Shrimp Pad Thai

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes

A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.

Shrimp Pad Thai - a fast Asian stir fry recipe

Confession: I don’t think we’ve ever dined in or ordered takeout from a Thai restaurant without at least one person getting Shrimp Pad Thai. And who can blame them?

Shrimp Pad Thai - a fast and easy weeknight dinner recipe

The perfect balance of sweet and tangy, each bite of this comfort dish is loaded in flavor. Unfortunately, most restaurant versions are also loaded in excess sugar, fat and calories. 

Shrimp Pad Thai - a healthy Asian stir fry recipe

My fast and easy weeknight Shrimp Pad Thai version is not only easier on the waistline but it comes together faster than you can order takeout! Made with juicy, plump shrimp and a fragrant sweet ginger lime sauce, you won’t be missing anything but the added ingredients you left out.

Shrimp Pad Thai - a quick healthy dinner recipe

Feel free to dial the spice level up or down but don’t forget the toppings! We love garnishing with chopped roasted peanuts, crunchy bean sprouts and minced scallions.

Your chopsticks are waiting.

Shrimp Pad Thai - a fast Asian stir fry recipe

Shrimp Pad Thai

4.50 stars average
A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Pin
Servings4

Ingredients
 

  • 8 ounces stir-fry rice noodles
  • 12 ounces raw shrimp (peeled and deveined)
  • salt and pepper to taste
  • ½ cup low sodium chicken broth
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon chili paste
  • 2 eggs (whisked)
  • scallions (minced peanuts and bean sprouts – optional garnish)

Instructions
 

  • Prepare rice noodles according to package instructions – cooking for 1 minute less than instructed; set aside.
  • Heat a large wok or deep frying pan over high heat and spray with cooking spray. Pat shrimp dry and sprinkle with salt and pepper. Saute in pan until they turn bright pink, about 3 minutes total flipping once. Remove shrimp from pan and set aside.
  • While shrimp are cooking, whisk together chicken broth, lime juice, soy sauce, ginger, fish sauce, brown sugar and chili paste in a small bowl; set aside.
  • Reduce heat of pan to medium and spray with cooking spray. Add the whisked eggs and scramble until cooked, about 90 seconds.
  • To the pan, add the cooked shrimp and the reserved sauce. Heat for 60 seconds or until shrimp are heated through.
  • Add the cooked noodles to the pan and saute until warmed through, about 60 more seconds
  • Garnish with scallions, peanuts and bean sprouts to serve.

Nutrition

Calories: 352kcalCarbohydrates: 58.4gProtein: 21.1gFat: 2.6gSaturated Fat: 0.5gPolyunsaturated Fat: 2.1gTrans Fat: 0gCholesterol: 176mgSodium: 920mgFiber: 0.1gSugar: 3.7g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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10 responses to “Shrimp Pad Thai”

  1. Melissa Avatar
    Melissa

    Is re-heating in the microwave recommended?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yea for sure!

  2. Andrea Avatar
    Andrea

    This was excellent! Thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you liked it!!! :)

  3. Susan Avatar
    Susan

    This sounds very good. The only thing I would regret is using lime juice in place of tamarind. Lime juice is an acceptable substitute, but the dish tastes even better with tamarind, which is how the Thais make it.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes I do agree – Tamarind is ideal but I wanted to make it accessible for those who don’t live near an international grocery store.

  4. Jennifer Avatar
    Jennifer

    I have to try this one. I have it out at restaurants every now and then but I’ve never tried to make it. Thanks for the recipe!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Let me know what you think!!

  5. MatyD Avatar
    MatyD

    I want some now!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It’s so good!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.