The Best Shrimp Pad Thai

I’ve been making lots of Pad Thai over the last month (ever since my daughter asked for it for her 13th birthday dinner) and, after lots of experimentation, I’m excited to share my favorite way to make it – Shrimp Pad Thai. It may sound like a challenging dish to whip up on a busy night, but I promise, it’s really very simple (more on that below), and I love how the addition of the spinach instead of bean sprouts—which can be hard to find fresh “enough” around here—makes it a one-dish dinner!

The Best Shrimp Pad Thai on 100 Days of Real Food

My husband and I actually took a cooking class in Thailand years ago (pictures below) and quickly learned that many Thai recipes use varying combinations of a few simple, fresh ingredients. I am telling you, fresh is where it’s at! Whether it’s hot peppers, garlic, ginger, fresh herbs, or lime, you’d be hard-pressed not to find at least one of these in a Thai recipe.

The other essential ingredient you simply can’t skip when it’s called for—at least if you want that authentic flavor—is the fish sauce. I understand being leery of a bottle of fishy smelling and tasting “sauce”, but I promise, as long as you don’t overdo it (this Shrimp Pad Thai recipe uses the perfect amount), it will do wonders for giving your Asian cooking that authentic flavor!

Thai Cooking Class on 100 Days of Real Food

The Best Shrimp Pad Thai 2

The Best Shrimp Pad Thai

This Shrimp Pad Thai recipe is a simple one-dish dinner with amazing fresh flavors that include green onion, cilantro, lime juice, and garlic.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Dinner
Cuisine: Thai
Print Recipe
Servings: 4 people


  • 8 ounces brown rice noodles Pad Thai style
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons honey
  • 2 tablespoons water
  • 1 serrano pepper seeded and minced
  • 2 tablespoons coconut oil
  • 1 pound shrimp peeled, deveined, and patted dry (which can take a little time if they were previously frozen)
  • 5 garlic cloves minced
  • 2 eggs beaten
  • salt to taste
  • pepper to taste
  • 3/4 cup roasted peanuts chopped
  • 4 green onions sliced
  • 1 big handful spinach sliced
  • cilantro for garnish


  • Soak the noodles in warm water for 10 minutes until pliable and easy to separate. Drain and set aside. 
  • Mix together the lime, fish sauce, honey, water, and pepper in a small bowl and set aside.
  • Melt the coconut oil in a large skillet or wok over high heat. Add the shrimp and stir-fry until pink all the way through, 4 or 5 minutes. 
  • Add the garlic and cook while stirring for another 30 seconds being careful not to let it burn. 
  • Mix in the eggs and cook until no longer runny, 1 to 2 minutes. Stir in the noodles and sauce until well combined and heated all the way through.
  • Season with salt and pepper then garnish with the peanuts, green onions, spinach, cilantro, and serve. The garnishes go a long way in this dish, so don't be shy!


We recommend organic ingredients when feasible.
*Gluten-free if gluten-free brown rice noodles are used.
Nutrition Facts
Nutrition Facts
The Best Shrimp Pad Thai
Amount Per Serving
Calories 613 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 10g63%
Cholesterol 368mg123%
Sodium 1751mg76%
Potassium 408mg12%
Carbohydrates 61g20%
Fiber 7g29%
Sugar 11g12%
Protein 39g78%
Vitamin A 275IU6%
Vitamin C 11mg13%
Calcium 223mg22%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

The Best Shrimp Pad Thai on 100 Days of Real Food

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16 thoughts on “The Best Shrimp Pad Thai”

  1. This was so good. The smell of the fish sauce during preparation had us seriously skeptical. But, voila! once cooked with the rest of the ingredients – delicious! I used some leftover chicken to make chicken Pad Thai for lunch today.

  2. Looking forward to making this! From your pictures it looks like we went to the exact same cooking class! We’re you in Chiang Mai?! We went back in 2010!!

  3. How spicy is this? My kids love Thai food but hate spice! Im wondering if I should leave the Serrano pepper out or if we’d miss the flavor. Thanks!

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