Shrimp Pad Thai

Randy Mayor; Melanie J. Clarke

Make Thailand's most popular noodle dish in mere minutes. This lightened version is packed with vibrant ingredients such as crushed red pepper, sliced green onions, and dry-roasted peanuts to add great Thai flavor. Our online reviewers noticed that the Shrimp Pad Thai was even better on the second day, so make extra for leftovers.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 343
  • Calories from fat: 24%
  • Fat: 9.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 3.9g
  • Protein: 21.3g
  • Carbohydrate: 42.4g
  • Fiber: 1.4g
  • Cholesterol: 186mg
  • Iron: 3mg
  • Sodium: 912mg
  • Calcium: 60mg

Ingredients

  • 8 ounces wide rice stick noodles (Banh Pho)
  • 1/4 cup ketchup
  • 2 tablespoons sugar
  • 3 tablespoons fish sauce
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons vegetable oil, divided
  • 1 pound medium shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • 3/4 cup (1-inch) sliced green onions
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

  1. Place noodles in a large bowl. Add hot water to cover; let stand 12 minutes or until tender. Drain.
  2. Combine ketchup, sugar, fish sauce, and pepper in a small bowl.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; keep warm.
  4. Heat 4 teaspoons oil in pan over medium-high heat. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly. Add sprouts, green onions, and garlic; cook 1 minute. Add noodles, ketchup mixture, and shrimp; cook 3 minutes or until heated. Sprinkle with peanuts.
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