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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.
This easy Pad Thai recipe uses simple, easy-to-find ingredients and takes only about 20 minutes to make. You can make it with shrimp, chicken, or tofu. If you enjoy this dish, check out our Small Batch Thai Shrimp Soup, Kung Pao Chicken For One and Shrimp Fried Rice For One.
Looking for more single serving 20-minute meals? Try my Creamy Mustard Chicken, Cashew Chicken, Mushroom Pasta, or Chickpea Curry.
Why You’ll Love This Recipe
- Super Easy to Make: I use simple, easy-to-find ingredients, many of which you probably already have in your pantry.
- Delicious Sauce: The sweet, salty, and slightly spicy sauce is made without tamarind, which can be tricky to find. Instead, I use a tasty mix of fish sauce, soy sauce, brown sugar, lime juice, and hot sauce. If you prefer tamarind, I’ve got you covered with the recommended amount.
- Perfectly Portionable: Want to make Pad Thai for two or save some for later? Just double the ingredients—it’s that easy!
- Quick and Easy: This Pad Thai takes about 10 minutes to cook. Just have all your ingredients prepped and ready to go, and you’ll have a delicious meal in no time.
What Is Pad Thai?
Pad Thai is a popular street food dish in Thailand. It’s a stir-fried noodle dish with a flavorful pad Thai sauce, and you can add shrimp, chicken, or tofu. The name “pad Thai” means “Thai stir-fry.”
You’ll find Pad Thai on the menu at almost every Thai restaurant. It’s often served with chopped peanuts, bean sprouts, cilantro, and a wedge of lime.
Ingredients
If you have any ingredients leftover from this single serving Pad Thai recipe, check out our Leftover Ingredients Recipe Finder.
- Rice noodles: The best rice noodles for Pad Thai are long, wide ones that look a little like fettuccine. These dried noodles can be found in the international aisle of most grocery stores. I like using Thai Kitchen brands of rice noodles and I especially love using their brown rice noodles for this dish. I love that this brand of noodles comes in four 2-ounce packets already portioned so there’s no measuring needed when making a single serving of Pad Thai. The noodles require just 5 minutes of soaking in hot water before use. Consider using any extra rice noodles in Green Curry.
For the Pad Thai Sauce:
Note: Typical Pad Thai Sauce is made with fish sauce, vinegar, sugar, and tamarind paste. Authentic Pad Thai is made with Tamarind pulp which comes in a block, similar to a bar of soap. The pulp must be soaked in hot water, then pressed through a mesh sieve to make tamarind puree. The paste or puree can also be purchased in jars but is not easily found in most grocery stores. For convenience and because this is a single-serving Pad Thai recipe, I chose to use lime juice instead of tamarind paste. If you would like to use tamarind paste, substitute about 1/2 tablespoon in place of the lime juice in this recipe.
- Fish sauce: Fish sauce is a staple condiment in Thailand. You can buy fish sauce in a bottle in the condiment aisle or in the international food aisle in most grocery stores. For the best selection of fish sauce, visit an Asian grocery store. Store fish sauce in the pantry and it will stay good for up to 2 years, opened or unopened.
- Soy sauce: I like using low-sodium soy sauce so I can control the sodium better in this dish.
- Brown sugar: Palm sugar is a traditional Pad Thai ingredient but brown sugar is a great substitute. Feel free to add more brown sugar than called for in the recipe as Pad Thai sauce served in many US restaurants are generally much sweeter. If you don’t have brown sugar, you can make a small batch using our brown sugar recipe.
- Lime juice: Use freshly squeezed or bottled lime juice.
- Hot sauce: A small amount of hot sauce adds just the right amount of heat to your Pad Thai sauce. I love using Crystal brand or Sririacha hot sauce. Add more, use less, or leave it out altogether if preferred.
Pro Tip: I recommend tasting the Pad Thai Sauce and adjusting the ingredient amounts to suit your tastes.
Other Pad Thai Ingredients:
- Olive oil: I use extra virgin olive oil in this Pad Thai recipe and all my recipes that call for olive oil. It’s the least processed form of olive oil, retaining a true olive taste and more vitamins and minerals. While it’s my favorite, you can use light olive oil instead.
- Garlic: Use 1 clove of garlic for this recipe.
- Red bell pepper: Use 1/2 of a small red bell pepper, thinly sliced. Use any extra red bell pepper in Shrimp Étouffée, a Salmon Rice Bowl, or Ratatouille.
- Shrimp: You’ll need about 6 to 8 medium or large shrimp, which is roughly 2 ounces. Got extra shrimp? Use some in Shrimp Fettuccine, Seafood Gumbo, or Baked Shrimp.
- Egg: One egg adds protein and substance to this dish.
- Bean sprouts: Fresh bean sprouts add a crunchy texture and cook quickly when stir-fried with noodles. Find them in the produce section of most grocery stores. Store them in the fridge, rinsing thoroughly and storing in a resealable plastic bag with a paper towel. They last just a few days. Use any leftovers in stir-fry dishes like Cashew Chicken or Fried Rice or add them to the top of a salad.
- Peanuts: Stir a small amount of peanuts in with the other Pad Thai ingredients, and sprinkle extra chopped peanuts on top of the finished dish.
- Garnishes: Chopped green onions, cilantro, and extra chopped peanuts
Recipe Variations
- Tamarind paste: Use 1/2 tablespoon of tamarind paste instead of lime juice for a more authentic sauce.
- Vegetarian or Vegan Pad Thai: Leave out the egg and use tofu and/or other vegetables. Substitute the fish sauce for extra soy sauce or Worcestershire sauce.
- Choose your favorite protein: This recipe was written with shrimp but you can make this recipe with chicken, beef, pork, or tofu in place of or mixed with the shrimp. See the FAQs above for additional notes on using a different protein.
How To Peel And Devein Shrimp
- Pull off the legs.
- Using your fingers, crack open the underside of the shell and peel it off.
- Pinch the tail where it meets the body of the shrimp and pull it off.
- Gently run a paring knife along the back of the shrimp.
- Look for the vein, which looks like a long, dark, gritty string. Using the tip of your knife, pull it out.
How To Make Pad Thai For One
These step-by-step 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 according to the package instructions. Rinse under cold water and set aside.
Pro Tip: After cooking the noodles, rinse them with cold water and toss them with a little oil to prevent sticking.
- Make the sauce by combining fish sauce, soy sauce, brown sugar, lime juice, and hot sauce in a small bowl. Taste and adjust the sauce as needed. Set the bowl aside.
- Stir fry: Heat oil in a 10-inch skillet or wok over medium heat. Add the thinly sliced bell peppers and the minced garlic to the pan and cook, stirring frequently for 2 minutes.
- Add the shrimp to the pan and cook on one side for 1 to 2 minutes, then flip the shrimp over and cook the other side for an additional 1 to 2 minutes.
- Push all of the ingredients to the sides of the pan. Add a little more oil and the beaten egg. Cook the egg, stirring as it cooks.
- Add the noodles, sauce, bean sprouts, and peanuts to the pan. Toss all of the ingredients together to combine.
- Transfer to a plate and garnish the top with chopped green onions, cilantro, and chopped peanuts.
Note: Peanuts are not essential for great Pad Thai. You can leave them out or use cashews instead.
Expert Tips
- Read through the entire recipe before beginning. This easy Pad Thai comes together quickly. Be sure to read through the recipe, review the ingredient notes, and gather and prep your ingredients before starting.
- Cut the bell pepper very thinly to cut down on cooking time.
Make Ahead And Storage Instructions
- To Make Ahead: If you’re meal planning, you can make Pad Thai ahead by cutting the vegetables and peeling and deveining the shrimp. Stir together the sauce ingredients and keep in airtight containers in the refrigerator.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Shrimp is the traditional choice, but chicken, beef, and tofu are also popular. For Tofu Pad Thai, use 1/4 to 1/2 cup of briefly pressed cubed firm or extra firm tofu. For Beef Pad Thai, thinly slice 4 ounces of lean steak against the grain and cut into bite-sized pieces. For Chicken Pad Thai, use about 4 ounces of very thinly sliced chicken. Cook the chicken for 2 to 3 minutes per side, flipping only once.
Absolutely! Feel free to add vegetables like carrots, snap peas, or broccoli. Just be sure to slice them thinly so they cook quickly and evenly.
The secret is perfectly cooked noodles that are not too soft and have a slight bite. The sauce should balance sweet, savory, and slightly spicy flavors. Follow our easy steps to enjoy the best Pad Thai!
Some versions of Pad Thai have a reddish hue from chili pepper paste, ketchup, or paprika used in American kitchens. These ingredients are not typically found in Thai kitchens.
Pad Thai is best enjoyed fresh, but you can prepare the sauce and chop the ingredients ahead of time. Cook the noodles and stir-fry everything just before serving.
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:
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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 instructions. Every package is different. Rinse under cold water and set aside.
Make the pad thai sauce
- Combine fish sauce, soy sauce, brown sugar, lime juice, and hot sauce in a small bowl. Taste and adjust the sauce as needed. Set the bowl aside
Make the stir fry
- Heat oil in a 10-inch skillet or wok over medium heat. Add the thinly sliced bell peppers and the minced garlic to the pan and cook, stirring frequently for 2 minutes.
- Add the shrimp to the pan and cook on one side for 1 to 2 minutes, then flip the shrimp over and cook the other side for an additional 1 to 2 minutes.
- Push all of the ingredients to the sides of the pan. Add a little more oil and the beaten egg. Cook the egg, stirring as it cooks.
- Add the cooked and drained noodles, the sauce, bean sprouts, and peanuts to the pan. Toss all of the ingredients together to combine.
- Transfer to a plate and garnish the top with chopped green onions, cilantro, and chopped peanuts. Enjoy immediately.
Notes
- Read through the entire recipe before beginning. This easy Pad Thai comes together quickly. Be sure to read through the recipe, review the ingredient notes, and gather and prep your ingredients before starting.
- Cut the bell pepper very thinly to cut down on cooking time.
- Peel and devein the shrimp or use frozen and thawed peeled and deveined shrimp. Keeping a bag of frozen shrimp in your freezer is excellent for meal planning.
- To peel and devein shrimp:
- Pull off the legs.
- Using your fingers, crack open the underside of the shell and peel it off.
- Pinch the tail where it meets the body of the shrimp and pull off.
- Gently run a paring knife along the back of the shrimp.
- Look for the vein. It will look like a long, dark, gritty string. Using the tip of your knife, pull it out.
- To peel and devein shrimp:
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.