Plump shrimp, rice noodles, a hearty sauce, and all the trimmings make this Sheet Pan Shrimp Pad Thai a flavorful, fantastically easy, one-pan meal.
life changer
I can’t promise this Sheet Pan Shrimp Pad Thai will change your life, but don’t be surprised if it does! You’ll love this flavorful one-pot meal with fresh shrimp, rice noodles, and all the sauces and sides. It’s a delicious weeknight dinner made so easy.
Tell the wok to go on a hike
This Pad Thai recipe is all the size of my favorite Thai dish without being over a hot wok. It’s amazing how well it works! The shrimp come out moist and plump. The vegetables are tenderly crisp and the sauce is rich and flavorful.
Thai style home cooking
It may surprise you that traditional Pad Thai is one of my favorite foods. There’s something about the spicy Thai noodles, dry-roasted peanuts, and spritz of tangy lime that hits the spot for me. So I’m head over heels for this easy tin dinner that brings together all my favorite flavors.
More of my favorite Asian-inspired recipes
- Column Bean Hummus: It only takes 5 minutes to mix up this creamy edamame hummus dip. It’s a deliciously easy and nutritious snack that the whole family will love!
- Light and Crispy Baked Wonton Chips: These chips bake up deliciously fluffy, golden brown and perfectly seasoned. They make the perfect appetizer or snack just ready for dipping in your favorite sauce!
- Fresh summer rolls: Crisp veggies, sweet mango, creamy avocado, and an irresistible peanut dipping sauce make these fresh summer rolls your new favorite hot-weather appetizer.
- Sake Sangria: These sake sangria recipes will take your sushi to-go night to the next level! Cucumber Ginger Sake Sangria and Red Sake Sangria are a delicious addition to your sushi night. Bell jar!
- Crispy Asian Brussels Sprouts: Sweet, spicy, savory and oh so addicting! These restaurant quality sprouts are just amazing.
- Sweet and Spicy Stir-Fry Dishes: A quick and nutritious stir-fry that’s filling and full of flavor.
What do I need to make Sheet Pan Pad Thai?
- sesame oil (or peanut oil, if needed)
- flat rice noodles
- Medium sized shrimp, uncooked
- Red peppers, thinly sliced
- Shredded carrots
- bean sprouts
- chicken soup
- I am willow
- Light Brown Sugar
- Sweet Red Chili Sauce
- garlic, chopped
- Big Eggs
- Fresh Lime Juice
- Chopped Salted Roasted Peanuts
- Green Onions
- Fresh coriander
- lime wedges
- sheet pan
- aluminum foil
- Silicone pastry brush
Tip: Substitute for soy sauce
One of the nice things about homemade pad thai is that you can make it gluten-free. While Pad Thai noodles are made from rice and can be purchased certified gluten-free. However, soy sauce contains gluten. So if you’re cooking for a gluten-free family or guests, consider substituting tamari for soy sauce.
How to make Shrimp Pan Pad Thai
- Heat oven to 350°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons sesame oil.
- Arrange the noodles in an even layer over the pan.
- Scatter the shrimp evenly over the noodles along with the sliced bell pepper, chopped carrots, and bean sprouts.
- In a large bowl, whisk together the chicken broth, soy sauce, brown sugar, sweet red chili sauce, and minced garlic.
- Pour the broth mixture evenly over everything in the pan.
- Cover the pan tightly with foil. Place carefully in the oven and bake for 30 minutes.
- Remove and stir, then spread into an even layer. The noodles should be boiled and the broth evaporated. Pour the mixture evenly back into the pan.
- Pour the beaten eggs and lime juice over the Pad Thai, then replace the foil and bake for another 10 minutes.
- Remove and toss again to mix the boiled eggs into the pasta mixture.
- Garnish with chopped peanuts, spring onions and coriander just before serving. Serve with lime wedges.
How to Store and Reheat Pad Thai
Save leftover pad thai in an airtight container in the refrigerator for up to three days.
To warm up Pad Thai, it’s best to avoid the microwave or you’ll end up with gummy noodles and even more gummy shrimp. The best way to reheat pad thai is in a wok or nonstick skillet.
- Heat some sesame oil in a pan over medium heat.
- Add the Pad Thai and brush with 2-3 tablespoons of water.
- Stir until the water has evaporated and the noodles are warmed through.
If you make this Sheet Pan Shrimp Pad Thai and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!
xoxo,
Press
Description
Plump shrimp, rice noodles, a hearty sauce, and all the trimmings make this Sheet Pan Shrimp Pad Thai a flavorful, fantastically easy, one-pan meal.
- 2 tablespoons sesame oil
- 1 (8 ounce) package rice noodles
- 1 Pounds peeled and deveined medium shrimp, uncooked
- 1 red peppers, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 and 1/2 cup chicken broth
- 1/3 cup I am willow
- 1/4 cup light brown sugar
- 1 tablespoon sweet red chili sauce
- 2 Garlic cloves, chopped
- 2 large eggs, lightly beaten
- 2 tablespoons fresh lime juice
- 1/2 cup chopped salted roasted peanuts
- 3/4 cup chopped green onions
- 1/2 cup chopped fresh coriander leaves
- Lime wedges for serving
- Heat oven to 350°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons sesame oil.
- Arrange the noodles in an even layer over the pan.
- Scatter the shrimp evenly over the noodles along with the sliced bell pepper, chopped carrots, and bean sprouts.
- In a large bowl, whisk together the chicken broth, soy sauce, brown sugar, sweet red chili sauce, and minced garlic.
- Pour the broth mixture evenly over everything in the pan.
- Cover the pan tightly with foil. Place carefully in the oven and bake for 30 minutes.
- Remove and stir, then spread into an even layer. The noodles should be boiled and the broth evaporated. Pour the mixture evenly back into the pan.
- Pour the beaten eggs and lime juice over the Pad Thai, then replace the foil and bake for another 10 minutes.
- Remove and toss again to mix the boiled eggs into the pasta mixture.
- Garnish with chopped peanuts, spring onions and coriander just before serving. Serve with lime wedges.