Description
Better Than Takeout Garlic Butter Shrimp Pad Thai is a quick and flavorful stir-fried noodle dish featuring tender jumbo shrimp, garlic butter, and a tangy, slightly sweet sauce. This recipe combines traditional Thai flavors with a buttery twist, perfect for busy weeknights when you’re craving a homemade takeout experience that’s both delicious and satisfying.
Ingredients
Scale
Noodles and Sauce
- 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 syrup
- 1/4 to 1 teaspoon chili flakes, plus more for serving
Main Ingredients
- 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 choy (or other greens)
- 4 green onions, chopped, plus more for serving
- 1/4 cup roasted peanuts, chopped
- Thai or regular basil for serving
- Limes for serving
Instructions
- Cook the noodles: Prepare the rice noodles according to the package directions, then drain and set aside.
- Make the sauce: In a small bowl, combine the soy sauce, fish sauce, white vinegar, honey (or maple syrup), and chili flakes. Stir to mix thoroughly and set aside.
- Cook the shrimp and garlic butter: Heat the peanut or olive oil in a large skillet over medium heat. Once the oil shimmers, add the shrimp and sear on both sides until they turn pink, about 2-3 minutes. Add the butter, garlic, and a pinch of chili flakes and black pepper. Continue cooking the shrimp in the butter until the garlic caramelizes and turns light golden brown, roughly 1-2 more minutes.
- Add noodles and sauce, scramble eggs: Add the cooked rice noodles and the prepared sauce to the skillet, tossing everything to combine well. Cook for about 1 minute until the noodles warm through and start soaking up the sauce. Push the noodles to one side of the skillet and pour the beaten eggs into the cleared space. Let the eggs cook undisturbed until the edges begin to set, about 1 minute, then scramble the eggs roughly and mix them through the noodles. Remove from heat.
- Finish and serve: Add the bean sprouts and chopped green onions, tossing gently to combine. Divide the shrimp and noodle mixture between plates. Garnish with fresh basil leaves, additional green onions, roasted peanuts, and a sprinkle of chili flakes. Serve immediately with lime wedges for squeezing over.
Notes
- Use wide rice noodles for the best texture and authentic Pad Thai feel.
- Adjust chili flakes to your desired spice level; start with less if you prefer mild heat.
- For a vegetarian version, substitute shrimp with firm tofu and use vegetarian fish sauce or soy sauce alternatives.
- Use fresh garlic and butter for rich, aromatic flavor.
- This recipe is perfect for weeknights as it comes together quickly but doesn’t sacrifice flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 699 kcal
- Sugar: 12 g
- Sodium: 700 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 220 mg
