Coconut Lime Shrimp Pad Thai Recipe

If you’re craving a vibrant and flavorful noodle dish that brings a tropical twist to a classic favorite, then the Coconut Lime Shrimp Pad Thai is exactly what you need. This dish bursts with the tangy brightness of lime, the creamy richness of coconut milk, and the tender juiciness of shrimp, all tossed with slippery rice noodles and crisp veggies. It’s a delightful balance of sweet, savory, and slightly spicy notes that dance together in perfect harmony. Whether you’re a seasoned Pad Thai lover or new to this beloved cuisine, this recipe will quickly become a staple in your kitchen.

Ingredients You’ll Need

Gathering simple, fresh, and vibrant ingredients is key to making this Coconut Lime Shrimp Pad Thai shine. Each component brings unique texture and flavor, creating a truly balanced and irresistible dish.

• 8 oz rice noodles: Soft and tender, these noodles soak up the sauce perfectly without becoming mushy.
• 1 lb shrimp, peeled and deveined: Juicy and quick-cooking, shrimp add a lovely seafood sweetness and protein boost.
• 2 tablespoons vegetable oil: A neutral oil that helps to cook ingredients evenly without overpowering flavors.
• 2 cloves garlic, minced: Adds aromatic depth and a subtle kick.
• 2 eggs, lightly beaten: Brings a rich, silky texture and extra heartiness to the dish.
• 1/2 cup shredded carrots: Offers vibrant color and a fresh, gentle crunch.
• 1/2 cup bean sprouts: Adds lightness and a crisp contrast to the noodles.
• 3 green onions, sliced: Gives a mild oniony brightness that lifts the entire plate.
• 1/4 cup chopped peanuts: For a satisfying crunch and nutty flavor when sprinkled on top.
• Fresh cilantro: Bright, herbal, and refreshing garnish that completes the dish.
• Lime wedges: To squeeze over, adding that signature citrus zing.
• For the sauce: 1/4 cup coconut milk, 2 tablespoons fish sauce or soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar or honey, 1 teaspoon sriracha or chili sauce (optional) come together to create a luscious, tangy, and slightly sweet dressing that makes the dish unforgettable.

How to Make Coconut Lime Shrimp Pad Thai

Step 1: Prepare the Noodles

First things first, cook your rice noodles according to the package instructions. The goal is to have them tender yet still firm enough to hold up when tossed with the sauce. Once cooked, drain them well and set aside. This step ensures your noodles don’t overcook while you prepare the rest of the dish.

Step 2: Make the Sauce

While the noodles are cooking, whisk together the coconut milk, fish sauce (or soy sauce if you prefer), lime juice, brown sugar or honey, and sriracha if you want to add a little heat. This sauce is the magic that gives the Coconut Lime Shrimp Pad Thai its creamy texture and perfectly balanced bold flavor—sweet, salty, tangy, and spicy all at once.

Step 3: Cook the Shrimp

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, until they turn pink and are just opaque inside. This quick cooking method keeps them juicy and tender. Once done, transfer them to a plate and set aside. Cooking shrimp first allows their flavors to infuse the oil, which enhances the entire dish.

Step 4: Cook the Eggs

In the same skillet, add a bit more oil if necessary. Pour in the beaten eggs and scramble until just set—you want soft curds that add richness without drying out. The eggs add a lovely, velvety layer of flavor and texture that makes this Coconut Lime Shrimp Pad Thai feel indulgent and satisfying.

Step 5: Combine Ingredients

Now it’s time to bring everything together. Add the cooked noodles, shredded carrots, bean sprouts, green onions, and the sauce you prepared into the skillet. Toss everything well to ensure every strand of noodle is beautifully coated. Then gently fold the shrimp back in. Heat everything through just until warmed evenly. This combination ensures every bite bursts with vibrant flavor and varying textures.

How to Serve Coconut Lime Shrimp Pad Thai

Garnishes

Garnishes take this Coconut Lime Shrimp Pad Thai from delicious to spectacular. Sprinkle chopped peanuts on top for a crunchy contrast. Add fresh cilantro to brighten and refresh the palate. Don’t forget to serve with lime wedges on the side—one good squeeze adds zesty lift to every forkful.

Side Dishes

This dish holds its own as a complete meal, but if you want to round it out, fresh cucumber slices or a crisp Asian slaw make excellent companions. A lightly dressed salad with sesame oil and rice vinegar keeps things fresh and complements the richness of the pad thai perfectly.

Creative Ways to Present

For a fun twist, serve the Coconut Lime Shrimp Pad Thai in small bowls lined with banana leaves or inside hollowed-out pineapple halves for a tropical vibe. You can also offer extra toppings like crushed chili flakes, finely sliced red chili, or fried shallots, allowing everyone to customize their plate just how they like.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. The flavors actually deepen when chilled, but the noodles may absorb some of the sauce, so be ready to freshen it up when reheating.

Freezing

Freezing is not ideal for this Coconut Lime Shrimp Pad Thai since the texture of the rice noodles and fresh vegetables can become mushy or wilted upon thawing. It’s best enjoyed fresh or stored in the fridge for quick next-day meals.

Reheating

To reheat, warm the leftovers gently in a skillet over medium heat, stirring frequently. Add a splash of water or extra lime juice to revive the sauce and prevent sticking. Avoid microwaving if possible to keep the shrimp tender and the noodles from turning gummy.

FAQs

Can I substitute chicken for shrimp in this recipe?

Absolutely! Chicken breast or thigh pieces work well cooked in the same way as the shrimp. Just adjust the cooking time to ensure the chicken is fully cooked and tender.

What if I don’t have rice noodles on hand?

If rice noodles aren’t available, you can use thin spaghetti or linguine as an alternative. While the texture won’t be quite the same, it will still taste delicious with the Coconut Lime Shrimp Pad Thai sauce.

Is there a vegan version of this dish?

Yes! Swap shrimp for tofu or tempeh and use soy sauce instead of fish sauce. You can also omit the egg entirely or use a scrambled tofu alternative. Coconut milk and lime juice will keep the vibrant flavor intact.

How spicy is Coconut Lime Shrimp Pad Thai?

The level of heat depends on how much sriracha or chili sauce you add to the sauce. You can easily adjust it to your taste, from mild and sweet to spicy and fiery.

What’s the best way to peel and devein shrimp?

Use a small paring knife to make a shallow cut along the back of the shrimp and remove the dark vein with the tip of the knife or your fingers. Peeling before cooking helps the shrimp absorb flavors better.

Final Thoughts

Sharing this Coconut Lime Shrimp Pad Thai recipe feels like passing along a little sunshine on a plate. It’s simple enough for a weeknight but impressive enough to serve guests. The way the creamy coconut mingles with zesty lime and juicy shrimp is pure magic. I can’t wait for you to try it and discover how quickly it becomes a new favorite in your home too!

Print