Shrimp Pad Thai

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This classic shrimp pad thai is easy to assemble with delicious flavors from peanut butter, soy and fish sauces, Sriracha, green onion, and cilantro. And the shrimp are so succulent!

This classic shrimp pad thai is easy to assemble with delicious flavors from peanut butter, soy and fish sauces, Sriracha, green onion, and cilantro. And the shrimp are so succulent!

I love making restaurant dishes at home. Sometimes, staying in is the new going out, especially when I’m home with my kids on a Friday night. Lately, I’ve been on an Asian inspired food kick, and have been making all kinds of new things, like this Shrimp Toast recipe (sometimes, I even make it in my air fryer!).

When it’s time to make dinner, I turn to this recipe. I keep the majority of the ingredients for Shrimp Pad Thai in my pantry, so most days, it’s even faster than takeout. I always have frozen shrimp on hand. This is how I thaw it quickly to whip up dinner in a flash.

Pad Thai is a household favorite because of the rice noodles. They’re so much fun to eat and really tasty. And, the sauce is delicious here, too.

The sauce ingredients are really simple. I just mix together peanut butter, Sriracha, soy sauce, lime juice, fish sauce and a little bit of water until everything gets really creamy. When I mix the shrimp, noodles, veggies, and eggs together, I add the sauce and some of the reserved noodle cooking water to get the perfect consistency.

I wouldn’t be surprised if you never ordered Thai takeout again!

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shrimp pad thai


  • Author: Allie McDonald

Description

This classic shrimp pad thai is easy to assemble with delicious flavors from peanut butter, soy and fish sauces, Sriracha, green onion, and cilantro. And the shrimp are so succulent!

Ingredients

  • 3/4 cup creamy peanut butter
  • 3 Tbsp. water
  • 1 tsp. Sriracha
  • 1  and 1/2 tsp. soy sauce
  • 1 tsp. agave nectar or honey
  • 1/4 tsp. fish sauce
  • 1 lime, juiced
  • 14 oz. rice noodles, cooked according to the package directions
  • 1 tsp. coconut oil
  • 1 bell pepper, thinly sliced
  • 2 eggs, beaten
  • 12 oz. thawed, peeled and deveined jumbo shrimp
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup chopped, fresh cilantro
  • 1/4 cup chopped, fresh green onion
  • 1/4 cup chopped peanuts or cashews

Instructions

  1. In a small bowl mix together the peanut butter, water, Sriracha, soy sauce, agave or honey, fish sauce, and lime juice until creamy. Set aside.
  2. Boil water to cook the rice noodles, and cook according to the package directions. Before draining, reserve 2/3 cup of the noodle cooking water.
  3. Heat the coconut oil in a large skillet over medium heat and add the shrimp. Cook for about 2 minutes per side and remove from the pan.
  4. Add the bell pepper to the pan. Cook until they’re soft, about 7 minutes.
  5. Add the egg to the skillet and scramble with the cooked pepper. When the egg has cooked, after about 5 minutes, add the cooked pasta, peanut sauce, shrimp, half of the cilantro and half of the green onion to the pan.
  6. Toss well to combine.
  7. Serve immediately with the rest of the cilantro, green onion, and chopped nuts.
This classic shrimp pad thai is easy to assemble with authentic flavors from peanut butter, soy and fish sauces, Sriracha, green onion, and cilantro. The shrimp are a succulent addition to the rice noodles. 

2 Responses to “Shrimp Pad Thai”

  1. Tiffani — May 4, 2019 @ 6:41 pm (#)

    Is the 3/4 c of peanut butter accurate?

    • Christine Pittman — May 8, 2019 @ 8:56 am (#)

      Yes, it forms the basis for the sauce.

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