Easy Shrimp Pad Thai

Shrimp pad thai
Maryse Chevriere

Ingredients

For the peanut sauce

  • 1  tablespoon  creamy peanut butter
  • 1 tablespoon  water
  • 1 tablespoon  fish sauce
  • 1/2 tablespoon  ketchup
  • 1 1/2 teaspoon  chile paste
  • 1 teaspoon  garlic, minced
  • 1 teaspoon  hot sauce
  • 1 teaspoon  toasted sesame oil

For the shrimp pad thai

  • 1/2 cup  carrots, julienned
  • 1/2 cup  zucchini, julienned
  • 1/2 cup  mushrooms, sliced
  • 1 tablespoon  canola oil
  • 1 tablespoon  rice wine vinegar
  • 1 teaspoon  brown sugar
  • eggs
  • package rice noodles
  • 3/4 cups  medium shrimp, peeled and deveined
  •   Salt and pepper, to taste
  • 1/3 cup  pea shoots or sprouts
  •   Cilantro, for garnish
  •   Crushed peanuts, for garnish
  • lime, cut into wedges

Shrimp pad thai has always been a favorite delivery/takeout food item — it's just always seemed a little too complicated, too involved a dish for me to attempt a homemade version. But in the spirit of pushing the boundaries of my cooking comfort zone, I decided to take a stab at it. And I encourage you to as well. Seriously, if I can make it, so can you.

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Directions

For the peanut sauce

Combine all of the ingredients in a small bowl and mix together until full incorporated into a smooth, medium-thick sauce. (Feel free to adjust the flavor of the sauce to suit your preference. Just remember that mixing in the noodles and other ingredients will tone down to sauce, so I would advise making it more intensely flavored than you might think it needs to be.)

For the shrimp pad thai

In a pan over medium heat, cook the carrots, zucchini, and mushrooms with the oil, vinegar, and sugar, tossing to coat. Once the vegetables are lightly cooked, about 6 minutes, set aside on a plate.

In the same pan, scramble the 2 eggs over medium-low heat for about 4 minutes. Once cooked, add to the plate with the vegetables.

Meanwhile, place the rice noodles in a pot of warm water to soak until softened and then drain, reserving a small amount of the soaking liquid to loosen the sauce.

Add the noodles and vegetables to the pan with the peanut sauce. Add in the shrimp and cook over medium-low heat until the shrimp have cooked, about 6 minutes. Season with salt and pepper to taste.

To serve, plate noodles with some pea shoots, cilantro, and crushed peanuts for garnish. Spritz with lime juice.

Nutrition

Calories per serving:

726 calories

Dietary restrictions:

Daily value:

36%

Servings:

3
  • Fat 40g 62%
  • Carbs 396g 132%
  • Saturated 7g 37%
  • Fiber 14g 56%
  • Trans 0g
  • Sugars 16g
  • Monounsaturated 19g
  • Polyunsaturated 11g
  • Protein 49g 97%
  • Cholesterol 372mg 124%
  • Sodium 2,965mg 124%
  • Calcium 244mg 24%
  • Magnesium 169mg 42%
  • Potassium 1,090mg 31%
  • Iron 7mg 40%
  • Zinc 6mg 40%
  • Phosphorus 1,062mg 152%
  • Vitamin A 667µg 74%
  • Vitamin C 42mg 70%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 1mg 52%
  • Niacin (B3) 6mg 31%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 143µg 36%
  • Vitamin B12 1µg 17%
  • Vitamin D 2µg 1%
  • Vitamin E 6mg 32%
  • Vitamin K 77µg 97%
Have a question about nutritional data? Let us know.
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