Simple Shrimp Pad Thai Recipe

4.5 3 6
Simple Shrimp Pad Thai Recipe
Simple Shrimp Pad Thai Recipe photo by Taste of Home
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Simple Shrimp Pad Thai Recipe

Read Reviews
4.5 3 6
Publisher Photo
Here's my shortcut version of pad thai. Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts—no one will guess the secret ingredient is marinara sauce. —Erin Chilcoat, Central Islip, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup chopped dry roasted peanuts
  • Fresh cilantro leaves
  • 1 medium lime, cut into wedges
  • Sriracha Asian hot chili sauce or hot pepper sauce, optional

Directions

Cook noodles according to package directions.
Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set.
Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture.
Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha. Yield: 4 servings.
Originally published as Simple Shrimp Pad Thai in Simple & Delicious April/May 2013, p47

Nutritional Facts

1-1/4 cups (caluculated without sriracha): 530 calories, 17g fat (2g saturated fat), 232mg cholesterol, 1212mg sodium, 64g carbohydrate (11g sugars, 3g fiber), 29g protein.

  • 8 ounces uncooked thick rice noodles
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 large eggs, beaten
  • 1 cup marinara sauce
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup chopped dry roasted peanuts
  • Fresh cilantro leaves
  • 1 medium lime, cut into wedges
  • Sriracha Asian hot chili sauce or hot pepper sauce, optional
  1. Cook noodles according to package directions.
  2. Meanwhile, stir-fry shrimp and garlic in oil in a large nonstick skillet or wok until shrimp turn pink; remove and keep warm. Add eggs to skillet; cook and stir until set.
  3. Add the marinara, soy sauce and brown sugar; heat through. Return shrimp to the pan. Drain noodles; toss with shrimp mixture.
  4. Sprinkle with peanuts and cilantro. Serve with lime and, if desired, Sriracha. Yield: 4 servings.
Originally published as Simple Shrimp Pad Thai in Simple & Delicious April/May 2013, p47

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Reviews forSimple Shrimp Pad Thai

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MY REVIEW
CherylD58 User ID: 8612823 244621
Reviewed Feb. 28, 2016

"Next time I would make my own marinara sauce - I found the store bought sauce a bit strong and maybe less soya sauce. Will definitely try this again."

MY REVIEW
Remenec User ID: 6059530 200444
Reviewed Jun. 11, 2014

"Although marinara sauce is the secret ingredient in the recipe, it was my least favorite ingredient in this dish. When coupled with the cilantro, the sauce had too much of a salsa taste for my liking. I added some additional soy sauce and garlic powder to balance out the flavors. Although not a fan of the marinara, I loved the other ingredients in this recipe. My husband and two kids cleaned their plates the night I made this!"

MY REVIEW
mmcloed User ID: 5257383 184372
Reviewed May. 18, 2013

"My fiance loved this! I wasn't a huge fan, but I guess it was just my taste buds. This is very simple to make. I substituted in spaghetti noodles instead of rice noodles."

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