Sheet Pan Shrimp Pad Thai Recipe
Sheet Pan Shrimp Pad Thai is an easy one-pan dinner made with rice noodles, shrimp, veggies, eggs, and bold pad thai sauce.
Servings: 8 servings
Calories: 325kcal
Ingredients
- 1 pound raw shrimp peeled, deveined, tail-off, and thawed
- 8 ounce package Pad thai style rice noodles
- 2 cups green cabbage shredded
- 1 cup red bell pepper sliced thinly
- ½ cup green onion sliced + more for garnish
- 12 ounce bottle of Pad Thai sauce
- 3 large eggs beaten
- ½ cup unsalted roasted peanuts
- lime wedges for serving
- cilantro chopped for serving
Instructions
- Cook the noodles. Bring 4 quarts of water to a boil. Add noodles and cook for 6 minutes until softened but not fully cooked. Reserve ¾ cup of cooking water, drain, and rinse noodles with cold water.
- Prepare the pan. Preheat oven to 425°F. Line a large sheet pan with foil, parchment, or a silicone mat and lightly grease with nonstick spray.
- Layer noodles and vegetables. Spread noodles evenly on the pan and pour reserved water over them. Top with cabbage, bell peppers, and green onions.
- Add sauce and bake. Pour half the pad thai sauce over the noodles and vegetables and gently toss to coat. Bake for 12 minutes, until vegetables are tender.
- Add shrimp. Arrange shrimp evenly on top and drizzle with remaining sauce. Bake for 4 minutes, until shrimp turn pink and opaque.
- Cook the eggs. Clear a 4-inch space in the center of the pan, pour in beaten eggs, and bake for 3 minutes.
- Finish and serve. Scramble the eggs, then stir everything together. Top with peanuts, green onions, and cilantro. Serve with lime wedges.
Nutrition
Calories: 325kcal | Carbohydrates: 47g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 1129mg | Potassium: 303mg | Fiber: 3g | Sugar: 13g | Vitamin A: 856IU | Vitamin C: 32mg | Calcium: 80mg | Iron: 1mg