Years ago I used to buy Pad Thai dinner kits from Thai Kitchen for an easy two-person meal. These kits started to become more difficult to find and as our girls began eating the same dinners that we did, I forgot about these yummy noodle dishes (which admittedly do not compare to restaurant Pad Thai in any way).

A couple months ago someone mentioned Dragon Noodles from Budget Bytes and I had to take a look. I made the recipe one night while the girls were at grandma’s and both of us enjoyed it and it reminded us a lot of the Pad Thai dinner kits, except without the processed packaged sauce. We’ve made some modifications to the recipe–but I love that this is a non-red meat dish that Scott requests (we usually use shrimp though in the past I have used chicken).

Note–this recipe is Spicy with a capital S. Sometimes I omit the crushed red pepper and sometimes use a little less sriracha if we’re feeling a little more mild.

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Shrimp Dragon Noodles

Adapted a bit from Budget Bytes
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Total Time: 20 minutes
Servings: 2


  • 7 oz stir-fry rice noodles half a Thai Kitchen package
  • 8 oz shrimp peeled and deveined
  • 2 Tbsp butter divided
  • 1/4 tsp crushed red pepper
  • 1 large egg
  • 1 clove garlic minced
  • For the Sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp sriracha
  • Garnish
  • 1/4 cup peanuts crushed if desired
  • Cilantro for those who don’t think it tastes like soap. Ha!


  • Heat a pot of water to boiling and cook the noodles according to the package directions (usually add noodles at boiling, remove from heat, and soak for 8-10 minutes).
  • In a small bowl, mix together brown sugar, soy sauce, and sriracha. Set aside.
  • In a large skillet, melt 1 Tbsp of butter. As the butter is melting, add the crushed red pepper (if desired). In a small bowl, whisk the egg and add to the skillet. Stir the egg as it cooks and remove from the skillet once cooked through.
  • Add 1 Tbsp of butter to the skillet and add the shrimp and garlic . If the shrimp is already cooked, you only need to heat the shrimp through. Otherwise, cook accordingly (shrimp cooks very quickly). Remove shrimp from skillet and turn off the heat.
  • Once the noodles are cooked, drain the water and add the noodles to the skillet with the egg, shrimp, and sauce. Turn skillet heat on low and mix all ingredients thoroughly. You can add the peanuts at this point if you’d like or add them at the end.
  • Bowl up and enjoy! Of course it’s most fun to eat with chopsticks. 😉


Again, this is Spicy! You can easily turn down the heat by adjusting the amount of sriracha or crushed red pepper. You can also easily substitute the shrimp for chicken by cutting chicken breasts into 1-inch cubes and sauteing in the skillet.

As long as I get everything ready before I start making this dish, I can usually have it finished in 20 minutes or less. Easy and delicious! What more can you ask for?

Now…if I can just find a recipe for more authentic Pad Thai!


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