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Shrimp Pad Thai



Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

20 minutes


4 servings


1  pound  uncooked large shrimp, peeled and deveined

8  ounces  flat rice noodles

2 to 3  limes (for 2 tablespoons juice and wedges for garnish)

3/4  cup  chopped green onions

1/2  cup  dry roasted peanuts, coarsely chopped, divided

2  cloves  garlic, minced

1/4  cup  vegetable oil

1  egg, slightly beaten

2  tablespoons  fish sauce

1/2  teaspoon  chili powder

2  cups  mung bean sprouts

1/2  cup  fresh cilantro leaves


Place noodles in a large bowl; add room temperature water to cover noodles. Soak 30 minutes. Drain thoroughly.

Cut shrimp in 1/2-inch pieces and set aside. Squeeze lime for 2 tablespoons juice; cut 1 lime into wedges. Chop green onions. Chop peanuts coarsely or place in a plastic bag and pound with hammer or mallet until coarsely chopped. Mince garlic.

Heat a large wok or deep, large skillet; add oil. Add garlic; cook and stir 30 seconds. Add egg; stir quickly to scramble with garlic.

Add drained noodles; cook 3 to 4 minutes, stirring constantly. Add fish sauce, lime juice, chile powder and shrimp. Cook 3 to 5 minutes or until noodles are tender. Add green onions and bean sprouts. Continue to stir and cook 3-5 minutes or until shrimp are cooked.

Remove from skillet to a large platter. Sprinkle with peanuts and cilantro. Serve with lime wedges
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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