TODAY IS THE DAY. As this post goes to publication, I’m on my way to the other side of the world for the trip of a lifetime: a multiweek journey through Thailand and Vietnam. To celebrate, I’m sharing this easy, light recipe for Healthy Shrimp Pad Thai. It’s simple and filling, you can find all the ingredients you need to make it in a standard grocery store, and if you apply a little hustle, the entire dish can be ready in 15 minutes flat.

Healthy Shrimp Pad Thai. EASY and SO delicious! Ready in 15 minutes. We couldn’t stop eating it! Recipe at | @wellplated {gluten free}

The question I hear most when I tell anyone about our trip is “Why Thailand?” I don’t have a succinct answer.

For as long as I can remember, Thailand has been a country I’ve wanted to visit. It strikes me as a place of gorgeous scenery, open hospitality, and, of course, epic food. When we decided to pool our vacation time and pennies for an extended trip to a TBD location abroad, Thailand emerged at the top of the list. We wanted to try something different, and this trip to southeast Asia will be that and more.

Healthy Shrimp Pad Thai. Easy recipe without special ingredients. Anyone can make this and it’s even better than take out! Recipe at | @wellplated

Ben’s and my typical vacation style involves a beach, margaritas, and a bowl of guacamole. Therefore, when we decided to completely forgo the south of Thailand, famous for its incredible beaches and party scene, to spend a week hiking through the hills of the north, it surprised us both. We’ll be carrying our belongings on our backs and staying in small villages. Guacamole will not be present.

Following the hiking, we’ll be sleeping out on a boat and kayaking through Halong Bay, then floating down a river to see cottage industries that are still in operation in Vietnam.

I packed four dresses, four tops, and two pairs of shoes for this entire trip. To put that in perspective, on our last trip to New York (which lasted as many days as this trip does weeks), I brought five pairs of shoes and seven tops.

My laptop? The most important tool to my work that I never ever leave town without? It’s back at home.


15 Minute Shrimp Pad Thai. Easy, healthy recipe that’s even better than take out! Recipe at | @wellplated

Although Thailand and Vietnam won’t be either Ben’s or my first experience in a “developing” country, this trip is a clear departure from our usual travel style, particularly the hiking portion. I’m nervous and excited. The experiences that have had the most lasting, positive impact on my life are the ones that have pushed me the furthest out of my comfort zone. This trip is no exception.

I have plenty of tasty recipes scheduled for while we are away, so keep looking for me in your inbox, your Bloglovin’ feed, or wherever else you so kindly find out about my latest posts.

For today, I hope you enjoy this Healthy Shrimp Pad Thai recipe. It has saved our dinner on more than one night this week, which has been, for lack of a more accurate description, categorically nuts.

If you start with peeled, deveined shrimp (I use frozen), this Healthy Shrimp Pad Thai recipe can be on your table faster than delivery. It has outstanding flavor and will be much kinder to your body than takeout, and the leftovers reheat beautifully too. (Other frozen shrimp dinner winners: Garlic Shrimp Pasta, Healthy Shrimp Scampi with Zucchini Noodles, and Garlic Shrimp with Quinoa!) For another deliciously easy, quick, and Asian-inspired recipe, try this Homemade Fried Rice.

Shrimp Pad Thai. Easy and so much better than take out! Healthy recipe that’s ready in 15 minutes. Simple and gluten free. Recipe at | @wellplated

How to Store Healthy Pad Thai

  • To Store. Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • To Reheat. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out.

More Easy Thai Recipes

Recommended Tools to Make This Recipe

As a cosmic bonus, if you try this light twist on shrimp pad thai this week, we could both be eating pad thai at the same time, on opposite sides of the globe. How’s that for a connection?

Farewell friends! See you soon. If you’d like to follow along with our trip, be sure to follow wellplated on Instagram (both posts and stories) and add wellplated as a friend on Snapchat. I’ll post updates when I can.

Healthy Shrimp Pad Thai. EASY and SO delicious! Ready in 15 minutes. We couldn’t stop eating it! Recipe at | @wellplated {gluten free}

Healthy Shrimp Pad Thai

4.71 from 24 votes
Healthy Shrimp Pad Thai. A light version of everyone's favorite takeout dish that's so easy and delicious! Ready in 15 minutes and gluten free.

Prep: 9 mins
Cook: 6 mins
Total: 15 mins

Servings: 3 servings


For the Pad Thai Stir-Fry:

  • 4 ounces dry brown rice noodles rice sticks
  • 2 teaspoons extra virgin olive oil
  • 8 ounces medium or large shrimp peeled and deveined (you can use either fresh shrimp or thawed frozen shrimp—if using thawed, lightly pat the shrimp dry prior to cooking)
  • 2 cloves garlic minced
  • 3 large eggs
  • 1/2 cup bean sprouts*
  • 1/2 cup freshly grated carrots
  • 2 large green onions (or 3 small) finely chopped
  • 1/4 cup finely chopped peanuts
  • 1/4 cup chopped fresh cilantro
  • Lime wedges for serving

For the Sauce:

  • 2 tablespoons fish sauce** gluten free if needed
  • 1 1/2 tablespoons rice vinegar I used seasoned
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons water
  • 1 tablespoon honey plus additional 1-2 teaspoons to taste
  • 1-3 teaspoons chili garlic sauce


  • Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water. In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey. For spicier, add additional chili paste.
  • Heat the oil in a large non-stick skillet or wok over medium high. Add the shrimp and cook just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan. Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
  • Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.


  • *If you cannot find fresh bean sprouts (my grocery only carries them sporadically), you can swap rinsed, canned bean sprouts (available in the Asian foods section of many grocery stores) or substitute another fresh vegetable of your choice. The canned bean sprouts have a more fermented taste, so if this bothers you, I would recommend omitting them.
  • **Fish sauce is available in the Asian food section of most grocery stores. I HIGHLY recommend using it, as it adds important saltiness and irreplaceable Thai flavor to the dish. If you must make a substitution, use additional low-sodium soy sauce.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave with a splash of water or chicken broth to keep the noodles from drying out.


Serving: 1(of 3)Calories: 350kcalCarbohydrates: 46gProtein: 30gFat: 9gSaturated Fat: 2gCholesterol: 302mgSodium: 1502mgFiber: 1gSugar: 12g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Definitely will be making this one again! Added peanut butter for a sweeter and nuttier taste. Thanks for the recipe! 

  2. What an awesome trip! Traveling through Southeast Asia would be so exciting. I think the recipe sounds really good. I wonder if you could substitute cashews for the peanuts. I gonna have to give it a try. Anne5 stars

    1. Anne, it was a dream! And yes, you can make that swap. It will have a different flavor but certainly still be yummy.

  3. I’ve made this twice now and it’s turned out excellent both times! We are conservative with the fish sauce, but it does add that authentic Thai flavor. Makes 3 perfect portions, we were both satisfied. Just had this with some sliced fresh mango and julienned carrots on the side and a pineapple coconut sparkling water. Two pieces of advice for cooking… first, have everything ready before you start. It all happens very fast. Second, when you push the shrimp over to add the eggs, move the pan so that the eggs sit over the heat, and the shrimp side is pushed slightly off the heat. That will help the eggs to set faster and also prevent the shrimp from overcooking. Thanks, Erin! We love this recipe!!5 stars

  4. You are such a breath of fresh air! I love you blog, love your recipes and can’t wait for your cookbook. Have an AWESOME vacation – a friend of mine visited Thailand a few years ago and it was one of her favorites. God bless and safe travels.

    1. Susie, thank you so much for these kind words! I’m thrilled to hear you’re excited for my cookbook too.

  5. Really tasty dish! I subbed in chicken for the shrimp and a thinly sliced yellow bell pepper for the bean sprouts. I always forget to hold back a bit on the addition of fish sauce as different brands have different salt levels, but the 2 tablespoons worked well for the Thai Kitchen fish sauce brand. Thanks for the recipe!5 stars

  6. This recipe was very simple to follow and tasty. I appreciate the additional comments for substitutions. We are reducing the amount of soy and sugars in our diets so we subbed for soy sauce coconut aminos and agave for for honey and it tasted yummy, as I’m sure it would have been with the original contents. This is definitely a repeat for us. Thank you! 4 stars

  7. Yummy!  This tasted just like the take out from a great Thai restaurant near our place. We did not have chili paste so I used 1 tablespoon of siracha instead for the sauce.  It had just the right amount of kick. My husband just loved it. We omitted the sauce for my 3 year old and he gobbled it all up.  Thanks again for sharing!  5 stars

  8. I found the sauce a little thin. Seems like maybe it needed oil or something to make a little more viscous and rich.3 stars

  9. Pad thai is one of my favorite takeout dishes, and I assumed I could never make anything myself that would be 1% as good as the pad thai from the convenient Thai restaurant around the corner from me in NYC. I was wrong!!! This is truly one of the most delicious meals I’ve made — and seriously, it’s SO easy and as fast as ordering delivery! It’s absolutely scrumptious and such a healthy, high-protein, lower-calorie alternative to takeout pad thai that somehow still 100% satisfies my restaurant-caliber pad thai cravings.

    The recipe is easy-to-follow and filling, not dry at ALL, and has the perfect mix of crunchy mix-ins, soft noodles, and citrus jam-packed with a delicious plump shrimp. I was surprised the shrimp only needed to be cooked for such a short period of time (now I know why my shrimp is always rubbery!) but I followed the recipe exactly and it was perfect. It’s been in my regular dinner rotation and I haven’t ordered takeout Thai since. :)

    Two suggestions – first, I made this in a skillet the first time but it was definitely overflowing and harder to mix, so I’ve used a wok and I’d recommend that just for easy mixing. Second – in recent batches, I’ve made Erin’s crunchy tofu and mixed that in as well for an extra tasty protein crunch! :) I live alone and always make the full recipe so I have 3 days worth of leftovers, and they’re still totally delicious reheated in the microwave with some fresh lime juice on top. A life-saver for meal prepping! Thank you, Erin!5 stars

  10. Ran out of fish sauce and used oyster sauce in its place and that of the honey. Also added a few dashes of Worcestershire sauce which has anchovy paste in it. It was a reasonable substitute.
    I love this recipe.5 stars

  11. This recipe is absolutely delicious!! I will be making this again very soon! The flavors all came together so nicely. Yum!5 stars

  12. Great low sodium recipe! I used roasted baby carrots in place of bean sprouts and it was so yummy my son keeps asking for more!5 stars

    1. Hi Dorsie! So glad that you and your son enjoyed this pad thai! Thank you for this kind review!

  13. Made this last night and it is AMAZING! Omitted the bean sprouts and used finely chopped white onion only because we didn’t have green onions. My husband and I both loved it. It’s a KEEPER! Already put it on my dinner plan for two weeks from now 😉!5 stars

Load More Comments