Quick Shrimp Pad Thai Recipe

Name: Quick Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 oz. dried wide (pad thai) rice noodles; 2 Tbs. fish sauce; 2 Tbs. granulated sugar; 1 Tbs. soy sauce; 1 tsp. hoisin sauce; 1 tsp. chile-garlic sauce (such as Lee Kum Kee brand); 1 tsp. vegetable oil; 1 tsp. minced garlic; 6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup); 1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup); 1-1/2 cups bean sprouts; 2 Tbs. crushed unsalted roasted peanuts; 1/3 cup coarsely chopped fresh cilantro; 10 mint leaves, torn into small pieces; 1 lime, cut into wedges for serving

Servings: persons

3 oz. dried wide (pad thai) rice noodles
2 Tbs. fish sauce
2 Tbs. granulated sugar
1 Tbs. soy sauce
1 tsp. hoisin sauce
1 tsp. chile-garlic sauce (such as Lee Kum Kee brand)
1 tsp. vegetable oil
1 tsp. minced garlic
6 oz. medium shrimp (51 to 60 per lb.), peeled and deveined (to yield 1 cup)
1 4-oz. can fire-roasted whole green chiles (such as Ortega brand), drained and sliced into long, very thin slivers (to yield 1/2 cup)
1-1/2 cups bean sprouts
2 Tbs. crushed unsalted roasted peanuts
1/3 cup coarsely chopped fresh cilantro
10 mint leaves, torn into small pieces
1 lime, cut into wedges for serving

1
Submerge wide (pad thai) rice noodles in a bowl of very warm (110u00b0F) water and soak until they're pliable but still rather firm, about 20 minutes. Meanwhile, prep the rest of the ingredients. Drain the noodles in a colander (no need to pat dry).
2
In a small bowl, combine the fish sauce, sugar, soy sauce, hoisin sauce, and chile-garlic sauce.
3
Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the shrimp. Stir-fry until the shrimp turn pink and firm, 2 to 3 minutes. Add the fish sauce mixture. Stir to mix for about 20 seconds, then add the chile slivers and the noodles. Stir-fry until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles are too firm, add 1 Tbs. of water and cook another minute. Add the bean sprouts and stir-fry until they're slightly limp, 1 to 2 min. Transfer to a serving platter or individual plates, and garnish with the peanuts, cilantro, and mint. Serve immediately, with lime wedges on the side.

638

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 15 ingredients. The key ingredients include: 3 oz. dried wide (pad thai) rice noodles, 2 Tbs. fish sauce, 2 Tbs. granulated sugar, 1 Tbs. soy sauce, and more.

Yes, Quick Shrimp Pad Thai 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!

Quick Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions