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pad thai on a white plate next to two lime wedges, a bottle of sriracha, and several green onions
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5 from 3 votes

Pad Thai For One

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: Thai
Diet: Low Lactose
Keyword: pad thai, pad thai sauce, rice noodles, shrimp, shrimp pad thai, Thai
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • 2 ounces flat rice noodles

For the pad thai sauce

  • 1 tablespoon fish sauce
  • 1 teaspoon low sodium soy sauce
  • 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

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 Make Tofu Pad Thai: I suggest using between ¼ cup and ½ cup of briefly pressed cubed firm or extra firm tofu.
Beef Pad Thai, thinly slice 4 ounces of lean steak against the grain, then cut into bite-sized pieces.
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.

Nutrition

Serving: 1serving | Calories: 483kcal | Carbohydrates: 41g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 231mg | Sodium: 1782mg | Potassium: 435mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1440IU | Vitamin C: 54mg | Calcium: 86mg | Iron: 3mg

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