Easy Pad Thai that’s become a House Favorite


Pad Thai is a naturally dairy-free dish that’s made with rice noodles. It’s common street food in Thailand, and there are many variations of it online. This is a very Americanized version that uses easy to find ingredients. It’s also very simple and quick to make. I originally posted this recipe back in 2006, but I am giving this post a full update for you!

Easy Pad Thai Recipe - an Americanized version that's a house favorite. Dairy-free, gluten-free and soy-free.Photo by mahr.

Special Diet Notes: Easy Pad Thai

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, tree nut-free, and soy-free.

For peanut-free pad thai, substitute you favorite cooking oil for the peanut oil and omit the peanut garnish.

Easy Pad Thai
Prep time
Cook time
Total time
I often replace the shrimp with chicken, tofu, or organic ground beef. Any vegetables you have on hand will also work, but bell peppers go particularly well with the flavors.
Recipe type: Entree
Cuisine: Thailand
Serves: 2 servings
  • 6 ounces rice stick noodles
  • ¼ cup ketchup
  • 3 tablespoon fish sauce
  • 2 tablespoon sugar
  • ½ teaspoon crushed red pepper
  • 2 teaspoons + 4 teaspoons peanut oil, divided
  • 6 ounces peeled shrimp, deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • ¾ cup sliced green onions
  • 1 teaspoon minced garlic
  • 2 tablespoon chopped dry-roasted peanuts
  • 2 lime wedges, for serving
  1. Place the noodles in a large bowl, add hot water to cover, and let stand for 12 minutes, or until tender. Drain.
  2. While the noodles are hydrating, whisk together the ketchup, fish sauce, sugar, and crushed pepper in a small bowl.
  3. Heat 2 teaspoon oil in a large skillet over medium-high heat. Add the shrimp and saute for 3 minutes, or until just cooked through. Remove the shrimp and keep warm.
  4. Add the remaining 4 teaspoons oil to your skillet. Add the eggs and saute for 30 seconds or until soft-scrambled. Add the sprouts, green onions, and garlic and saute for 1 minute.
  5. Add the noodles, ketchup mixture, and shrimp, and cook for 3 minutes or until heated through.
  6. Divide the pad Thai between two plates and top each serving with 1 tablespoon chopped peanuts. Garnish with a lime wedge.

For More of My Recipes, Get Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

1 Comment

  1. I loved the sound of this dish and my partner and I were all ready to make it for a friend with food allergies when 🙁 my partner informed me it wouldn’t work, too many things in it that our friend can’t have, like the eggs, bean sprouts and maybe the fish sauce…
    No problem, u have tons of other recipes, I am sure I can find some thing that will work with the shrimp we have.. 🙂

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