Skip the takeout and make this easy Shrimp Pad Thai at home. Ready in under 30 minutes, it combines sweet, salty and spicy flavors with tender rice noodles and fresh toppings for a quick, satisfying meal.
We don’t eat out much because my daughter has severe peanut, soy and egg allergies (and until recently, dairy as well). That means dining out requires extra caution, but it doesn’t stop us from enjoying flavorful meals at home. With a few ingredient swaps and careful preparation, you can enjoy dishes like this Shrimp Pad Thai and other family favorites safely.
Ingredients
Here’s a breakdown of the ingredients with substitution ideas to adapt the recipe for different dietary needs.
The Sauce
- Soy sauce — use low-sodium soy sauce, or substitute coconut aminos for a soy-free option.
- Fish sauce — adds depth and umami. If you need a substitute, a Worcestershire sauce without anchovies (or use less soy sauce if choosing this route) can work in a pinch.
- Lime juice — brightens the sauce.
- Brown sugar — balances the acidity and salt.
- Red pepper flakes — adjust to taste for heat.
The Protein
- Shrimp — peeled and deveined; tails removed before cooking for easier eating.
Everything Else
These ingredients add texture, freshness and traditional Pad Thai character:
- Rice noodles — authentic to Pad Thai; brown rice noodles are a nutritious alternative when available.
- Bean sprouts — for crunch and freshness.
- Carrots — cut into matchsticks or sliced thin.
- Green onions — thinly sliced.
- Cilantro — chopped, for a bright finish.
- Chopped nuts — peanuts or cashews are traditional. For a nut-free option, use roasted chickpeas roughly chopped for a crunchy topping.
Method
Combine the sauce ingredients in a small bowl. Optionally marinate the shrimp for 15 minutes, but it’s not required—the bold sauce clings well to shrimp and noodles even without a long soak.
Place the shrimp in a single layer in a glass baking dish, pour the sauce over, and bake at 375°F for about 10 minutes or until the shrimp are just cooked through. While the shrimp bakes, cook the rice noodles following package directions.
When the shrimp are done, add the cooked noodles to the baking dish so they soak up any extra sauce. Toss gently to combine and top with bean sprouts, carrots, green onions, cilantro and chopped nuts (or roasted chickpeas for a nut-free choice).
Alternative method: Sear the shrimp in a hot skillet (see skillet shrimp technique) for about 10 minutes, add the cooked rice noodles to the pan and toss everything together in the sauce before adding toppings.
This version of Easy Shrimp Pad Thai can be made free of peanuts, tree nuts and dairy, and is naturally gluten-free when using gluten-free soy sauce or coconut aminos. It’s quick, healthy and full of bright, balanced flavor.
Enjoy dinner at home tonight — it’s easier than you think!
📋 Recipe
Easy Shrimp Pad Thai Recipe
Ingredients
- 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, peanuts, or roasted chickpeas
Instructions
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Preheat oven to 375°F (190°C).
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Place shrimp in a large glass baking dish in a single layer.
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Combine soy sauce (or coconut aminos), lime juice, brown sugar, fish sauce and red pepper flakes in a small bowl.
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Pour the sauce over the shrimp, toss to coat and arrange shrimp in a single layer.
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Bake shrimp for about 10 minutes, or until cooked through.
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While the shrimp bakes, cook rice noodles according to package instructions.
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When the shrimp is done, add the cooked rice noodles to the baking dish.
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Toss noodles gently to coat with the remaining sauce.
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Top with bean sprouts, carrots, green onion, cilantro and chopped nuts or roasted chickpeas.