Shrimp Pad Thai

Photo: Levi Brown; Styling: Thom Driver

Smother homemade Pad Thai with spicy shrimp, bean sprouts, peanuts and green onion for an Asian dish you will prepare again and again.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 462
  • Fat: 16.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 9.1g
  • Polyunsaturated fat: 4.8g
  • Protein: 15.8g
  • Carbohydrate: 64.3g
  • Fiber: 2.6g
  • Cholesterol: 86mg
  • Iron: 3.7mg
  • Sodium: 779mg
  • Calcium: 90mg

Ingredients

  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil

Preparation

  1. 1. Cook noodles according to package directions; drain.
  2. 2. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
  3. 3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.
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