The Best Shrimp Pad Thai

This Shrimp Pad Thai recipe is a simple one-dish dinner with amazing fresh flavors that include green onion, cilantro, lime juice, and garlic.
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I’ve been making lots of Pad Thai over the last month (ever since my daughter asked for it for her 13th birthday dinner) and, after lots of experimentation, I’m excited to share my favorite way to make it – Shrimp Pad Thai. It may sound like a challenging dish to whip up on a busy night, but I promise, it’s really very simple (more on that below), and I love how the addition of the spinach instead of bean sprouts—which can be hard to find fresh “enough” around here—makes it a one-dish dinner!

The Best Shrimp Pad Thai on 100 Days of Real Food

My husband and I actually took a cooking class in Thailand years ago (pictures below) and quickly learned that many Thai recipes use varying combinations of a few simple, fresh ingredients. I am telling you, fresh is where it’s at! Whether it’s hot peppers, garlic, ginger, fresh herbs, or lime, you’d be hard-pressed not to find at least one of these in a Thai recipe.

The other essential ingredient you simply can’t skip when it’s called for—at least if you want that authentic flavor—is the fish sauce. I understand being leery of a bottle of fishy smelling and tasting “sauce”, but I promise, as long as you don’t overdo it (this Shrimp Pad Thai recipe uses the perfect amount), it will do wonders for giving your Asian cooking that authentic flavor!

Thai Cooking Class on 100 Days of Real Food

The Best Shrimp Pad Thai on 100 Days of Real Food

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16 thoughts on “The Best Shrimp Pad Thai”

  1. This was so good. The smell of the fish sauce during preparation had us seriously skeptical. But, voila! once cooked with the rest of the ingredients – delicious! I used some leftover chicken to make chicken Pad Thai for lunch today.

  2. Looking forward to making this! From your pictures it looks like we went to the exact same cooking class! We’re you in Chiang Mai?! We went back in 2010!!

    1. No way! Small world. Yes, we were in Chiang Mai (2011) and loved the class and touring the markets. Our guide was a riot. I underestimated the heat in bird’s eye peppers and made a searing hot dish, but ate it anyway. It was a great experience. – Jason

  3. Do you think you could swap out the shrimp for chicken? Would you change anything else about the recipe?

  4. How spicy is this? My kids love Thai food but hate spice! Im wondering if I should leave the Serrano pepper out or if we’d miss the flavor. Thanks!

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