Shrimp Pad Thai

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A fast, flavorful takeout classic made at home, this Shrimp Pad Thai is loaded with plump shrimp, crisp veggies, tender rice noodles, and a tangy sauce. It's on the table in just 30 minutes and made with easy-to-find ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Entrées

Cuisine: Thai

Servings: servings

Author: Lynne Webb

Ingredients

3/4 lb jumbo shrimp peeled and deveined (tails left on)
6 ounces wide rice noodles
2-1/2 tablespoons vegetable oil divided
3 cloves garlic minced
2 large eggs lightly beaten
1 cup shredded carrots
4 scallions chopped
2 cups bean sprouts
1/4 cup chopped fresh cilantro
1/4 cup chopped unsalted peanuts
4 lime wedges

For the sauce:

3 tablespoons brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
1 tablespoon soy sauce substitute tamari for gluten-free
2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1/2 to 1 teaspoon sriracha optional

Instructions

Prepare the rice noodles according to package directions (or start them soaking as per the directions in the recipe notes below). Once tender, rinse the noodles in cool water, drain, and return them to the pan (off heat).
While the noodles soak, make the sauce by combining the brown sugar, lime juice, fish sauce, soy sauce, ketchup, Worcestershire and sriracha in a microwave-safe measuring cup. Heat for 30 seconds on high, then stir until the mixture is smooth and the sugar is dissolved. Set aside.
Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of the vegetable oil. Pour in the eggs, scramble until set, then break them into small pieces with your spatula. Add them to the pan with the noodles and return the pan to the stove.
Add about 2 teaspoons of the remaining oil to the pan along with the garlic, and stir-fry until fragrant, 20 to 30 seconds. Add the carrots and scallions and cook for 20 to 30 seconds longer, to soften them.
Add the carrots and scallions to the pan with the noodles and gently toss everything together until well combined.
Return the frying pan to the stove, add the remaining oil, and stir-fry the shrimp until pink, about 1-1/2 minutes. Working quickly, add the noodle and veggie mixture to the shrimp, reduce the heat to medium, and pour on the sauce.
Toss everything together and heat just long enough to re-warm the noodles, about 1 minute. Remove from the heat and mix in the bean sprouts and cilantro. Toss again.
To serve, divide the Pad Thai between four serving plates, top with crushed peanuts and garnish with a wedge of lime.

Notes

How To Cook Rice Noodles

Bring a pot of water to a boil, remove it from the heat and add the noodles. Stir frequently and test every 2 minutes until the noodles are softened. The time will vary between brands, but 8 minutes is average for the flat Pad Thai-style noodles used in this recipe. Once the noodles are tender, drain and rinse with cool water to prevent them from sticking together.

Nutrition