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Pad Thai with Shrimp

Pad Thai with Shrimp
  • Prep 40 min
  • Total 40 min
  • Servings 4
Pad Thai is one of Thailand’s most-well known dishes and has become a popular menu item in American restaurants, and for good reason—it’s to die for! This homemade version of the stir-fried noodle dish gets an elegant, restaurant-worthy dinner on the table in under an hour.
Updated April 3, 2017

Ingredients

  • 4 cups water
  • 1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
  • 1/3 cup fresh lime juice
  • 1/3 cup water
  • 3 tablespoons packed brown sugar
  • 3 tablespoons fish sauce or soy sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 3/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
  • 2 eggs, beaten
  • 12 oz frozen cooked peeled deveined medium shrimp, thawed
  • 1/4 cup finely chopped dry-roasted peanuts
  • 3 cups fresh bean sprouts
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/4 cup firmly packed cilantro leaves

Steps

  • 1
    In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  • 2
    Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  • 3
    In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  • 4
    Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

  • Substitute 2 cups chopped cooked chicken for the shrimp.

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
240mg
81%
Sodium
1310mg
55%
Potassium
620mg
18%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
14%
Sugars
15g
Protein
29g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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