Sheet Pan Pad Thai

Easy Sheet Pan Pad Thai: A quick and flavorful twist on the classic Thai dish. Simply combine all ingredients on a sheet pan, roast, and enjoy!

Attention all food enthusiasts! Get ready to embark on a culinary adventure with our Sheet Pan Pad Thai. This tantalizing dish is a symphony of flavors, combining the tangy sweetness of tamarind with the savory boldness of soy and fish sauce.

With a vibrant array of vegetables, from crisp carrots to tender broccoli, this one-pan wonder is a meal that will satisfy any craving!

Ready Time

50 mins


10 servings


  • 10 Servings of Pad Thai Noodles
  • 1/3 cup Tamarind Paste
  • 1/3 cup Soy Sauce
  • 1/3 cup Fish Sauce
  • 1/3 cup Sriracha
  • 1/4 cup Brown Sugar
  • 3 Tablespoons Lime Juice
  • 2 Serrano Peppers, Diced
  • 2 Carrots, Thinly Sliced
  • 2 Bell Peppers, Sliced
  • 1 pound Broccoli, Cut Into Florets
  • 1/2 pound Green Beans, Trimmed
  • 10 oz can of Bean Sprouts, Drained
  • 3/4 cup Dry Roasted Peanuts
  • 2 Eggs
  • 1/3 cup Fresh Cilantro
  • 1/2 cup Green Onions, Thinly Sliced
  • 1 Lime, Cut Into Wedges


Preheat oven to 425°F (220°C). Combine tamarind paste, soy sauce, fish sauce, Sriracha, brown sugar, lime juice, serrano peppers, carrots, bell peppers, broccoli, and green beans on a large sheet pan.

Toss to coat.

In a separate bowl, whisk eggs and pour them over the vegetables. Toss everything together again, ensuring the eggs are evenly distributed.

Roast the mixture for 15-20 minutes, or until the vegetables are tender and the eggs are cooked through.

Remove from the oven and sprinkle with bean sprouts, peanuts, cilantro, and green onions. Serve immediately, with lime wedges for garnish.


  • Use flat rice noodles or Pad Thai noodles for best results.
  • For a vegetarian version, omit the fish sauce.
  • If serrano peppers are too spicy, you can use jalapeños instead.
  • Feel free to add other vegetables to your Pad Thai, such as snap peas, corn, or mushrooms.
  • Top your Pad Thai with your favorite toppings, such as crushed peanuts, bean sprouts, lime wedges, or extra Sriracha.

Nutrional Value

  • Calories: 380
  • Fat: 16g (24% DV)
  • Saturated Fat: 3g (15% DV)
  • Cholesterol: 135mg (45% DV)
  • Sodium: 800mg (35% DV)
  • Carbohydrates: 45g (15% DV)
  • Dietary Fiber: 5g (20% DV)
  • Sugar: 20g
  • Protein: 20g
  • Vitamin C: 40% DV
  • Calcium: 4% DV
  • Iron: 6% DV
Sheet Pan Pad Thai
Sheet Pan Pad Thai

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