Shrimp Pad Thai Recipe

Shrimp Pad Thai

This simple and quick dish uses the flavors and textures of Southeast Asia in a recipe perfect for a late-night dinner.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1⁄4 pound dried rice noodles
  • 3 tbsp. rice vinegar
  • 1 tbsp. fish sauce
  • 2 tbsp. sugar
  • 1 tsp. Chinese chili paste with garlic
  • 1 tbsp. peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 1⁄2 pound medium shrimp, peeled
  • 2 cups mung bean sprouts
  • 1⁄2 cup sliced green onions
  • 1⁄4 cup chopped peanuts
  • 1 small lime, cut into wedges

Directions

  • Place noodles in a large bowl and cover with warm water. Let soak until noodles are soft, about 20 minutes. Drain noodles well and set aside.
  • In a small bowl, combine rice vinegar, fish sauce, sugar, and chili paste and mix well; set aside. Have all ingredients ready.
  • In wok or large skillet, heat peanut oil over medium-high heat. Add garlic; cook until golden, about 15 seconds. Add egg; stir-fry until set, about 30 seconds. Add shrimp and stir-fry until pink, about 2 minutes.
  • Add noodles to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts and green onions; stir-fry for 1 minute. Stir vinegar mixture and add to wok; stir-fry until mixture is hot, about 1 to 2 minutes longer. Sprinkle with peanuts and serve immediately with lime wedges.

Serves: 4

Ingredients

  • 1⁄4 pound dried rice noodles
  • 3 tbsp. rice vinegar
  • 1 tbsp. fish sauce
  • 2 tbsp. sugar
  • 1 tsp. Chinese chili paste with garlic
  • 1 tbsp. peanut oil
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 1⁄2 pound medium shrimp, peeled
  • 2 cups mung bean sprouts
  • 1⁄2 cup sliced green onions
  • 1⁄4 cup chopped peanuts
  • 1 small lime, cut into wedges

Directions

  • Place noodles in a large bowl and cover with warm water. Let soak until noodles are soft, about 20 minutes. Drain noodles well and set aside.
  • In a small bowl, combine rice vinegar, fish sauce, sugar, and chili paste and mix well; set aside. Have all ingredients ready.
  • In wok or large skillet, heat peanut oil over medium-high heat. Add garlic; cook until golden, about 15 seconds. Add egg; stir-fry until set, about 30 seconds. Add shrimp and stir-fry until pink, about 2 minutes.
  • Add noodles to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts and green onions; stir-fry for 1 minute. Stir vinegar mixture and add to wok; stir-fry until mixture is hot, about 1 to 2 minutes longer. Sprinkle with peanuts and serve immediately with lime wedges.
Nutrition Information
Amount per serving
Sodium900mg
Total Fat10g
Saturated Fat2g
Protein16g
Cholesterol110mg
Total Carbohydrate41g
Dietary Fiber2g
Sugars12g
Calories320