Pad Thai Recipe For Fine Rice Noodles With Shrimp

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My Pad Thai Recipe I present to you in this post. The traditional dish with rice ribbon noodles we know from Thai cuisine, it is prepared in a variety of ways.

I opted for a very simple and safe execution. All ingredients are prepared individually. This is the guarantee of a perfect consistency of the ingredients and a harmoniously orchestrated dish.

Step by step you can watch the preparation below. If desired, a cooking video accompanies you in the kitchen. By the way, I got to know this dish in my time in Bangkok certainly in more than 40 variants. The recipe is a summary of these tasty experiences. I wish you a lot of fun and good luck!

1. Pad Thai Recipe

This is a dish I love to cook. The rice noodles are gluten-free and the ingredients can be changed or added according to the season. You definitely conjure up a wonderful, exotic dish on your plate with the following instructions.

Pad Thai

Instructions and Translation by chef Thomas Sixt.

Servings 2
Calories 952
Total Time 40 Min.
Preparation Time 10 Min.
Cook Time 0 Min.

Pad Thai easy and delicious to prepare. Top recipe for stir-fried Thai noodle dish. Gluten free and super tasty!

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Pad Thai recipe image
Pad Thai recipe picture Rice noodles served with shrimp, peanuts, Thai basil and vegetables.


200 g fresh green beans (green beans)
1 tbsp primal salt
4 pc Zucchini
1 tsp. peanut oil
1 packet rice noodles (flat rice noodles)
1 pc Chili
2 Slices Ginger
2 tbsp. brown can sugar
3 pc glove of garlic
250 ml cold water
6 tbsp. fish sauce
1 tbsp. Soy sauce
1 tbsp. rice vinegar
1 bunch spring onions
5 tbsp. peanuts
300 g prawns
1 pc Lemon
1 bunch fresh Thai basil (or coriander)
1 tbsp. Sesam Furikake (From the cooking box see tip)


Pad Thai ingredients
Pad Thai ingredients being prepared in the kitchen.

Prepare Ingredients

Prepare the Pad Thai ingredients according to the list above in the kitchen.

Clean fresh green beans
Clean fresh green beans, cut off the ends.

Prepare Beans

Place a large pot of water on the stove. We use the boiling water to blanch the beans and to prepare the flat rice noodles.

Boil the water and season with salt.

Cut off the ends of the green beans.

Green beans in pieces
Green beans cut into chunks.

Cut Beans

Cut the beans into 1 cm pieces.

boiled beans
Boiled green beans

Boil Beans

Blanch the beans in boiling salted water until al dente.

Remove the beans with a slotted spoon and drain them ready for further preparation.

Dice zucchini
Cut the zucchini strips into cubes

Prepare Zucchini

Cut off the ends of the zucchini and quarter lengthways.

Cut out the core house by making a horizontal cut.

Cut the zucchini pieces lengthwise into strips.

Cut the zucchini strips into small cubes.

Fry zucchini cubes
Fry zucchini cubes in the pan

Fry Zucchini

Fry the zucchini cubes on all sides in a pan with a little oil.

Place the zucchini cubes on an extra plate or in a bowl.

Garlic peeled on the board.
Garlic cloves peeled on the kitchen board.

Prepare Garlic

Peel the garlic cloves.

Chili pepper without seeds
Halved chili pepper without seeds

Prepare Chili

Halve the chili with a knife and remove the seeds.

I usually do this in the sink under cold running water.

Dice the chili
Dice the fresh chili

Cut Chili

Cut the chilli into small cubes.

Garlic with sugar in the pot
Garlic cloves with sugar in a saucepan

Cook Pad Thai Sauce

Put the garlic in a saucepan with 1 tablespoon of the sugar.

I like to use a sauté pan for this.

Garlic and ginger caramelizing in the pot
Fresh peeled garlic and ginger slices caramelizing in a pot


Add the ginger slices to the sugar and garlic.

Heat the saucepan and allow the sugar to gently caramelize.

Pad Thai marinade
Prepared Pad Thai marinade in a pot.

Finish the Pad Thai Sauce

Deglaze with about 200-250 ml of water and bring to the boil briefly.

Add the chili cubes and the rest of the chili pepper to flavor it.

Season the marinade well with soy sauce, fish sauce, rice vinegar and the remaining sugar.

I let the marinade stand next to the stove for at least 15 minutes.

Peanuts in a mortar
Crushing peanuts in a mortar.

Prepare Peanuts

Crush the peanuts finely in a mortar.

Pluck the Thai basil leaves.

Place flat rice noodles in boiling water
Rice noodles when soaked in boiling water

Cook Rice Noodles

Use the bean water to cook the flat rice noodles. This saves energy and water.

Place the rice noodles in the boiling water and cook according to the directions on the package.

Cook rice noodles
Cooking the rice noodles in the pot.

Drain Rice Noodles

Drain the soft-cooked rice noodles into a colander and shake well to dry.

Fry shrimp
Fry shrimp

Fry shrimp

Fry the shrimp in a pan over high heat.

Season the shrimp with a little lemon juice.

Cut spring onions
Spring onions, also known as tubular leeks or winter onions, when cut into rings.

Cut Spring Onions

Clean the spring onions, cutting off the outer skin and the roots.

Cut the light green and white of the onion into very fine rings and prepare for serving.

Rice noodles with vegetables
Boiled rice noodles with vegetables

Mix Noodles

Add the pasta to the pot with the prepared beans and zucchini.

I like to use a wok or a wide casserole for this.

Prepare pad thai
Add Pad Thai marinade with chili and garlic to the rice noodles with vegetables.

Season the Noodles

Add the marinade to it.

Marinate pad thai
Add Pad Thai sauce to the rice noodles and vegetables.

Complete Noodles

Heat the noodles while swirling, spreading the marinade evenly.

Pad Thai recipe image
Pad Thai recipe picture Rice noodles served with shrimp, peanuts, Thai basil and vegetables.

Arrange and Serve

Add the shrimp to the hot noodles.

Decorate with Thai basil, spring onions, sesame furikake and peanuts and serve quickly.

I wish you a good appetite!


You can simply order sesame furikake in the cooking box.

2. Calories and Nutritional Values

3. Info About Phat Thai

Originally, the idea for this noodle dish comes from Chinese cuisine. More precisely defined from southern China, the Hokkien language region.

The dish became popular due to a crisis. Prime Minister Luang Phibul Songkhram declared Phat Thai the national dish during World War II. The background was a massive budget and identity crisis in Thailand caused by the emerging Japan. Rice consumption had to be reduced.

Rice noodles were ideal for this, as they are made from rice flour, which consists of whole rice grains (high quality) and broken rice grains (second choice).

In addition, the noodle dish was to create and promote a new common identity for young Thailand. Well-known from this time is the campaign “Noodles should be your lunch” English “Noodle is Your Lunch”.

Place flat rice noodles in boiling water
Rice noodles when soaked in boiling water

4. Pad Thai Variants

Phat Thai – ผัดไทย, also spelled Pad Thai, refers to a “Thai stir-fried dish“. It is considered the noodle dish of Thai cuisine.

The main ingredient is rice ribbon noodles (Kuai Tiao – ก๋วยเตี๋ยว), with regional variations adding beaten eggs, fish sauce (Nam Pla, น้ำปลา), tamarind paste, chopped garlic cloves, chili powder and mung bean sprouts.

Depending on the recipe, tofu is added, optionally fried meat or seafood, including, for example, small fresh or dried crabs.

The dish is tastefully garnished with crushed, also roasted peanuts, finely chopped spring onions, mostly coriander leaves or Thai basil and lime.

The dish is traditionally served on banana leaves, sometimes with a piece of banana flower.

Prepared in the traditional way, it can be supplemented with various spices such as chili powder, sour chili pieces, fish sauce and sugar or served in small bowls with the dish.

Fish sauce
Fish sauce bottle

5. More Ideas for Your Kitchen

Comments, Cooking Questions and Answers

5.00 from 611 ratings

Below you can write to me directly.
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  • Hi Thomas!

    Great variant with few ingredients that tastes excellent! Thank you 🙂



    • Hello Erin,

      Thank you 🙂 for your lovely message!

      Keep enjoying it ….

      Kind regards Thomas