One-Pan Shrimp Pad Thai
Stop scrolling: this one-pan Pad Thai gets dinner on the table fast.
If you’re staring into the fridge with no plan, this is a solid call: shrimp, rice noodles, and a tangy-salty-sweet sauce all come together in one pan. It gives you the familiar Pad Thai vibe without a long ingredient list or a takeout-sized project. Expect a speedy dinner that feels complete, not fussy. You’ll still get noodles, tender shrimp, and a bright finish from lime and scallions, but the method is streamlined for a tired weeknight. It’s best when you want something recognizable, satisfying, and low-decision—more dinner rescue than restaurant clone.
Ingredients
- 8 oz rice noodles — medium width works well
- 1 lb shrimp — peeled and deveined
- 2 tbsp neutral oil
- 3 unit garlic cloves — minced
- 2 unit eggs — lightly beaten
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp lime juice — from 1 to 2 limes
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- 0.5 cup water — plus more if needed
- 1 cup bean sprouts
- 0.25 cup chopped peanuts
- 0.25 cup scallions — sliced
- 1 unit lime — cut into wedges, for serving
Method
- 1 Soak or cook the rice noodles according to the package directions until just tender, then drain. Stir together the soy sauce, brown sugar, lime juice, rice vinegar, fish sauce, and water in a small bowl.
- 2 Heat the oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink. Transfer to a plate.
- 3 Add the garlic to the skillet and cook for 15 seconds. Pour in the eggs and scramble quickly. Add the noodles and sauce, then toss until the noodles are coated and warmed through.
- 4 Return the shrimp to the pan, add the bean sprouts, and toss for 30 seconds. Top with peanuts and scallions, then serve with lime wedges.
Variations
- Vegetarian swap — Replace the shrimp with extra-firm tofu cubes and use vegetarian stir-fry sauce in place of fish sauce.
- Faster swap — Use pre-cooked shrimp and pre-soaked noodles to cut the active time to about 15 minutes.
- Substitutions — No bean sprouts? Use shredded cabbage or snap peas. No peanuts? Try cashews or skip them entirely.
Notes
If the noodles look dry, splash in 1 to 2 tbsp water and toss again. For the best texture, stop cooking as soon as the shrimp turn opaque and the noodles are coated.
Equipment that helps
- Large skillet — It gives the noodles room to toss without breaking apart.
- Medium bowl — Mixing the sauce separately helps it coat the noodles evenly once everything hits the pan.
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