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Shrimp Pad Thai

 Shrimp Pad Thai
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Shrimp Pad Thai (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.