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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

  2. 5 stars
    Where has this recipe been my whole life? Have been making your wonderful recipes for over a year know, Santa even brought me 2 HBH cookbooks for Christmas- you never disappoint! Made this tonight and WOW! It truly is better than take out! Everyone (including vegetarian daughter) loved it! Thanks for sharing your talents! You have vastly I priced our dinner menu. ♥️

    Reply

    1. Hey Bri,
      I would just cook the shrimp a little longer, it should only need a few extra minutes to cook. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan

      Reply

  4. 5 stars
    Wonderful! For the greens I used spinach (since that’s what I had).
    I followed the recipe for everything else and had Sirachi sauce on the table since I like things spicy. Both my husband and I feel it’s a real “keeper”.

    Reply

  5. 5 stars
    Just made this and everyone loved it! The sauce and noodles and the mix of textures were so good! The regular book chop worked well to give a little crunch with the green onions and chopped peanuts. Thanks again for sharing something different!

    Reply

  6. 5 stars
    Hi!! I am new to your recipes but I am LOVING all I make. I am passing them on to my friends and they are loving too!!! My husband is LOVING them. Thank you for all this…..has been so fun for me! LOVE thank you. This shrimp dish is delicious!!

    Reply

    1. Hey Amy,
      Thank you so much for following along and trying the recipes, I am so glad you have been enjoying them! Happy New Year! xTieghan

      Reply

    1. Hey Carol,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan

      Reply

  8. 5 stars
    Oh my goodness where do I even begin. This recipe tastes like restaurant style pad Thai but has the flair of garlic in it that gives it an extra kick. We LOVED it and will definitely be making it again. SO YUMMY.

    Reply

    1. Hey Maria,
      I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan

      Reply

  11. 5 stars
    Made this last night and it was SO delicious. It truly was better than take out. I used coconut aminos instead of fish sauce because I had it on hand. I always crave Pad Thai and now I know I can make it from home! It was also really easy to track the calories / macros which is a bonus for me! Can’t wait for leftovers today.

    Reply

  13. Really good flavor. Next time I might cut down the butter to just 1-2 tbsp. I also would cook the eggs in a separate pan since they kind of boiled in the sauce when mixing in with everything else at the end. Overall, great flavor and recipe. Can’t wait to try it again!

    Reply

  14. 5 stars
    I made this tonight and I immediately came here to write this! I loved it. I didn’t have shrimp so I threw in some ground chicken and after cooking them I kept them in the same pot as the noodles and mixed it all together with the eggs and sauce. It was so creamy and tasty and I of course threw in a bunch of sriracha in my bowl! Thank you for this, I will for sure make this again.

    Reply

    1. Yes!! I am so happy this turned out so well for you, Rosie! I hope you continue to enjoy this and other recipes of mine! xTieghan

      Reply

  15. 5 stars
    So good, seriously better/healthier than take-out. I did have to make some substitutions. I didn’t use shrimp, to cut down on the cooking time I just used rotisserie chicken and followed the steps you used for the shrimp. I didn’t have vinegar on hand, so I used rice vinegar for the sauce and it still turned out great! Didn’t use fish sauce either – but will maybe try it next time! I cooked the bok choy in a pan separately in peanut oil. Didn’t find wide rice noodles unfortunately, so I used egg noodles instead and it still tasted great. Thanks for the great recipe!

    Reply

    1. Hi Mitra! I am really glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan

      Reply