Shrimp Pad Thai

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6
Print Review
Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.


For the Sauce:

  • 1/2 cup brown sugar
  • 6 tablespoons soy sauce
  • 1/4 cup rice vinegar
  • 4 teaspoon sriracha sauce
  • 1 lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced

For the Pad Thai:

  • 1 pound shrimp peeled deveined
  • 12 ounces Thai Rice Noodles
  • 1 1/2 tablespoons oil
  • 3 eggs
  • 1 1/2 cups bean sprouts
  • 1 cup matchstick carrots
  • 1 red bell pepper sliced thin
  • 2 green onions sliced thin
  • 3 tablespoons cilantro chopped
  • 1/4 cup dry roasted peanuts chopped


  1. Prepare noodle according to package using the stir-fry method and drain.
  2. Mix all sauce ingredients in a liquid measuring cup and set aside.
  3. Heat 1 tablespoon oil a large wok or non-stick skillet over medium-high heat. Cook shrimp 2 minutes per side or until pink. Remove from pan and then scramble the eggs and remove.
  4. Add remaining 1/2 tablespoon oil and saute bell pepper for 2 minutes. Add the bean sprouts, carrots, and green onion and cook 2 minutes. Add the shrimp, noodles, eggs, and sauce and cook 1-2 minutes.
  5. Serve garnish with cilantro and peanuts.
Nutrition Facts
Shrimp Pad Thai
Amount Per Serving
Calories 206 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 82mg27%
Sodium 1237mg52%
Potassium 226mg6%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 21g23%
Protein 7g14%
Vitamin A 795IU16%
Vitamin C 33.3mg40%
Calcium 43mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.