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This incredible single serving Pad Thai For One recipe is easy and comes together in 20 minutes! Made with rice noodles, shrimp, an egg, and fresh vegetables along with a homemade pad Thai sauce.
Why You’ll Love This Recipe
- Simple Ingredients – Uses pantry staples you likely already have.
- Flavorful Sauce – Sweet, salty, and slightly spicy without hard-to-find tamarind (but you can use it if you’d like).
- Easily Doubled – Double the ingredients to make two servings.
- Quick to Make – Cooks in about 10 minutes once prepped.
Pad Thai has always been one of my favorite takeout dishes, and I love that I can now make it at home anytime I want. It’s a stir-fried noodle dish that’s full of flavor—sweet, salty, and just a little spicy.
In Thailand, Pad Thai is a beloved street food, and its name literally means “Thai stir-fry.” You’ll find it on almost every Thai restaurant menu, often topped with chopped peanuts, fresh cilantro, bean sprouts, and a wedge of lime.
I’ve made this version simple and quick, using ingredients you can find in most grocery stores. It’s a meal I turn to when I want something fast, flavorful, and incredibly satisfying.
If you enjoy this dish, try our Thai Shrimp Soup, Kung Pao Chicken and Shrimp Fried Rice.
Looking for more single serving 20-minute meals? Try my Creamy Mustard Chicken, Cashew Chicken, Mushroom Pasta, or Chickpea Curry.
Ingredients
If you have any ingredients leftover from this single serving Pad Thai recipe, check out our Leftover Ingredients Recipe Finder.
- Rice noodles: Use long, wide rice noodles, similar in shape to fettuccine. I like Thai Kitchen’s rice noodles, especially their brown rice version. They come in four 2-ounce packets, which are already portioned for a single serving. Soak the noodles in hot water for 5 minutes before using. Use any extras in Green Curry.
For the Pad Thai Sauce:
Note: Traditional Pad Thai sauce includes fish sauce, vinegar, sugar, and tamarind. Authentic versions use tamarind pulp, which requires soaking and straining. Since tamarind can be hard to find and this is a single serving recipe, I use lime juice instead. If you prefer tamarind paste, use about 1/2 tablespoon in place of the lime juice.
- Fish sauce: Adds a salty, umami depth. Found in the international aisle or Asian markets. Keeps in the pantry for up to 2 years.
- Soy sauce: I use low-sodium soy sauce to better control the salt level.
- Brown sugar: A good substitute for palm sugar. Use more for a sweeter sauce. Make your own using our brown sugar recipe if needed.
- Lime juice: Fresh or bottled both work.
- Hot sauce: A small amount of hot sauce adds just the right amount of heat to your Pad Thai sauce. Adds a little heat. I like Crystal brand or Sririacha, but use your favorite—or skip it.
Pro Tip: Taste the sauce and adjust the ingredients to your preference.
Other Pad Thai Ingredients:
- Olive oil: I use extra virgin olive oil, but light olive oil works too.
- Garlic: Use 1 clove.
- Red bell pepper: Use 1/2 of a small pepper, thinly sliced. Leftovers? Add to Shrimp Étouffée, a Salmon Rice Bowl, or Ratatouille.
- Shrimp: Use 6 to 8 medium or large shrimp (about 2 ounces). Extra shrimp? Try them in Shrimp Fettuccine, Seafood Gumbo, or Baked Shrimp.
- Egg: One egg adds protein and texture.
- Bean sprouts: Add crunch and cook quickly. Rinse and store in the fridge with a paper towel in a plastic bag. Use leftovers in Cashew Chicken, Fried Rice or on a salad.
- Peanuts: Stir some in with the noodles and sprinkle more on top.
- Garnishes: Top with chopped green onions, cilantro, and extra peanuts.
How To Peel and Devein Shrimp
If you’re using fresh shrimp, follow these steps:
- Pull off the legs.
- Crack open the underside of the shell and peel it off.
- Pinch and remove the tail.
- Run a paring knife along the back of the shrimp.
- Look for the dark vein and lift it out with the knife tip.
If you’re using pre-peeled or frozen shrimp, you can skip this step.
Recipe Variations
Here are a few easy ways to change up your Pad Thai based on what you have or prefer:
- Tamarind Paste: For a more traditional flavor, use 1/2 tablespoon of tamarind paste instead of lime juice.
- Vegetarian or Vegan: Omit the egg and use tofu or your favorite vegetables. Replace fish sauce with soy sauce or vegan Worcestershire sauce.
- Use a Different Protein: Instead of shrimp, try chicken, beef, pork, or tofu. You can also mix and match.
How To Make Pad Thai
These photos and instructions help you visualize how to make Pad Thai. See the recipe box below for ingredient amounts and full recipe instructions.
- Cook the Noodles: Cook the noodles according to the package directions. Rinse under cold water and set aside.
Pro Tip: After rinsing, toss the noodles with a little oil to keep them from sticking.
- Make the Sauce: In a small bowl, mix together the fish sauce, soy sauce, brown sugar, lime juice, and hot sauce. Taste and adjust as needed. Set aside.
- Stir Fry the Vegetables: Heat oil in a 10-inch skillet or wok over medium heat. Add sliced bell peppers and garlic. Cook, stirring frequently, for 2 minutes.
- Cook the Shrimp: Add the shrimp and cook for 1 to 2 minutes per side, until fully cooked.
- Scramble the Egg: Push everything to the sides of the pan. Add a little more oil to the center and pour in the beaten egg. Stir until the egg is fully cooked.
- Combine Everything: Add the noodles, sauce, bean sprouts, and peanuts to the pan. Toss to combine.
- Serve: Transfer to a plate and top with chopped green onions, cilantro, and extra peanuts if desired.
Note: Peanuts are optional. Feel free to leave them out or use cashews instead.
Expert Tips
- Prep First: This recipe comes together fast. Read through the instructions, review the ingredient notes, and have everything prepped before you start cooking.
- Slice Thin: Cut the bell pepper into very thin strips so it cooks quickly and evenly.
Frequently Asked Questions
Yes, the sauce can be made a day in advance and stored in the refrigerator.
This recipe is designed for one serving, so leftovers are unlikely. If you have any, store in an airtight container in the fridge for up to 3 days and reheat in a skillet.
Yes, you can double the ingredients to make two servings. Use a larger skillet or wok to ensure everything cooks evenly, and adjust the cooking time slightly if needed.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Pad Thai recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pad Thai For One
Equipment
Ingredients
- 2 ounces flat rice noodles
For the Pad Thai Sauce
- 1 tablespoon fish sauce
- 1 teaspoon low sodium soy sauce
- 1½ tablespoons brown sugar
- ½ tablespoon lime juice
- ½ teaspoon hot sauce
For the Stir Fry
- 1 tablespoon olive oil
- ½ small red bell pepper -thinly sliced
- 1 clove garlic -minced
- 6 to 8 medium shrimp (2 ounces), peeled and deveined
- 1 large egg -lightly beaten
- ¼ cup fresh bean sprouts
- 2 tablespoons peanuts ,plus 1 to 2 tablespoons more, chopped for topping (optional)
- 1 green onion -for topping
- 2 tablespoons chopped cilantro -for topping
Instructions
Cook the Noodles
- Cook the noodles according to the package directions. Rinse under cold water and set aside.Pro Tip: After rinsing, toss the noodles with a little oil to keep them from sticking.
Make the Pad Thai Sauce
- In a small bowl, mix together the fish sauce, soy sauce, brown sugar, lime juice, and hot sauce. Taste and adjust as needed. Set aside.
Make the Stir Fry
- Heat oil in a 10-inch skillet or wok over medium heat. Add sliced bell peppers and garlic. Cook, stirring frequently, for 2 minutes.
- Add the shrimp and cook for 1 to 2 minutes per side, until fully cooked.
- Push everything to the sides of the pan. Add a little more oil to the center and pour in the beaten egg. Stir until the egg is fully cooked.
- Add the noodles, sauce, bean sprouts, and peanuts to the pan. Toss to combine.
- Transfer to a plate and top with chopped green onions, cilantro, and extra peanuts if desired.
Notes
- Prep First: This recipe comes together fast. Read through the instructions, review the ingredient notes, and have everything prepped before you start cooking.
- Slice Thin: Cut the bell pepper into very thin strips so it cooks quickly and evenly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wow, the sauce is wonderful! I made this dish for lunch, substituting shredded cabbage for the bean sprouts that weren’t on hand. Tabasco is a perfectly good hot sauce. This is yet another repeater that I’d happily serve to friends. ODK rocks!
Thank you! I’m so happy you enjoyed it.
I was so excited to see a Pad Thai recipe here! I’m a big fan, but I’m a spice weenie so being able to leave that out was a big plus. This is a definite keeper recipe. I’ve never used the rice noodles before so that part is still a work in progress, but I’m definitely making this again with experiments with different proteins. Another winner Joanie!
I am looking so forward to making this. As a lover of Asian dishes, this one ranks as one of my favs and being able to have it often (seeing as how a single serving is great when you’re home alone) really makes it a real treat for me. Thank you so much!
I am allergic to peanuts;is there a different nut I can use?
Hi Rebecca, peanuts aren’t really essential to a good pad thai. You can leave the nuts out altogether or you might like to use cashews instead.
what kind of hot sauce would you recommend? Never made this before and don’t want to mess it up.
I love using Crystal brand or Sriracha hot sauce but if you have a favorite brand, use it instead. In the Ingredient Notes section, I list other ingredient substitutions that you might find helpful.
Good recipe.