If you are craving a dish that bursts with vibrant flavors, textures, and tropical vibes, then this Coconut Lime Shrimp Pad Thai is your new best friend in the kitchen. Imagine tender shrimp coated in a creamy, tangy coconut lime sauce, tossed with chewy rice noodles, fresh crunchy veggies, and topped with crunchy peanuts and a sprinkle of cilantro—the perfect harmony of sweet, savory, and a touch of heat. This recipe makes it effortless to bring a restaurant-quality, crowd-pleasing dish to your table that tastes as amazing as it looks.
Ingredients You’ll Need
Each ingredient in this Coconut Lime Shrimp Pad Thai plays an essential role, from the silky noodles that soak up every bit of sauce to the crunchy peanuts that add the perfect contrast. These simple components come together to create a dish that hits all the right notes in taste, texture, and color.
- 8 oz rice noodles: These are the classic noodle base that gives Pad Thai its authentic chewy texture.
- 1 lb large shrimp: Peeled and deveined for quick cooking and a delicate seafood flavor.
- 2 tbsp coconut oil or vegetable oil: Coconut oil adds a subtle tropical hint, while vegetable oil works perfectly for sautéing.
- 2 cloves garlic, minced: Adds that irresistible aromatic depth.
- 2 eggs, lightly beaten: Provides richness and a soft, fluffy texture within the dish.
- 1 cup bean sprouts: Fresh and crunchy, they bring a wonderful contrast to the noodles.
- 1/2 cup shredded carrots: Sweetness and vibrant color brighten up the plate.
- 1/4 cup green onions, chopped: Adds a mild oniony kick and freshness.
- 1/4 cup roasted peanuts, chopped: For that essential crunchy topping and nutty flavor.
- Fresh cilantro, chopped: Brings a fresh herbal finish.
- Lime wedges: To squeeze over the final dish and elevate the citrus zing.
- For the sauce: 1/4 cup coconut milk, 2 tbsp fish sauce or soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar or honey, and 1 tsp chili paste or sriracha (optional) combine to make the unique coconut lime magic that defines this Pad Thai.
How to Make Coconut Lime Shrimp Pad Thai
Step 1: Cook the noodles
Start by preparing your rice noodles according to the package directions. This is the foundation of the dish, so be sure to cook them just right—soft but with a little bite. Once done, drain and set them aside, ready to soak up that amazing sauce.
Step 2: Prepare the sauce
Whisk together the coconut milk, fish sauce (or soy sauce), lime juice, brown sugar (or honey), and chili paste if you like a little heat. This sauce is the star player that brings the signature creamy, tangy, and slightly sweet notes to your Coconut Lime Shrimp Pad Thai. Set it aside to let those flavors meld.
Step 3: Cook the shrimp
Heat the coconut 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 perfectly pink and opaque. The key is not to overcook them so they stay tender and juicy. Remove the shrimp and keep them warm while you finish the rest of the dish.
Step 4: Scramble the eggs
In the same skillet, pour in your lightly beaten eggs and scramble just until they’re set but still soft. This adds that lovely protein boost and a velvety texture that blends beautifully with the noodles.
Step 5: Combine ingredients
Now, add the cooked noodles, shredded carrots, bean sprouts, and green onions to the skillet. Pour over your prepared coconut lime sauce and toss everything together so every strand of noodle is coated in that luscious sauce. Return your shrimp to the pan and gently toss just to combine and warm through. This final step brings all the flavors and textures in perfect balance.
Step 6: Serve
Plate your Coconut Lime Shrimp Pad Thai and generously sprinkle with chopped peanuts and fresh cilantro. Add lime wedges on the side for an extra burst of brightness that takes this dish to the next level.
How to Serve Coconut Lime Shrimp Pad Thai
Garnishes
Garnishes like chopped roasted peanuts and fresh cilantro not only add color but also boost the texture and freshness of the dish. Don’t skip squeezing some lime juice over the top just before eating—that citrus jolt ties all the flavors together perfectly.
Side Dishes
Pair your Coconut Lime Shrimp Pad Thai with simple sides like steamed or sautéed greens, a crisp cucumber salad, or even fresh spring rolls. These sides add freshness and variety so the meal feels complete without competing with the main star.
Creative Ways to Present
For a fun twist, serve your Coconut Lime Shrimp Pad Thai in edible bowls made from carved out pineapple halves or lettuce cups. You can also create small individual portions in mini coconut shells for a tropical party vibe that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
This Coconut Lime Shrimp Pad Thai stores wonderfully in an airtight container in the refrigerator for up to 2 days. Keep the garnishes separate until serving to maintain their freshness and crunch.
Freezing
Because of the fresh vegetables and tender shrimp, freezing isn’t the best option for this dish; it can affect texture and flavor. It’s best enjoyed fresh or refrigerated for quick reheats.
Reheating
When reheating, gently warm your leftovers in a skillet over medium heat, adding a splash of water or coconut milk to refresh the sauce and prevent drying out. Avoid microwaving if possible, as that can make the noodles mushy.
FAQs
Can I use a different protein instead of shrimp?
Absolutely! Chicken, tofu, or even thinly sliced beef work beautifully with this Coconut Lime Shrimp Pad Thai sauce. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.
Is this dish spicy?
The spice level is totally customizable. The recipe includes chili paste or sriracha as optional, so you can add as little or as much heat as you like without overpowering the creamy coconut lime flavors.
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce or tamari and double-check that your rice noodles are certified gluten-free. This recipe is naturally free from gluten with those small swaps.
What if I don’t have coconut oil?
No worries at all. Vegetable oil or any neutral oil like canola or avocado oil works just fine for cooking the shrimp and eggs without altering the flavor much.
How do I store leftover garnishes?
Keep peanuts, cilantro, and lime wedges separate in small airtight containers or bags in the fridge to keep them fresh and crisp whenever you’re ready to serve again.
Final Thoughts
You really can’t go wrong with this Coconut Lime Shrimp Pad Thai. It’s bursting with fresh flavors, has just the right balance of richness and acidity, and always feels like a special meal. Whether you’re treating yourself or impressing guests, give this recipe a try—you’ll find it’s quickly becoming a beloved staple in your recipe rotation.
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