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Shrimp Pad Thai with Peanut Sauce easy recipe | lecremedelacrumb.com

Shrimp Pad Thai with Peanut Sauce

This Shrimp Pad Thai with Peanut sauce is everything you've ever wanted in a spicy Thai dish: rice noodles, shrimp, veggies, peanuts, lime, cilantro, and more and it all comes together quickly right in your own kitchen.
Course Main Course
Cuisine Asian
Servings 4 servings
Author Tiffany


  • 10 ounces thin rice noodles cooked according to package directions
  • 1 pound medium or large shrimp peeled and de-veined
  • 1 tablespoon oil
  • 1/2 cup bean sprouts optional
  • 3 eggs whisked
  • 3 green onions chopped
  • 1/2 cup shredded carrots
  • chopped cilantro and lime wedges for serving

creamy peanut sauce

  • 1/2 cup creamy peanut butter microwaved for 30-45 seconds until easily pourable
  • 1/4 cup fish sauce may substitute low sodium soy sauce in a pinch
  • juice of 1 lime
  • 1 tablespoon brown sugar
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons minced garlic OR 1/2 teaspoon garlic powder
  • 2 teaspoons sriracha sauce OR 1 teaspoon crushed red pepper flakes
  • 1/2 cup water, more as needed


  •  Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
  • Drizzle a large skillet over medium heat with
    oil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
  • Push shrimp and veggies to one side of the pan,
    pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
  • Stir noodles, sauce, and green onions into the
    pan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.