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Shrimp Pad Thai

    A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.

    Shrimp Pad Thai - a fast Asian stir fry recipe

    Confession: I don’t think we’ve ever dined in or ordered takeout from a Thai restaurant without at least one person getting Shrimp Pad Thai. And who can blame them?

    Shrimp Pad Thai - a fast and easy weeknight dinner recipe

    The perfect balance of sweet and tangy, each bite of this comfort dish is loaded in flavor. Unfortunately, most restaurant versions are also loaded in excess sugar, fat and calories. 

    Shrimp Pad Thai - a healthy Asian stir fry recipe

    My fast and easy weeknight Shrimp Pad Thai version is not only easier on the waistline but it comes together faster than you can order takeout! Made with juicy, plump shrimp and a fragrant sweet ginger lime sauce, you won’t be missing anything but the added ingredients you left out.

    Shrimp Pad Thai - a quick healthy dinner recipe

    Feel free to dial the spice level up or down but don’t forget the toppings! We love garnishing with chopped roasted peanuts, crunchy bean sprouts and minced scallions.

    Your chopsticks are waiting.

    Shrimp Pad Thai - a fast Asian stir fry recipe

    Shrimp Pad Thai

    4.50 stars average
    A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.
    PREP: 10 mins
    COOK: 15 mins
    TOTAL: 25 mins
    Servings: 4


    • 8 ounces stir-fry rice noodles
    • 12 ounces raw shrimp (peeled and deveined)
    • salt and pepper to taste
    • ½ cup low sodium chicken broth
    • 3 tablespoons lime juice
    • 2 tablespoons soy sauce
    • 1 tablespoon minced ginger
    • 1 tablespoon fish sauce
    • 1 tablespoon brown sugar
    • 1 teaspoon chili paste
    • 2 eggs (whisked)
    • scallions (minced peanuts and bean sprouts – optional garnish)


    • Prepare rice noodles according to package instructions – cooking for 1 minute less than instructed; set aside.
    • Heat a large wok or deep frying pan over high heat and spray with cooking spray. Pat shrimp dry and sprinkle with salt and pepper. Saute in pan until they turn bright pink, about 3 minutes total flipping once. Remove shrimp from pan and set aside.
    • While shrimp are cooking, whisk together chicken broth, lime juice, soy sauce, ginger, fish sauce, brown sugar and chili paste in a small bowl; set aside.
    • Reduce heat of pan to medium and spray with cooking spray. Add the whisked eggs and scramble until cooked, about 90 seconds.
    • To the pan, add the cooked shrimp and the reserved sauce. Heat for 60 seconds or until shrimp are heated through.
    • Add the cooked noodles to the pan and saute until warmed through, about 60 more seconds
    • Garnish with scallions, peanuts and bean sprouts to serve.


    Calories: 352kcalCarbohydrates: 58.4gProtein: 21.1gFat: 2.6gSaturated Fat: 0.5gPolyunsaturated Fat: 2.1gTrans Fat: 0gCholesterol: 176mgSodium: 920mgFiber: 0.1gSugar: 3.7g

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. This sounds very good. The only thing I would regret is using lime juice in place of tamarind. Lime juice is an acceptable substitute, but the dish tastes even better with tamarind, which is how the Thais make it.

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