles gummy, so stove-top is my go-to for keeping that perfect texture.

FAQs

Final Thoughts

This Garlic Butter Shrimp Pad Thai Recipe has been a lifesaver for me when I want that restaurant-quality meal without the wait or delivery fees. The mix of garlicky butter, tender shrimp, and perfectly sauced noodles just hits every craving spot. I hope you give it a try and enjoy it as much as I do—it’s honestly one of those recipes you’ll want to keep on repeat!

Print