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Shrimp Pad Thai Recipe

Shrimp Pad Thai Recipe photo by Taste of Home

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You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. —Elise Ray, Shawnee, Kansas

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Shrimp Pad Thai Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

4 ounces uncooked thick rice noodles
1/2 pound uncooked small shrimp, peeled and deveined
2 teaspoons canola oil
1 large onion, chopped
1 garlic clove, minced
1 egg, lightly beaten
3 cups coleslaw mix
4 green onions, thinly sliced
1/3 cup rice vinegar
1/4 cup sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons fish sauce or additional reduced-sodium soy sauce
2 to 3 teaspoons chili garlic sauce
2 tablespoons chopped salted peanuts
Chopped fresh cilantro leaves

Directions

Cook noodles according to package directions.
In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through.
Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 4 servings.

Cooking for 2: Shrimp Pad Thai for Two

Nutritional Facts 1-1/4 cups equals 306 calories, 7 g fat (1 g saturated fat), 122 mg cholesterol, 649 mg sodium, 45 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Shrimp Pad Thai in Taste of Home August/September 2010, p73

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Shrimp Pad Thai

Shrimp Pad Thai

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(1-10) of 17 reviews

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Reviewed on Mar. 14, 2013 by jenyoun

My 2year old son loved it but my husband and I did not. Too sweet and not enough veggies. I would perhaps try it again with some carrots or bean sprouts thrown and some sriracha.

Reviewed on Feb. 21, 2013 by LegalSec

Pretty good. I left out the peanuts and I too could not find fish sauce so I used the additional soy sauce. It was good but don't know if I would make again. My husband really enjoyed it.

Reviewed on Feb. 14, 2013 by jraysherry

Wonderful recipe. This is a family favorite!

Reviewed on Jan. 27, 2013 by justmbeth

Awesome flavor! Left off the peanuts. Definitely will do again!

Reviewed on Jan. 03, 2013 by jenny4b

I made this recipe. I love Pad Thai but had never made it before. It was easy and it was good. I used all soy sauce and no fish sauce but next time I think I'll use the fish sauce just to see the difference. I would definitely make it again!

Reviewed on Jun. 30, 2012 by kathylococo

I've made this recipe multiple times. It is simple and uses fresh ingredients. I add shredded carrots and shredded kale or japanese cabbage for more fiber and color. I also add about 1/2 cup of sweet chili sauce to the sauce. My kids eat it up. I make it for company all the time and they always ask for the recipe.

Reviewed on Jun. 29, 2012 by vaughnlulu

I love this recipe! It was so easy. I couldn't find rice noodles so I used angel hair pasta and I don't care for regular coleslaw so I used broccoli slaw. I would recommend this if you like Thai food!

Reviewed on Jun. 25, 2012 by coffeewithg

i made it for. we loved it.

Reviewed on May. 08, 2012 by courtrenee

The flavors in this dish are sooo good - perfectly balanced.

Reviewed on Feb. 10, 2012 by larain

My husband and I love this dish! I cook mine longer than the directions say so that the coleslaw is cooked a bit more and all of the flavors meld together. Will try adding lime as suggested.

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