Pad Thai With Shrimp Recipe

Name: Pad Thai With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup safflower or corn oil; 1lb medium shrimp peeled and deveined; 3 large effs, lightly beaten; 2 TBS minced garlic; Sweet and Sour Sauce:; 1/4 cup fish sauce; 1/4 cup ketchup; 1 1/2 TBSP sugar; 3 TBSP water; 6 oz flat rice stick noodles, softened in hot water and drained; 2 cups bean sprouts, rinsed and drained; Garnish:; 3 TBSP minced scallion greens; 1/4 cup finely chopped dry roasted peanuts; 1/2 tsp crushed red pepper; 2 1/2 TBSP coarsely chopped cilantro; 2 limes, cut into wedges

Servings: persons

1/4 cup safflower or corn oil
1lb medium shrimp peeled and deveined
3 large effs, lightly beaten
2 TBS minced garlic
Sweet and Sour Sauce:
1/4 cup fish sauce
1/4 cup ketchup
1 1/2 TBSP sugar
3 TBSP water
6 oz flat rice stick noodles, softened in hot water and drained
2 cups bean sprouts, rinsed and drained
Garnish:
3 TBSP minced scallion greens
1/4 cup finely chopped dry roasted peanuts
1/2 tsp crushed red pepper
2 1/2 TBSP coarsely chopped cilantro
2 limes, cut into wedges

1
Heat a wok or heavy skillet over high heat. Add 1 tablespoon of the oil and heat for 30 seconds until very hot. Add the shrimp and stir fry until they turn pink, about 1 minute. Remove to a colander to drain. Wipe out wok.
2
Reheat the wok over medium high heat. Add the remaining 3 tablespoons of oil and heat until hot. Add the eggs and cook, stirring to scramble them, until just set. Add the garlic and stir fry until fragrant, about 10 seconds. Add the sweet and sour sauce and the rice noodles and toss for 3-4 minutes, until the noodles have absorbed the sauce and are tender.
3
Add the shrimp and bean sprouts, tossing to mix. Transfer to a serving platter and sprinkle with onions, peanuts, red pepper and cilantro. Arrange the lime wedges around the noodles.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup safflower or corn oil, 1lb medium shrimp peeled and deveined, 3 large effs, lightly beaten, 2 TBS minced garlic, and more.

Yes, Pad Thai With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions