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Simple Shrimp Pad Thai

 Simple Shrimp Pad Thai
Stir in soy sauce and brown sugar, add a sprinkle of cilantro and roasted peanuts—and no one will guess the secret ingredient in this dish is marinara sauce. —Erin Chilcoat, Central Islip, NY
4 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked thick rice noodles
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 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


  • 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 Sriracha if
  • desired. Yield: 4 servings.

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Simple Shrimp Pad Thai (continued)

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