Plump shrimp, rice noodles, a savory 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 that this Sheet Pan Shrimp Pad Thai will change your life, but don’t be surprised if it does! You’ll love this flavorful one pan meal with fresh shrimp, rice noodles and all the sauces and trimmings. It’s a delicious weeknight dinner made so, so easy.
Tell the Wok to Take a Hike
This Pad Thai recipe has all of the greatness of my favorite Thai dish without standing over a hot wok. It’s amazing how well it works! The shrimp come out moist and plump. The vegetables are tender crisp and the sauce is rich and flavorful.
Comfort Food, Thai Style
It might surprise you that traditional Pad Thai is one of my favorite comfort foods. There’s something about the saucy Thai noodles, dry roasted peanuts and a squeeze of tangy lime that just hits the spot for me. So I’m just head over heels for this easy, sheet pan dinner that brings all of my favorite flavors together.
More of My Favorite Asian-Inspired Recipes
- Edamame Hummus: It only takes 5 minutes to blend up this Creamy Edamame Hummus Dip. It makes a deliciously simple and nutritious snack the whole family will love!
- Light and Crispy Baked Wonton Chips: These chips bake up deliciously airy, golden brown and perfectly seasoned. They make the perfect appetizer or snack just ready for dipping in your favorite sauce!
- Fresh Summer Rolls: Crisp vegetables, 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 carry-out sushi night to the next level! Cucumber Ginger Sake Sangria and Red Sake Sangria make a delicious addition to your sushi night in. Kanpai!
- Crispy Asian Brussels Sprouts: Sweet, spicy, savory and oh-so-addicting! These restaurant-quality sprouts are simply amazing.
- Sweet and Spicy Stir Fry: 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 shrimp, uncooked
- Red bell pepper, thinly sliced
- Shredded carrots
- Bean sprouts
- Chicken broth
- Soy sauce
- Light brown sugar
- Sweet red chili sauce
- Garlic, minced
- Large eggs
- Fresh lime juice
- Chopped salted roasted peanuts
- Green onions
- Fresh cilantro
- Lime wedges
- Sheet pan
- Aluminum foil
- Silicone basting brush
Quick Tip: Soy Sauce Substitute
One of the nice things about homemade Pad Thai is that you can make it without gluten. 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 gluten-free family or guests, substitute tamari for soy sauce.
How to Make Sheet Shrimp Pan Pad Thai
- Heat oven to 350°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons of sesame oil.
- Arrange the noodles in an even layer across the pan.
- Place the shrimp evenly across the noodles along with the sliced bell pepper, shredded 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. Gently place in the oven and bake for 30 minutes.
- Remove and stir everything together and then spread into an even layer. The noodles should be cooked and the broth mixture evaporated. Spread the mixture back out evenly in the pan.
- Pour the beaten eggs and lime juice over the pad thai and then replace the foil and bake for 10 minutes longer.
- Remove and toss again to mix the cooked eggs throughout the noodle mixture.
- Top with chopped peanuts, green onions and cilantro just before serving. Serve with lime wedges.
How to Store and Reheat Pad Thai
Store leftover Pad Thai in an airtight container in the refrigerator for up to three days.
To reheat Pad Thai, it’s best to avoid the microwave or you’ll end up with rubbery noodles and even more rubbery shrimp. The best way to reheat Pad Thai is in a wok or nonstick skillet.
- Heat a little sesame oil in the skillet over medium heat.
- Add the Pad Thai and coat with 2-3 tablespoons of water.
- Stir until the water evaporates and noodles are heated through.
If you make this Sheet Pan Shrimp Pad Thai and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Sheet Pan Shrimp Pad Thai
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
Description
Plump shrimp, rice noodles, a savory sauce and all the trimmings make this Sheet Pan Shrimp Pad Thai a flavorful, fantastically easy one-pan meal.
Ingredients
- 2 tablespoons sesame oil
- 1 (8 ounce) package flat rice noodles
- 1 pound shelled and deveined medium shrimp, uncooked
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 and 1/2 cups chicken broth
- 1/3 cup soy sauce
- 1/4 cup light brown sugar
- 1 tablespoon sweet red chili sauce
- 2 cloves garlic, minced
- 2 large eggs, slightly beaten
- 2 tablespoon fresh lime juice
- 1/2 cup chopped salted roasted peanuts
- 3/4 cup chopped green onions
- 1/2 cup chopped fresh cilantro leaves
- Lime wedges, for serving
Instructions
- Heat oven to 350°F. Coat a 16×12-inch rimmed baking sheet pan with 2 tablespoons of sesame oil.
- Arrange the noodles in an even layer across the pan.
- Place the shrimp evenly across the noodles along with the sliced bell pepper, shredded 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. Gently place in the oven and bake for 30 minutes.
- Remove and stir everything together and then spread into an even layer. The noodles should be cooked and the broth mixture evaporated. Spread the mixture back out evenly in the pan.
- Pour the beaten eggs and lime juice over the pad thai and then replace the foil and bake for 10 minutes longer.
- Remove and toss again to mix the cooked eggs throughout the noodle mixture.
- Top with chopped peanuts, green onions and cilantro just before serving. Serve with lime wedges.
