Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces brown rice noodles; 12 ounces medium shrimp, peeled and deveined; 3 cups bean sprouts; 8 ounces sugar snap peas, strings removed; 3/8 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought sugar-free teriyaki sauce, such as Seal Sama; 2 tablespoons reduced-fat peanut butter; 2 tablespoons fresh lime juice; 2 tablespoons fish sauce; 4 scallions (white and green parts), sliced thin on the diagonal; 1/2 cup chopped fresh cilantro

Servings: persons

1
Bring a large pot of water to a boil, and cook the noodles according to the package directions.
2
During the last 2 minutes of cooking, add the shrimp, 2 cups of the bean sprouts, and the sugar snap peas.
3
Stir to distribute the ingredients evenly, and continue to cook until the vegetables are tender and the shrimp are cooked through, about 2 minutes.
4
Drain in a colander and set aside.
5
While the shrimp are cooking, heat the teriyaki sauce in a medium saucepan over high heat.
6
When sauce comes to a boil, whisk in the peanut butter, lime juice, fish sauce, and scallions until the mixture is smooth.
7
Pour the sauce into a large bowl.
8
Add the cooked noodle mixture and the cilantro to the sauce, and toss until everything is completely coated.
9
Top with the remaining 1 cup bean sprouts, and serve.
10
Fat: 45g (before), 5.5g (after)
11
Calories: 2,090 (before), 291 (after)
12
Protein: 26g
13
Carbohydrates: 35g
14
Cholesterol: 129mg
15
Fiber: 4g
16
Sodium: 1,363mg

535

kcal

Calories

Fat

100

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 10 ingredients. The key ingredients include: 4 ounces brown rice noodles, 12 ounces medium shrimp, peeled and deveined, 3 cups bean sprouts, 8 ounces sugar snap peas, strings removed, 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.

That's it — enjoy your meal!

Shrimp Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions