search saves

Shrimp Pad Thai

Shrimp Pad Thai created by Elly in Canada

Cooking Light; not exactly traditional

Ready In:
45mins
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"Cooking Light; not exactly traditional"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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!
    Reply
  2. Elly in Canada
    Shrimp Pad Thai Created by Elly in Canada
    Reply
  3. Elly in Canada
    Shrimp Pad Thai Created by Elly in Canada
    Reply
  4. Elly in Canada
    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.
    Reply
  5. Elly in Canada
    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.
    Reply
see 1 more icons / navigate / navigate-down
Advertisement