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

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.

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