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Shrimp Pad Thai Recipe

Shrimp Pad Thai Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Shrimp Pad Thai

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Reviewed Oct. 22, 2015

"I think this recipe is fantastic! I've made many pad thai recipes that are far more complicated with far more ingredients that do not pack the flavor punch that this does. I think it is essential to use the fish sauce and peanuts, AND to add cilantro. If shrimp isn't your thing, you could easily add tofu, chicken, or just leave it out. This is replacing all other pad thai recipes I use. Excellent."

Reviewed Jan. 10, 2015 Edited Feb. 27, 2015

"We all (my two toddlers included) loved this dish! (I added an extra egg because my girls love eggs!)"

Reviewed May. 2, 2014

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

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."

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."

Reviewed Jul. 8, 2013

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

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."

Reviewed Feb. 21, 2013

"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 Feb. 14, 2013

"Wonderful recipe. This is a family favorite!"

Reviewed Jan. 27, 2013

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

Reviewed Jan. 3, 2013

"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 Jun. 30, 2012

"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 Jun. 29, 2012

"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 Jun. 25, 2012

"i made it for. we loved it."

Reviewed May. 8, 2012

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

Reviewed Feb. 10, 2012

"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."

Reviewed Apr. 8, 2011

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

Reviewed Dec. 21, 2010

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

Reviewed Oct. 30, 2010

"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 Oct. 12, 2010

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

Reviewed Aug. 20, 2010

"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 Aug. 13, 2010

"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 Jul. 27, 2010

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

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Wine Pairings

Light-Bodied White Wine

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