Easy Shrimp Pad Thai

Easy Shrimp Pad Thai
Contributor
Shrimp pad thai
Maryse Chevriere

Shrimp pad thai

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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3
Servings
197
Calories Per Serving
Deliver Ingredients

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
  • 2 eggs
  • 1 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
  • 1 lime, cut into wedges

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
24g
18%
Protein
5g
11%
Vitamin A, RAE
311µg
44%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
33mg
3%
Choline, total
20mg
5%
Fiber, total dietary
4g
16%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
74mg
11%
Selenium, Se
3µg
5%
Sodium, Na
436mg
29%
Water
165g
6%
Zinc, Zn
1mg
13%

Easy Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Easy Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Easy Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.