Shrimp Pad Thai Stir-Fry

Pad Thai is a noodle dish popular in Thai restaurants. With this recipe, you can make it at home.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 8 oz. rice stick noodles
  • 2 Tbsp. lime juice
  • 2 Tbsp. white vinegar
  • 1½ Tbsp. tomato sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  • 2 tsp. bottled minced garlic
  • 1 Tbsp. bottled chopped red jalapeño peppers
  • 20 large shrimp, peeled, deveined
  • 2 eggs, beaten
  • 1 cup mung bean sprouts
  • 1 cup chopped fresh cilantro leaves
  • ⅓ cup chopped peanuts

Directions

  • In a microwave-safe bowl, bring 4 cups of water to a boil (this will take 3 to 5 minutes). Remove the bowl from the microwave. Place the noodles in the boiling water to soften. In a small bowl, stir together the lime juice, vinegar, tomato sauce, and brown sugar.
  • Heat the vegetable oil in a wok or skillet. When the oil is hot, add the garlic and chopped jalapeños. Stir-fry for a few seconds, then add the shrimp. Cook until the shrimp turn pink (about 2 minutes). Push the shrimp to the side and add the beaten egg in the middle. Scramble the egg in the pan. Add the softened noodles. Stir the lemon juice and tomato sauce mixture and pour over the noodles. Stir in the mung bean sprouts. Stir in the cilantro leaves. Stir-fry for a couple of minutes to combine the ingredients. Garnish with the chopped peanuts.

Recipe Information

Serves: 4

Ingredients

  • 8 oz. rice stick noodles
  • 2 Tbsp. lime juice
  • 2 Tbsp. white vinegar
  • 1½ Tbsp. tomato sauce
  • 2 Tbsp. brown sugar
  • 2 Tbsp. vegetable oil
  • 2 tsp. bottled minced garlic
  • 1 Tbsp. bottled chopped red jalapeño peppers
  • 20 large shrimp, peeled, deveined
  • 2 eggs, beaten
  • 1 cup mung bean sprouts
  • 1 cup chopped fresh cilantro leaves
  • ⅓ cup chopped peanuts

Directions

  • In a microwave-safe bowl, bring 4 cups of water to a boil (this will take 3 to 5 minutes). Remove the bowl from the microwave. Place the noodles in the boiling water to soften. In a small bowl, stir together the lime juice, vinegar, tomato sauce, and brown sugar.
  • Heat the vegetable oil in a wok or skillet. When the oil is hot, add the garlic and chopped jalapeños. Stir-fry for a few seconds, then add the shrimp. Cook until the shrimp turn pink (about 2 minutes). Push the shrimp to the side and add the beaten egg in the middle. Scramble the egg in the pan. Add the softened noodles. Stir the lemon juice and tomato sauce mixture and pour over the noodles. Stir in the mung bean sprouts. Stir in the cilantro leaves. Stir-fry for a couple of minutes to combine the ingredients. Garnish with the chopped peanuts.

Nutrition Information

Nutrition Information
Amount per serving
Calories380
Total Fat17g
Saturated Fat2.5g
Cholesterol150mg
Sodium380mg
Total Carbohydrate41g
Dietary Fiber6g
Sugars8g
Protein15g