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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 single serving Pad Thai is made with rice noodles, shrimp, vegetables, and a flavorful homemade sauce. It’s quick to make and perfect for a satisfying, restaurant-style meal at home.
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

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
US - Metric

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.
 
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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