Shrimp Pad Thai Recipe
Shrimp Pad Thai Recipe photo by Taste of Home

Shrimp Pad Thai Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. Cook noodles according to package directions.
  2. 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.
  3. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro. Yield: 4 servings.
Originally published as Shrimp Pad Thai in Taste of Home August/September 2010, p73

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.

This recipe pairs well with a light white wine.

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Reviews for Shrimp Pad Thai

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 2, 2014

So good, my husband says he could eat this every day!

MY REVIEW
Reviewed Apr. 21, 2014

I agree with Jenyoun--this is too sweet. Next time I will not add the sugar. I used a pre-prepared cole slaw mix of cabbage and carrots and added fresh bean sprouts. It also needs more spice and heat--next time will add sriracha sauce , red pepper flakes and top if off with fresh lime. I think the fish sauce, peanuts and fresh cilantro are key elements to include in this recipe.

MY REVIEW
Reviewed Nov. 14, 2013

This had great flavor. Often recipes on here are lacking oomph. Not this one. Even the 6 yr old liked it. One can easily add more chili garlic if they want more spice. I followed recipe as is and it was perfect. Hubby said this needs to be made monthly.

MY REVIEW
Reviewed Jul. 8, 2013

I absolutely loved this! It was so easy and delicious! I will be adding it to my menu!

MY REVIEW
Reviewed Mar. 14, 2013

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.

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