Shrimp Pad Thai Recipe

Name: Shrimp Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 16 ounce package rice noodles (8 oz total); 3 tablespoons packed light brown sugar; 2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen); 1 tablespoon balsamic vinegar; 1/4 teaspoon cayenne pepper; 2 tablespoons canola oil; 3 cloves garlic, chopped; 3/4 pound raw peeled and deveined shrimp; 3 eggs; 1 cup bean sprouts; 1 cup sliced scallions; 1/3 cup chopped roasted unsalted peanuts, plus more for garnish (optional); 1 lime, cut into wedges; Fresh cilantro (optional)

Servings: persons

1/2 16 ounce package rice noodles (8 oz total)
3 tablespoons packed light brown sugar
2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen)
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 cloves garlic, chopped
3/4 pound raw peeled and deveined shrimp
3 eggs
1 cup bean sprouts
1 cup sliced scallions
1/3 cup chopped roasted unsalted peanuts, plus more for garnish (optional)
1 lime, cut into wedges
Fresh cilantro (optional)

1
1. Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
2
2. In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside. Heat oil in a large nonstick skillet on medium-high heat. Add garlic; saute 30 seconds. Stir in shrimp; saute 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; add noodles and 1/2 cup water. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, keeping skillet tilted and shrimp untouched. Return entire pan to burner. Pour in fish sauce-brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup of the scallions and the peanuts.
3
3. Serve immediately. Garnish with remaining 1/4 cup scallions and, if desired, chopped peanuts, a squirt of lime and fresh cilantro.

427

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 14 ingredients. The key ingredients include: 1/2 16 ounce package rice noodles (8 oz total), 3 tablespoons packed light brown sugar, 2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen), 1 tablespoon balsamic vinegar, 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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