Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons vegetable oil, divided (I use dark sesame seed oil.); 1 tablespoon garlic, minced; 1 tablespoon gingerroot, minced; 16 large shrimp, peeled and deveined; 1 egg, lightly beaten; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon rice wine vinegar; 1/2 teaspoon red pepper flakes; 1 teaspoon brown sugar; 7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained; 1/2 cup bean sprouts; 3 scallions, sliced; 1 cup cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro); 1 lime, juice and zest of

Servings: persons

1 1/2 tablespoons vegetable oil, divided (I use dark sesame seed oil.)
1 tablespoon garlic, minced
1 tablespoon gingerroot, minced
16 large shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/2 teaspoon red pepper flakes
1 teaspoon brown sugar
7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
1/2 cup bean sprouts
3 scallions, sliced
1 cup cilantro leaf, chopped (I omitted this ingredient because my family doesn't like the taste of cilantro)
1 lime, juice and zest of

1
Heat 1 tablespoon of the oil in a wok or a large frying pan.
2
Add the garlic and ginger and saute until lightly golden.
3
Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
4
Heat 1/2 tablespoon of oil in the same wok or pan and add the egg. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
5
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. (I put all these ingredients together in a bowl before I begin cooking). Stir briefly, add the drained noodles and cook for 5 minutes.
6
Add the bean sprouts, chopped scallions and cilantro. Mix well and continue to cook until the noodles are heated through.
7
Add the shrimp and egg back into the wok and toss with lime zest and lime juice. Season, if necessary with a little more soy sauce or fish sauce.
8
Serve on white rice or we just eat them without the rice.

705

kcal

Calories

Fat

Carbs

108

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 15 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, divided (I use dark sesame seed oil.), 1 tablespoon garlic, minced, 1 tablespoon gingerroot, minced, 16 large shrimp, peeled and deveined, and more.

Yes, 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.

Shrimp Pad Thai

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