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Pad Thai with shrimp


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  • soak 8 oz ricestick noodles
  • 3 T canola oil, divided
  • 6 scallions, thinly sliced, white and green parts separated
  • 1 T minced garlic
  • 3 eggs beaten
  • 1 # large shrimp, tails on
  • 1 cup shredded carrot
  • 1 cup freshly mung bean sprouts
  • chopped dry-roasted peanuts
  • chopped cilantro
  • lime wedges



Step 1

-heat 1 T oil in large skillet over med-high heat. add scallion whites and garlic; cook until beginning to brown, 2-3 minutes

-stir in eggs, cook until lightly scrambled, 1-2 minutes then transfer to bowl and set aside. wipe skillet clean

-heat 1T oil in same skillet. Add shrimp and cook until pink, opaque and beginning to curl, 2-3 minutes

-transfer shrimp to bowl, set aside. Heat remaining 1T oil in same skillet. Add noodles, then stir in sauce; cook until noodles absorb sauce, 3-5 minutes

-toss together scallions (green), carrots, bean sprouts, egg mixture, and shrimp with noodles. Divide pad thai among bowls. Garnish each serving with peanuts, cilantro, lime wedges

use store bought sauce but if want to make:

simmer 1/2 cup pure tamarind concentrate or paste, 1/3 cup packed brown sugar, 1/4 cup fish sauce, 2 T sambal oelek or chili garlic sauce

-simmer sauce ingredients for 5 minutes and set aside

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