Reader-Favorite Pad Thai, Upgraded for Quick Protein!
Pad Thai became my weeknight obsession years ago, after I set out to recreate the magic of our favorite take-out spot—minus the extra oil and mystery ingredients.
Dozens of test batches (and plenty of peanut-butter-spattered notes) later, my healthy chicken Pad Thai has become a reader favorite on the blog.
This new shrimp version keeps that same balanced sweet-tangy sauce, but adds juicy sautéed shrimp for quick protein—and it’s still on the table in 30 minutes-flat. Here’s why you’ll love this pad thai with shrimp:
- Weeknight-fast: one wok, 30 minutes, done.
- Balanced flavor: salty-sweet, tangy, umami + customizable heat.
- Naturally dairy-free with an easy gluten-free swap (use coconut aminos).
- Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.
- High-protein: about 500 calories and 32g of protein per serving.
Love restaurant-worthy recipes at home? Try Miso Pork Ramen, Gochujang Noodles, or Thai Curry Noodle Soup next.
Ingredients You’ll Need
Full list of measurements live in the recipe card.
| Ingredient | Why It’s Used | Easy Swap |
| Wide rice noodles | Traditional chew; follow package directions. | Any flat rice noodle ¼-inch wide. |
| Shrimp (peeled & deveined) | Quick-cooking protein; buttery flavor. | Chicken or extra-firm tofu cubes. |
| Red bell pepper + carrots + beans sprouts | Crunch and color—classic veggie trio. | Swap zucchini or snap peas. |
| Shallot & garlic | Savory backbone | Yellow onion + garlic powder in a pinch. |
| Eggs | Signature Pad Thai silkiness + extra protein. | Omit and add extra shrimp for egg-free. |
| Peanuts & cilantro | Crunch + fresh herbs for finish. | Cashew & Thai basil |
| Pad Thai Sauce | 50% salty, 30% sweet, 20% sour/heat—see next section. | Store-bought Pad Thai sauce in a rush (but fresh tastes best!). |
Pad Thai Sauce Ratio
4 parts salty : 3 parts sweet : 2 parts tangy : 1 part spicy
(Soy sauce / coconut aminos, coconut sugar, rice vinegar + lime, sriracha)
Add 3 Tbsp creamy peanut butter and a splash of fish sauce for authentic depth.
Step-by-Step Instructions
- Cook noodles. Cook according to package directions. Drain well.
- Mix sauce. Whisk soy, lime, vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and ginger until smooth.
- Sear shrimp. Heat 1 Tbsp sesame oil in a ripping-hot wok; cook shrimp 1–2 min per side until pink & opaque (120–125 °F). Remove to plate.
- Stir-fry veggies. Add remaining oil. Sauté bell pepper & shallot 2–3 min; add carrots & garlic, cook 1 min more.
- Scramble eggs. Push veggies aside, pour in beaten eggs, stir until just set.
- Combine & sauce. Return shrimp, add noodles + sauce. Toss over medium heat until noodles absorb sauce and everything glistens.
Shrimp Pad Thai
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Ingredients
Shrimp Pad Thai
- 8 oz wide rice noodle
- 2 Tablespoons sesame oil divided
- 1 lb shrimp peeled and deveined
- 1 red bell pepper thinly sliced then halved
- 1 shallot minced
- 1 cup matchstick carrots
- 4 cloves garlic minced
- 3 eggs beaten
- 2 cups bean sprouts
- 2 green onions chopped
- 1/2 cup unsalted peanuts roughly chopped
- 1/4 cup cilantro chopped
Pad Thai Sauce
- 1/4 cup soy sauce or coconut aminos for gluten free option
- 1 Tablespoon lime juice
- 2 Tablespoons rice vinegar
- 1 Tablespoon fish sauce
- 3 Tablespoons coconut sugar or brown sugar
- 1 Tablespoon sriracha or red chili paste plus more if you want more heat
- 3 Tablespoons creamy peanut butter
- 1/2 teaspoon ground ginger
Instructions
- Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.8 oz wide rice noodle, 2 Tablespoons sesame oil
- Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
- Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.1 lb shrimp
- Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes.1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
- Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.3 eggs beaten
- Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations & Dietary Tweaks
- Low Carb: Swap rice noodles for spiralized zucchini; stir-fry 1 min.
- Vegetarian: Trade shrimp for cubed pressed tofu; increase fish sauce to 1 Tbsp mushroom-soy + ½ tsp salt.
- Extra protein: Add ½ cup cooked edamame with the bean sprouts. Scramble 1-2 more eggs.
Storage Tips
Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet for 3-4 minutes with a splash of water.
Freeze: Not recommended (noodles break).
Shrimp Pad Thai FAQ
Soaked too long or over-stirred in sauce. Aim for al dente before they hit the wok and toss gently.
Yes—add at the very end just to warm, or they’ll turn rubbery.
At ~450 calories and 30 g protein per serving (shrimp version), it beats most take-out and is naturally dairy-free.
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