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Easy shrimp pad thai recipe on a plate

Easy Shrimp Pad Thai Recipe

This easy Shrimp Pad Thai Recipe has all the trimmings from rice noodles to bean sprouts and is ready in under 30 minutes. 
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 472kcal


  • 1 pound shrimp peeled, deveined, tail off
  • 3 Tablespoons soy sauce or coconut aminos
  • ¼ cup lime juice
  • 2 Tablespoons brown sugar
  • 1 Tablespoon fish sauce
  • ¼ teaspoon red pepper flakes more or less to taste
  • 8 ounces rice noodles
  • 1 cup bean sprouts
  • 1 cup carrots sliced thin
  • 1 bunch of green onion chopped
  • ½ cup cilantro chopped
  • ½ cup chopped nuts cashews or peanuts or roasted chickpeas


  • Preheat oven to 375 degrees F.
  • Place shrimp in a large glass baking dish.
  • Combine the next 5 ingredients in a small bowl.
  • Pour sauce over shrimp, toss to coat and distribute shrimp so they are in a single layer.
  • Bake shrimp for about 10 minutes or until cooked through.
  • While shrimp is baking, cook rice noodles according to the directions on the package.
  • When shrimp is done, add rice noodles to the baking dish with the shrimp.
  • Toss noodles to coat with the excess sauce.
  • Sprinkle bean sprouts, carrots, green onion, cilantro and chopped nuts over the top.


Use chopped roasted chickpeas, instead of nuts if desired. To roast chickpeas, rinse thoroughly and spread on a baking sheet. Bake at 400 degrees F for about 30 minutes or until the chickpeas are crispy and "rattle" in the pan. Turn in pan halfway through. Roughly chop if desired.


Calories: 472kcal | Carbohydrates: 62g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1766mg | Potassium: 376mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5550IU | Vitamin C: 15.6mg | Calcium: 208mg | Iron: 3.8mg