Shrimp and Vegetable Pad Thai Recipe

Name: Shrimp and Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces medium rice stick noodles; 1/4 cup fish sauce; 1/4 cup rice wine vinegar; 3 tablespoons palm sugar or dark brown sugar; 1/2 teaspoon crushed red pepper; 1/4 cup coconut milk; 1 teaspoon tamarind concentrate, optional; 1 tablespoon toasted sesame oil; 3 tablespoons peanut oil; 12 ounces medium shrimp, peeled and deveined; 1 cup diced firm tofu; 1 cup sliced shiitake mushroom caps; 1 cup mung bean sprouts; 2 large carrots, cut into matchstick-sized strips; 1/2 cup matchstick-sized red bell pepper strips; 2 tablespoons minced garlic; 1/2 cup roasted, unsalted peanuts, roughly chopped; 1/2 cup diagonally sliced green onions; 2 tablespoons fresh lime juice; 1/4 cup chopped cilantro leaves; Sriracha (Thai hot sauce), for serving

Servings: persons

7 ounces medium rice stick noodles
1/4 cup fish sauce
1/4 cup rice wine vinegar
3 tablespoons palm sugar or dark brown sugar
1/2 teaspoon crushed red pepper
1/4 cup coconut milk
1 teaspoon tamarind concentrate, optional
1 tablespoon toasted sesame oil
3 tablespoons peanut oil
12 ounces medium shrimp, peeled and deveined
1 cup diced firm tofu
1 cup sliced shiitake mushroom caps
1 cup mung bean sprouts
2 large carrots, cut into matchstick-sized strips
1/2 cup matchstick-sized red bell pepper strips
2 tablespoons minced garlic
1/2 cup roasted, unsalted peanuts, roughly chopped
1/2 cup diagonally sliced green onions
2 tablespoons fresh lime juice
1/4 cup chopped cilantro leaves
Sriracha (Thai hot sauce), for serving

1
Bring 4 cups of water to a boil.
2
Place noodles in a large bowl and cover with the boiling water.
3
Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds.
4
Drain well and set aside.
5
In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved.
6
Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat.
7
Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly.
8
Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes.
9
Pour the sauce mixture into the wok and toss until combined.
10
Cook until the mixture is steaming and most of the liquid has evaporated.
11
Add the peanuts and green onions and cook an additional 30 seconds.
12
Remove the wok from the heat and season with the lime juice and cilantro.
13
Serve hot with Sriracha, if desired.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: 7 ounces medium rice stick noodles, 1/4 cup fish sauce, 1/4 cup rice wine vinegar, 3 tablespoons palm sugar or dark brown sugar, and more.

Yes, Shrimp and Vegetable 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.

Shrimp and Vegetable Pad Thai

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