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Craving takeout-style noodles without the takeout? 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!

FAQ:

Can I make this gluten-free?
Yes—use rice noodles (already GF), tamari in place of soy sauce, and confirm your fish sauce is gluten-free. Check labels and adjust salt to taste.

How do I keep noodles from clumping?
Drain well after soaking and toss immediately with sauce in a hot pan; add a splash of water if they tighten up.

What size shrimp works best?
Medium to large; dry them well and cook just to opaque. Overcooking leads to rubbery texture—pull them as soon as they curl and turn pink.

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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories Per Serving: 699 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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Ingredients

US Customary - Metric

Instructions

  • 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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horizontal photo of Better Than Takeout Garlic Butter Shrimp Pad Thai

This post was originally published on February 3, 2020
4.29 from 844 votes (705 ratings without comment)

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Comments

  1. 5 stars
    Loved this! Made it basically as written but used kale vs bok choy since that’s what I had on hand. I love my local Thai place, but this felt so much healthier. Will make it again.

    Reply

  2. 5 stars
    Made this for dinner last week and have been meaning to thank you for the recipe! Hubby hasn’t stopped talking about how good it was. This recipe is definitely a keeper.

    Reply

  3. 5 stars
    This is the best pad thai I’ve been able to make at home. And it was so easy to make. Will 100% make again!

    Reply

  4. 5 stars
    Tieghan! This recipe was insane! I saw another review post that they cried when they made it – and I thought… well I have to try it. If I hadn’t made this myself I honestly wouldn’t have believed it didn’t come from a restaurant. My mind is blown to find out how easy this favorite dish is to make. I had a rice noodle disaster a few years back and had avoided them for some time, but your recipes are foolproof and giving me so much joy during quarantine. I’d love to see a pad see ew on the blog!! ???. You are my primary source of pandemic creativity and entertainment (besides my husband and pup who are both amazing) – and I think I’ll always feel endeared to you for it. Thank you ?

    Reply

    1. Hi Jenny! This was so amazing to read! I am really glad this recipe turned out so well for you and I hope you continue to enjoy my recipes! Thank you so much for giving this a try! xTieghan

      Reply

  6. 5 stars
    Better than take out is right! I usually don’t order pad Thai because it can be a ho hum mostly noodle dish. Not this recipe! Flavorful with a little kick ( we added all the red pepper flakes. Used bean sprouts. Delicious!!! This recipe is a keeper!

    Reply

  7. 4 stars
    This was very good, but rather greasy. All that olive oil and butter seemed too much and not sure it is necessary. Flavour was great but next time I will cut way back on the olive oil. Everything else about it was great though.

    Reply

  8. Why do you scramble the eggs in the same pan? I found that all the egg ran into the noodles and made them a bit soggy. I’m going to try to make for a second time today and I’m thinking it would be better to scramble separately. Would love your thoughts and tips on the eggs!

    Reply

    1. Hey Erin,
      I like to scramble the eggs in the same pan just for easier clean up and not having to dirty another dish. xTieghan

      Reply

  9. Amazing!!! Just made it for dinner tonight. My husband and I are huge lovers of Thai food and he couldn’t stop raving about it. So many flavors yet so light tasting. It will definitely be a staple in our house. Thank you so much!!!

    Reply

  11. My girlfriend and I have a cuisine night every Tuesday night, to try different dishes. We came across your recipe and made it tonight. It came out great and was delicious! We added the recipe to our “keep” file to make again. Thank you for sharing.

    Reply

  12. 5 stars
    I prepped throughout the afternoon, so this came together easily. It was the best pad Thai I’ve had, bar none. It’ll even be better with basil (of which I had none). I might either use less noodles, or add more shrimp. I look forward to trying this with chicken. One sub I made was instead of using red pepper flakes, I used some chili oil with black bean. Fantastic, thanks!

    Reply

  13. 3 stars
    This was good but didn’t really have the authentic Thai flavor to me. Really tasted more chinese inspired however I enjoyed it. I don’t like Brussel sprouts so chopped up some bok choy however they didn’t make it into the dish once I realized they would be raw and didn’t want to overcook the other ingredients by adding more time at end to sauté them down a bit. Next time will throw my bok choy in with the shrimp to get my veggies . Also made with brown rice noodles and they are just as good as the regular !

    Reply

    1. I am sorry this did not turn out well for you. Is there anything I can help you with? Please let me know! xTieghan

      Reply