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.
- 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
- 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.