This incredible single serving Pad Thai 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 simple, easy Pad Thai recipe is made with easy-to-find ingredients and only takes about 20 minutes to make. This Thai noodle dish can be made with shrimp, chicken, or tofu.
Looking for more single-serving 20-minute meals? Try my Creamy Mustard Chicken, Cashew Chicken, Mushroom Pasta, or Chickpea Curry.
Jump to:
What Is Pad Thai?
Pad Thai is a popular street food dish in Thailand. This stir-fried noodle dish is made with a pad Thai sauce tossed with a protein like shrimp, chicken, or tofu. The name pad Thai means "Thai stir-fry".
You can find Pad Thai on the menu of nearly every Thai restaurant and is often served with chopped peanuts, bean sprouts, cilantro and/or a wedge of lime
Why This Recipe Works
- An Everyday Pad Thai Recipe: Pad Thai is very easy to make. When creating this single serving Pad Thai recipe, I wanted to make it with ingredients that are easily accessible and with ingredients that may already be in your pantry.
- Flavorful Pad Thai Sauce: The sweet, salty, slightly spicy sauce is made without tamarind, which is normally found in Pad Thai sauce but can be hard to find in some grocery stores. Instead, we use a delicious combination of fish sauce, soy sauce, brown sugar, lime juice, and hot sauce. If you do want to make Pad Thai Sauce with tamarind, we provide the amount we recommend using below.
- Recipe Doubles Well: If you want to make Pad Thai for two or simply have another bowl to enjoy later, just double the ingredient amounts.
- Ready In Minutes: Pad Thai is truly fast food! The actual dish takes roughly 10 minutes to get on your table. The key is to have all of your ingredients prepped and ready.
Ingredients In Pad Thai
Ingredient Notes
See below for ways to use leftover ingredients.
- 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.
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 ½ 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 easy Pad Thai recipe and in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil, but you may use light olive oil instead.
- Garlic: Use 1 clove of garlic in this recipe.
- Red bell pepper: Use ½ of a small red bell pepper, thinly sliced.
- Shrimp: Use about 6 to 8 medium-sized or large shrimp which is roughly 2 ounces.
- Egg: One egg adds protein and substance to this dish.
- Bean sprouts: Fresh bean sprouts are crunchy and cook extremely fast when stir-fried with noodles. They can be found in the produce section of most grocery stores. Store bean sprouts in the refrigerator. To clean bean sprouts, rinse them thoroughly under cold running water, drain them, and place them into a resealable plastic bag lined with a paper towel until you are ready to use them. They keep well for just a few days. If you have any bean sprouts leftover from this recipe, add them to other stir fry dishes like Cashew Chicken or Fried Rice or add them to the top of a salad.
- Peanuts: Just a small amount of peanuts are stirred in with the other Pad Thai ingredients and I also like to add chopped peanuts to the top of the finished dish.
- Garnishes: Chopped green onions, cilantro, and extra chopped peanuts
See below for ways to use leftover ingredients.
How To Make Pad Thai For One
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.
- 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.
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.
- 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:
Frequently Asked Questions
Shrimp is the most traditional protein to use in Pad Thai, but chicken, beef, and tofu are popular options as well. If making Tofu Pad Thai, I suggest using between ¼ cup and ½ cup of briefly pressed cubed firm or extra firm tofu. If making Beef Pad Thai, thinly slice 4 ounces of lean steak against the grain, then cut into bite-sized pieces. To make Chicken Pad Thai, use about 4 ounces of chicken that is very thinly sliced. Cook the chicken for 2 to 3 minutes per side, flipping only once.
A truly wonderful Pad Thai must have perfectly cooked noodles, they cannot be soft, and the noodles should have a little bite to them. The Pad Thai sauce should be a perfect balance of sweet, savory, and slightly spicy. Follow our easy steps and you're sure to enjoy the best Pad Thai!
You may see a reddish hue in some versions of Pad Thai. The color comes from chili pepper paste or ketchup in some American kitchens. Others add paprika to make it red. None of these ingredients are commonly found in Thai kitchens.
Peanuts are not essential to making a great Pad Thai. Leave the peanuts out altogether or consider using cashews instead.
Recipe Variations
- Tamarind paste: Use ½ 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.
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.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this Shrimp Pad Thai recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Soy sauce: Carne Asada, Cashew Chicken, Pork Stir Fry, Slow Cooker Orange Chicken, Chicken and Golden Rice
- Brown sugar: Ham Steak, Fried Apples, Bananas Foster, Chocolate Chip Cookies, Butter Pecan Granola
- Lime juice: Guacamole, Cowboy Caviar, Key Lime Pie, Tequila Sunrise, Pickled Onions
- Hot sauce: Baked Buffalo Chicken, Reuben Sandwich, Bloody Mary, Shrimp Creole, Crawfish Beignets
- Garlic: Pizza Bowl, Pizza Sauce, Split Pea Soup, Coq au Vin, Chicken Tortellini Soup,
- Eggs: Breakfast Sandwich, Eggs Benedict, Pasta Carbonara, French Toast, Breakfast Casserole
- Shrimp: Shrimp Tacos, Shrimp Fettuccine, Shrimp Scampi, Cioppino, Jambalaya, Baked Shrimp
- Red bell peppers: Baked Penne with Roasted Vegetables, Italian Pasta Salad, Salmon Rice Bowl, Vegetarian Chili, Ratatouille
- Peanuts: Chocolate Candy Clusters, Rum Balls, Chicken Salad, Brownies
- Cilantro: Mexican Corn Dip, Chicken Tagine, Slow Cooker White Chicken Chili, Steak Fajitas, Pico de Gallo
- Green onions: Corn Casserole, Goat Cheese and Prosciutto Crustless Quiche, Crawfish Etouffee, Cauliflower Casserole, Gumbo
- Fish Sauce: Store fish sauce in the pantry and it will stay good for up to 2 years, opened or unopened.
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!
Recipe
Pad Thai For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
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:
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.
Dina Larsen says
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!
Nonna says
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!
Rebecca J Duckworth says
I am allergic to peanuts;is there a different nut I can use?
Joanie Zisk says
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.
ninth1 says
what kind of hot sauce would you recommend? Never made this before and don't want to mess it up.
Joanie Zisk says
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.
J. Hegyi says
Good recipe.