Shrimp Pad Thai

Shrimp Pad Thai

57
LAURA NASON 0

"This is a Pad Thai recipe I got from a restaurant. The sauce is made with ketchup, fish sauce, sugar, lemon juice and vinegar, and it's sprinkled liberally with bean sprouts and chopped peanuts."

Ingredients

1 h {{adjustedServings}} servings 541 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 68.7g
  • 22%
  • Protein:
  • 20.2 g
  • 40%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, soak the noodles in cold water for 15 min; drain. Cover noodles with hot water, and soak for 15 minutes; drain. Rinse with cold water, drain, and set aside.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute onion and garlic until onion is soft and translucent, about 5 minutes. Add shrimp, and cook until pink. Stir in ketchup, fish sauce, sugar, lemon juice and vinegar. Pour in the beaten egg, and cook without stirring until egg is partially set. Add drained noodles, 1/4 pound bean sprouts, and 1/2 cup peanuts. Mix while cooking until noodles are tender.

Footnotes

  • Transfer to a serving plate, and scatter noodles with 1/4 cup bean sprouts, lemon slices, 1/2 cup chopped peanuts and cilantro.
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Reviews

57
  1. 67 Ratings

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This was very good, and little bit sweet but that's exactly the kind of pad thai I was looking for. I made a few changes on the advice of others: I doubled the sauce ingredients, but I did not d...

WOW! After many, many years of loving this for carry-out, we have finally found an easy and delicious alternative! Changes: double/triple the sauce recipe as the previous reviewers suggested,...

This did not taste like pad thai at all.