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    You are in: Home / Recipes / Shrimp Pad Thai Recipe
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    Shrimp Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Abby Falck's Note:

    This is NOT an authentic Pad Thai recipe, but it's a delicious version of American Pad Thai. Based on Cook's Illustrated's Pad Thai with some additions from It comes together VERY quickly once you start cooking, so make sure all your ingredients are prepared in advance.

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    Units: US | Metric


    Stir Fry

    Serve with


    1. 1
      In a large bowl or pot, soak the noodles in hot tap water until they are just pliable enough to wrap around your fingers, about 15-20 minutes. Drain. While they soak --
    2. 2
      In a small bowl, stir together sauce ingredients until sugar is dissolved.
    3. 3
      In a large skillet, heat 2 Tbsp of the oil over high heat until shimmering.
    4. 4
      Add noodles and sauce. Stir constantly with tongs until noodles have softened, about 30-45 seconds.
    5. 5
      Push noodles to one side of the pan. Add the other 2 Tbsp oil, garlic, onion, and shrimp.
    6. 6
      Cook until shrimp are just starting to turn opaque, about 30 seconds, then stir noodles and shrimp mixture together and move everything to the outside of the pan, leaving a well in the center.
    7. 7
      Add the eggs to the center well, allow to cook undisturbed until starting to solidify, then break into pieces with your tongs and mix together with the noodles and shrimp.
    8. 8
      Once the eggs and shrimp are fully, but just barely, cooked, turn off the heat and stir in the bean sprouts, peanuts, scallions and cilantro.

    Ratings & Reviews:

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    Nutritional Facts for Shrimp Pad Thai

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 582.9
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 3.5 g
    Cholesterol 236.2 mg
    Sodium 1850.5 mg
    Total Carbohydrate 68.3 g
    Dietary Fiber 3.0 g
    Sugars 13.1 g
    Protein 24.9 g

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