Shrimp Pad Thai ranks in the top 10 of my all time favorite dishes.

If you ever go to a Thai restaurant and you’re not sure what to order, go with the Pad Thai. It almost never disappoints.

If you’re in the need of a quick and tasty dinner recipe at home, then you should also go with Pad Thai.

This dish has a nutty sauce that is bold and flavorful, with just a kick of spice. You can completely customize the veg in it too, from snow peas to broccoli, and even some red bell peppers it all works. Sprinkle with crushed peanuts, and squeeze on a little lime, for a dinner that begs to be made over and over again.

If you’re not a fan of shrimp, switch it out for chicken. Either way it’s a fantastic meal that comes together in less than 30 minutes!

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Easy Shrimp Pad Thai

This dish has a nutty sauce that is bold and flavorful, with just a kick of spice. You can completely customize the veg in it too, from snow peas to broccoli, and even some red bell peppers it all works.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 657 kcal
Author: Shawn


  • 8 oz linguine pasta
  • 2 cups broccoli
  • 1 cup peas
  • 1 tbsp sesame oil
  • 1 pound raw shrimp, peeled and deveined
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1/2 cup peanut butter
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1 tsp sriracha hot sauce, or more to kick up the heat
  • 1 green onion
  • 1/4 cup cilantro
  • 1/4 cup peanuts
  • 4 lime wedges


  • Bring a large pot of water to a boil and cook linguine noodles. Place the broccoli and peas in a large bowl and set aside.
  • Prepare the sauce by adding peanut butter, soy sauce, hot water, and sriracha hot sauce in a bowl and whisk till smooth. Set aside for later.
  • Place a colander over the bowl of broccoli and peas, then drain your pasta noodles into the colander, allowing the hot water to quickly cook the vegetables. Let sit in hot water until you're ready to add to the wok.
  • In a large wok (or large skillet) heat up sesame oil on medium high heat. Add the garlic and ginger and cook for 30 seconds, then add the shrimp and cook for 2-3 minutes per side or until they turn pink and curl in. Add the sauce to the wok and stir quickly. Toss in the noodles then vegetables, making sure to coat everything with the peanut sauce.
  • Serve warm and topped with fresh chopped cilantro, green onions, chopped peanuts, and a lime wedge.
  • Enjoy!


Calories: 657kcal | Carbohydrates: 62g | Protein: 46g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 286mg | Sodium: 1839mg | Potassium: 774mg | Fiber: 8g | Sugar: 8g | Vitamin A: 658IU | Vitamin C: 67mg | Calcium: 239mg | Iron: 5mg
Keywords: broccoli, pad thai, peanuts, Peas, shrimp
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About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
12 Responses
  1. Kristen

    This was dinner tonight. Flavor was okay. I felt there was too much P.B. It was super gloopy and sticky and all you could taste was P.B. I would try again with less P.B. and more liquid,

  2. Ivette Torres

    This recipe was horrible, the “sauce” was more like paste and everything tasted like peanut butter instead of pad thai, never again, ruined the all the ingredients and the night!

      1. Shawn

        Oh bummer Tiziana, I’ve made this several times and I don’t get that. Next time maybe try less peanut butter to suit your taste?

  3. Hayley @ The Domestic Rebel

    Mmkay, I totally need to make this next week. I LOVE making Asian food at home and I LOVE pad thai. And um, anything with carby noodles smothered in sauce and shrimp and green onions. This is perfection, Shawn!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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