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30 Minute Pad Thai

Updated: Jul 1, 2023

Shrimp and Tofu Pad Thai with a white napkin

This recipe takes inspiration from traditional Pad Thai takeout recipes, my family's version of it, and a very old Emeril Lagasse recipe. It is loaded with protein from 4 different sources, and tons of veggies! The noodles simply need to be rinsed in hot water making this a one pan meal too- combine that and the 30 minutes (or less) it takes to come together and this is such a great weeknight meal


-Marinate the shrimp early in the day, and chop the veggies. Then at dinnertime all you do is do a quick cook and combine everything!

-Depending on the noodles you use, that will determine how much prep for them is needed. The rice sticks I found at my store just needed to be soaked for 15 minutes in hot water


-Any combination of protein and veggies would work here- some great renditions are ground pork and shrimp, pork and tofu, or all veggie!

-I find it easier to toss everything in a giant bowl once its all done cooking- this way you really make sure the flavors combine


-Reserve a bit of the sauce if you can and reheat in a sauté pan with a little of that sauce- remember noodles will get dry if you reheat in the microwave so avoid that if possible!

-If you do need to reheat in the microwave, add sauce and put a wet paper towel over the container you are reheating in


The recipe:

30 Minute Pad Thai

Prep time: 10 minutes Cook time: 15 minutes

Serves: 2

For the sauce

2 tablespoons mirin

2 1/2 tablespoons fish sauce

1 1/2 tablespoons of soy sauce

1 tablespoon sesame oil

1 1/2 teaspoon rice wine vinegar

1 tablespoon garlic

For the pad thai

10-15 shrimp (depending on size, if smaller add more, if larger reduce the amount)

1/4 block of hard tofu

1/2 package Rice Sticks

1/4 head of cabbage, chopped

2 scallions, chopped

1 bunch of bok choy, chopped

1 tablespoon of cilantro, chopped

1 cup of bean sprouts, chopped

1/4 cup peanuts, roasted and chopped

1 teaspoon light oil (sesame or avocado)

2 eggs


  1. Mix all the for the sauce ingredients together in a small container and shake well

  2. Marinate the shrimp in 1/4 of the sauce

  3. About 15 minutes before you want to start cooking, soak your rice sticks in a large bowl of warm water and press the tofu under a heavy plate/pan to drain some of the liquid, and then dice into small cubes

  4. Toss the tofu with the sauce, and toss into an air fryer at 400 degrees for about 5-10 minutes until the tofu is browned to your liking. You can do this at anytime and then set aside

  5. Heat 1 tablespoon of your oil in a sauté pan until shimmering, then add your shrimp, 2/3 tablespoons of the marinade/sauce, and cook 2 minutes per side or until cooked through but not overcooked! They will cook a bit more later so lean towards just underdone at this step rather than overdone

  6. Set shrimp aside and chop into quarters/smaller pieces

  7. Crack both your eggs into the pan and scramble until cooked

  8. Add in all your veggies and 2 tablespoons of sauce and cook until softened, 2-3 minutes

  9. Drain your rice sticks and add them to the pan with another 2 tablespoons of sauce, then add in your shrimp, tofu, and peanuts, and cook 1-2 more minutes

  10. Serve and enjoy!



*Some of these may be affiliate links- I appreciate your support!

  • Either of these rice sticks would be great- options here and here

  • This is a great fish sauce

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