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Quick and Easy Shrimp Pad Thai | What a Girl Eats
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5 from 4 votes

Easy Shrimp Pad Thai

Servings: 6
Calories: 358kcal
Author: Cynthia


  • 8 ounces rice noodles (wide)
  • 1/4 cup ketchup
  • 1 Tablespoon sugar (or coconut sugar)
  • 3 Tablespoon Thai fish sauce
  • 1/2 tsp. crushed red pepper
  • 2 Tablespoons coconut oil divided
  • 3/4 lb. medium shrimp peeled and deveined
  • 1/2 lb. diced boneless chicken
  • 2 large eggs lightly beaten
  • 1 cup fresh beans sprouts (extra for garnish)
  • 3/4 cup sliced green onions extra for garnish
  • 1 teaspoon minced garlic
  • 2 Tablespoon dry roasted peanuts chopped
  • Chopped cilantro for garnish


  • Place noodles in a large bowl. Add hot water to cover; let stand 15 minutes or until tender. Drain.
  • Combine ketchup, sugar, fish sauce and pepper in a small bowl.
  • Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. Add shrimp, saute 2 minutes or until shrimp are done. Remove shrimp and set aside.
  • Do the same with the chicken pieces until they are done, set aside.
  • Heat 4 teaspoons oil in pan over medium-high heat. Add eggs, cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions and garlic, cook 1 minute. Add noodles and ketchup mixture,chicken and shrimp and cook 3 or 4 minutes or until heated and noodles are tender. Serve with chopped peanuts, chopped cilantro and lime wedges.


Serving: 1g | Calories: 358kcal | Carbohydrates: 41g | Protein: 26g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 222mg | Sodium: 1405mg | Potassium: 397mg | Fiber: 2g | Sugar: 7g | Vitamin A: 388IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 3mg