Dinner · Thai

Easy Shrimp Pad Thai

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 13, 2026

This weeknight pad Thai comes together fast with a bright, tangy sauce made from lime juice, fish sauce, and a touch of brown sugar. Rice noodles soften right in a bowl of hot water, so all you need at the stove is a quick toss with plump shrimp and crunchy bean sprouts. Ready in about 25 minutes and endlessly customizable.

Jump to recipe
Easy Shrimp Pad Thai

Why you'll love this

  • On the table in about 25 minutes.
  • Big, bold flavors from just a few pantry staples.
  • Easily swaps to chicken, tofu, or extra veggies.
  • No hard-to-find ingredients or special techniques.

EveryDayMeal recipe

Easy Shrimp Pad Thai

Prep
15m
Cook
10m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 4 oz rice noodles
  • 3 limes, juiced
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dark brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons vegetable oil
  • 7 oz large shrimp, peeled and deveined
  • 4 scallions, thinly sliced
  • 2 cups bean sprouts
  • 3 tablespoons peanuts, chopped
  • a handful fresh cilantro
  • 2 limes, cut into wedges
  • sweet chili sauce, for serving

Equipment

  • Large skillet or wok
  • Large heatproof bowl
  • Small mixing bowl
  • Colander

Instructions

  1. Put the rice noodles in a large heatproof bowl and cover with boiling water. Let them sit for about 4 minutes until just tender but still slightly firm, then drain and rinse under cold running water to stop the cooking and keep them from clumping.
  2. In a small bowl, stir together the lime juice, cayenne, brown sugar, and fish sauce until the sugar dissolves. Taste it: you want a balance of salty, sour, and slightly sweet. Set it near the stove along with all your other prepped ingredients, since this cooks quickly.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp and cook for 2 to 3 minutes, tossing, until they turn pink and opaque. Add the scallions and drained noodles and toss to combine.
  4. Pour in the lime juice mixture, then add the bean sprouts along with half the peanuts and half the cilantro. Toss and cook for about 1 minute until everything is hot and coated in sauce.
  5. Pile onto a serving platter and scatter with the remaining peanuts and cilantro. Serve with lime wedges and sweet chili sauce on the side.

Tips from the kitchen

  • Have every ingredient prepped and lined up before you start cooking. Pad Thai moves fast and there is no time to chop once the pan is hot.
  • Rinse the noodles under cold water right after draining so they stop cooking and stay springy instead of mushy.
  • Taste your sauce before adding it. Fish sauce brands vary in saltiness, so adjust the lime or sugar to suit.

Estimated nutrition per serving: 480 cal · 28g protein · 55g carbs · 18g fat

Make it your own

  • Swap the shrimp for sliced chicken, cubed tofu, or a scrambled egg stirred in at the end.
  • Add shredded carrots or thinly sliced bell pepper with the scallions for extra crunch and color.
  • Skip the cayenne and let everyone add sweet chili sauce to their own heat level.

Storing & make-ahead

Pad Thai is best fresh, but leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet with a splash of water to loosen the noodles. It does not freeze well.

Good to know

Can I use dried peanuts I already have?
Yes. Any unsalted roasted peanuts work. Chop them so they scatter easily and add crunch in every bite.
My noodles turned out sticky. What happened?
They were likely soaked too long or not rinsed. Aim for just tender, then rinse under cold water right away.
Is there a substitute for fish sauce?
Soy sauce works in a pinch, though the flavor will be milder. Add an extra splash of lime to keep it bright.
Can I make this vegetarian?
Absolutely. Use tofu instead of shrimp and swap the fish sauce for soy sauce or a vegan fish sauce alternative.

Related recipes