Description
This Shrimp Pad Thai recipe offers a vibrant and flavorful twist on the traditional Thai noodle dish, combining juicy jumbo shrimp, fresh vegetables, and a tangy, sweet, and slightly spicy sauce. Perfect for a wholesome and satisfying weeknight dinner, this dish balances the savory umami of fish sauce and soy with the crunch of peanuts and freshness of cilantro and lime.
Ingredients
Scale
Sauce
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce or coconut aminos
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar
- 2 tablespoons peanut butter
- 1 teaspoon sriracha (adjust to taste)
Main Ingredients
- 7 ounces Rice pad Thai noodles
- 2 teaspoons olive oil, divided
- 1 pound raw jumbo shrimp, shells removed
- 1 red bell pepper, thinly sliced
- 1 carrot, cut into matchsticks
- 4 eggs
- 7 ounces bean sprouts
Garnish
- Lime, cut into wedges
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Prepare the Sauce: In a small bowl, combine the fish sauce, soy sauce, rice vinegar, brown sugar, peanut butter, and sriracha. Whisk thoroughly until the sugar and peanut butter are fully incorporated to form a smooth sauce.
- Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 4 to 7 minutes until tender but still slightly firm. Drain and rinse them under cold water to prevent sticking, then set aside.
- Cook the Shrimp: Heat a large skillet over medium heat and add 1 teaspoon olive oil. Add half of the shrimp and cook for 3 minutes, then flip and cook for another 2 to 3 minutes until the shrimp turn pink and opaque. Remove to a plate. Repeat with the remaining shrimp in the same skillet.
- Sauté Vegetables: Add the remaining 1 teaspoon olive oil to the skillet. Add the sliced red bell pepper and carrot sticks, cooking for 3 to 5 minutes until they begin to soften.
- Scramble the Eggs: Push the vegetables to one side of the skillet. In a bowl, whisk the eggs and pour them into the empty half of the skillet. Gently stir and scramble the eggs until nearly cooked through, then combine them with the sautéed vegetables.
- Add Bean Sprouts: Stir in the bean sprouts and cook for about 1 minute, mixing them well with the eggs and vegetables.
- Combine and Cook Everything: Add the drained noodles, cooked shrimp, and prepared sauce to the skillet. Gently toss to combine. Let it cook for 5 to 8 minutes, stirring occasionally to let the sauce absorb into the noodles and the shrimp reheat.
- Serve and Garnish: Transfer the Pad Thai to serving plates. Garnish with lime wedges, chopped peanuts, and cilantro. Serve immediately and enjoy!
Notes
- Use rice noodles labeled pad Thai style for the best texture.
- If you prefer a less spicy dish, reduce or omit the sriracha.
- For a nut allergy-friendly version, omit peanut butter and peanuts or substitute with sunflower seed butter and seeds.
- Cook shrimp in batches to avoid overcrowding the skillet which can cause steaming instead of searing.
- Washing noodles with cold water immediately stops cooking and prevents them from clumping.
