Total Time
45mins
Prep 30 mins
Cook 15 mins

Cooking Light; not exactly traditional

Ingredients Nutrition

Directions

  1. Add noodles to a large bowl; add hot water to cover; let stand 12 minutes or until tender; drain.
  2. In a small bowl, combine ketchup, fish sauce, sugar, and pepper flakes; set aside.
  3. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
  4. Add in shrimp; stir-fry/saute 2 minutes or until shrimp are done; remove shrimp from pan; keep warm.
  5. Heat 4 teaspoons oil in skillet over med-high heat.
  6. Add eggs; cook 30 seconds or until soft-scrambled, stirring constantly.
  7. Add in sprouts, green onions, and garlic; cook 1 minute.
  8. Add in noodles, ketchup mixture, and shrimp; cook 3 minutes, or until heated.
  9. Sprinkle with peanuts.
Most Helpful

4 5

I used angel hair pasta and you will def need a large pan to stir all of the ingredients even if you use the rice noodles. And yes this dish will serve six! Made it for my husband and I and had a lot of leftovers! Also found this in Cooking Light magazine, it was really good, but I will add more red pepper flakes to turn up the heat some more. Also added extra peanuts for some extra crunch! Healthy and yummy!

4 5

I drastically reduced the amount of ingredients to serve 2. I omitted the egg and substituted the sprouts with finely chopped cabbage and added some slivers of red pepper and celery. I did not have peanuts so added toasted cashew nuts. A delicious easy Pad Thai we both enjoyed! I love Thai food, as the chef said not authentic, but very good.