If you’re ready for a fresh and lively take on stir-fried noodles, Coconut Lime Shrimp Pad Thai is the dish you need in your weekly dinner rotation! This recipe brings together succulent shrimp, creamy coconut, vibrant lime, and classic Pad Thai textures—tangled up in a big pan of irresistible, saucy noodles. It’s delightful for dinner parties or cozy weeknights, and every bite delivers a balance of savory, sweet, tangy, and a gentle kiss of heat. Whether you’re a Pad Thai devotee or new to the dish, you’ll fall in love with this flavor-packed twist!
Ingredients You’ll Need
Ingredients You’ll Need
What I love about Coconut Lime Shrimp Pad Thai is that the ingredient list looks simple, but each item packs a punch in either flavor, texture or that signature pop of color. Let’s take a closer look at the real MVPs you’ll need to make this crowd-pleaser.
- Rice noodles: Choose wide or medium, as they soak up all that luscious sauce best while staying delightfully chewy.
- Large shrimp: Fresh or frozen works, but make sure they’re peeled and deveined for the best texture and convenience.
- Coconut oil (or vegetable oil): This sets the tropical note and gives the whole dish a subtle, rich base.
- Garlic: A little fresh garlic infuses the oil and brings that unmistakable warmth we all love in Southeast Asian cooking.
- Eggs: Eggs add silkiness and body, hugging the noodles in tiny golden ribbons.
- Bean sprouts: These go in for crunch and freshness, keeping each forkful crisp.
- Shredded carrots: Not just pretty—they bring a sweet crunch and a blast of color.
- Green onions: Their pop of sharp, mellow flavor balances out richer ingredients and gives every bite a zippy freshness.
- Roasted peanuts: Chopped and added at the end for an iconic crunchy finish.
- Fresh cilantro: Just a sprinkle adds an herby, bright aroma and color contrast.
- Lime wedges: Essential for brightening up the final dish and letting everyone adjust the zing to their liking.
- Coconut milk: The heart of the sauce—creamy, rich, and subtly sweet.
- Fish sauce or soy sauce: The umami magic that ties it all together; choose soy sauce for a pescatarian/vegetarian version.
- Lime juice: It’s all about tang—the fresh lime cuts through the creaminess of coconut beautifully.
- Brown sugar or honey: Just a little to balance out the savory notes with gentle sweetness.
- Chili paste or sriracha (optional): If you like it hot, add a touch for that pleasant, lingering warmth.
How to Make Coconut Lime Shrimp Pad Thai
Step 1: Cook the Rice Noodles
Start by preparing your rice noodles according to the package instructions. This often means soaking or briefly boiling them until they’re tender but still pleasantly chewy. Drain them well, toss them with a tiny bit of oil to prevent sticking, and set aside—no one likes clumpy noodles in their Coconut Lime Shrimp Pad Thai!
Step 2: Whisk Up the Sauce
Time for the signature sauce! In a small bowl, whisk together coconut milk, fish sauce (or soy sauce), fresh lime juice, your chosen sweetener, and chili paste if you’re craving a little heat. This creamy-tangy elixir is what makes your Coconut Lime Shrimp Pad Thai so blissfully delectable.
Step 3: Sauté the Shrimp
In a large skillet or wok, warm coconut oil over medium-high heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, just until they turn pink and opaque. Remove them to a plate. This keeps them perfectly plump and juicy, ready to shine later.
Step 4: Scramble the Eggs
With the same skillet (no need to wash), pour in your lightly beaten eggs. Scramble gently, just until set—you want soft, moist curds that intertwine beautifully with the noodles. This step gives your Coconut Lime Shrimp Pad Thai its unmistakable silkiness.
Step 5: Toss Everything Together
Add your drained noodles, carrots, bean sprouts, and green onions to the skillet. Give everything a quick toss, pour in your coconut lime sauce, and then return the shrimp. Gently toss (tongs are great here!) so everything gets glossy and heated through. Once your noodles are slick and all ingredients are mingling happily, you’re ready to plate!
How to Serve Coconut Lime Shrimp Pad Thai
Garnishes
The finishing touches matter: sprinkle generous handfuls of roasted peanuts and fresh cilantro over each serving. Both bring crunch and freshness that make the dish come alive. Don’t forget lime wedges on the side for that final, zesty spritz right before digging in—the lime makes each forkful sing!
Side Dishes
While Coconut Lime Shrimp Pad Thai is a complete meal, a side of crisp cucumber salad or light veggie spring rolls pairs gorgeously, adding variety and extra crunch. A cooling Thai iced tea would also be a dreamy match if you want a restaurant-style experience at home.
Creative Ways to Present
Serving this dish family-style on a large platter is always fun, but you can also get creative and portion it in individual noodle boxes for an outdoor picnic or dinner party. For added elegance, swirl the noodles into nests and top each with three shrimp, garnishes, and an artful lime wedge.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Lime Shrimp Pad Thai will keep in an airtight container in the fridge for up to 3 days. The noodles may absorb extra sauce, but the flavor gets even deeper and more delicious!
Freezing
For the best texture, it’s best not to freeze the assembled dish, as rice noodles can become mushy when thawed. If you must freeze, store the cooked shrimp and sauce separately from the noodles and veggies to preserve that fresh flavor and snap.
Reheating
Warm leftovers in a skillet over medium-low heat, splashing in a bit more coconut milk or water if the noodles seem dry. Stir gently until everything is heated through—just be careful not to overcook the shrimp to keep them juicy!
FAQs
Can I use chicken or tofu instead of shrimp?
Absolutely! Cook bite-sized chicken or cubes of tofu the same way you would cook the shrimp, making this Coconut Lime Shrimp Pad Thai versatile and just as delicious with your favorite protein.
Is there a gluten-free version of Coconut Lime Shrimp Pad Thai?
Yes! Rice noodles are naturally gluten-free, and by using tamari in place of soy sauce, you can easily ensure every bite is safe for gluten-sensitive guests.
What can I substitute for fish sauce?
If you prefer not to use fish sauce, substitute with soy sauce or tamari for a similar salty depth. For a vegan version, try coconut aminos—they keep the flavor punchy and aromatic.
Can I make it ahead for meal prep?
Definitely. Prepare the sauce and chop the veggies in advance. Refrigerate in separate containers until ready to stir-fry, then quickly assemble for fresh, bold Coconut Lime Shrimp Pad Thai on busy nights.
How spicy is this dish?
That’s totally up to you! The chili paste is optional; you can skip it for a milder dish, or stir in extra for heat lovers. Put sriracha on the table so everyone can customize their own bowl.
Final Thoughts
It’s honestly impossible not to get excited about making Coconut Lime Shrimp Pad Thai at home—the whole process is fun, fragrant, and full of vibrant color. Whether you’re treating family, friends, or yourself, one bite of these creamy, citrusy noodles will have you reaching for seconds. Try it soon, and don’t be surprised if it becomes your new signature weeknight recipe!