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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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(11-17) of 17 reviews

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Reviewed on Apr. 08, 2011 by smcb95

This is an awesome dish. Came out perfect! I will definitely be making this again and again and again.

Reviewed on Dec. 21, 2010 by illusblue

This was a very straight forward recipe that my wife and I enjoyed very much. I am getting ready to make it again.

Reviewed on Oct. 30, 2010 by Ookiewookie

My husband and I both agreed that it was "okay." Would not make again. Sorry. We have never tried Pad Thai before, perhaps we just don't like Pad Thai.

Reviewed on Oct. 12, 2010 by nicollebeth

I added lime juice at the end-1/2 lime, and it was even better-more authentic it seemed. Love it!

Reviewed on Aug. 20, 2010 by mlaveway

It was great! Tasted very authentic and I have made the version with 30+ ingredients before. This saved time and money and was truly good. I made pot stickers and chicken satay to go with it. Since my hubby does not like onions I grated the onion in instead of chopping it. (That's how I hide it from people who don't like onions) Great Recipe

Reviewed on Aug. 13, 2010 by cheeriogirl

I had a lot of trouble finding some of the ingredients--and I was at a large chain grocery store in the midwest. I had to use the skinny rice noodles, and used Iron Chef's "sweet pepper and garlic sauce" for the chili garlic sauce (not sure if they are the same but it was the closest I could find). The end result was great--tons of great flavors that really did seem restaurant-quality. Will make again--might try to locate thicker noodles at a specilaty food store.

Reviewed on Jul. 27, 2010 by Aleida

I want to try to make this. But the shrimp in the picture are not small. It looks yummy!!

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