Shrimp Pad Thai

READY IN: 45mins
Recipe by ratherbeswimmin

Cooking Light; not exactly traditional

Top Review by dragonpawz

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!

Ingredients Nutrition


  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.

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