Shrimp Pad Thai

pad thai in a wok with green onions and cilantro.

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Juicy shrimp, chewy rice noodles, and a lightened-up sweet-tangy peanut sauce come together in one wok for a 30-minute Shrimp Pad Thai that tastes like take-out but fits a weeknight. Naturally dairy-free with an easy gluten-free swap, this reader-tested favorite delivers balanced Thai flavor without fuss.

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Prep Time20

Cook Time10

Total Time30

Servings:

Author: Molly Thompson

INGREDIENTS

Shrimp Pad Thai

8 oz wide rice noodle
2 Tablespoons sesame oil divided
1 lb shrimp peeled and deveined
1 red bell pepper thinly sliced then halved
1 shallot minced
1 cup matchstick carrots
4 cloves garlic minced
3 eggs beaten
2 cups bean sprouts
2 green onions chopped
1/2 cup unsalted peanuts roughly chopped
1/4 cup cilantro chopped

Pad Thai Sauce

1/4 cup soy sauce or coconut aminos for gluten free option
1 Tablespoon lime juice
2 Tablespoons rice vinegar
1 Tablespoon fish sauce
3 Tablespoons coconut sugar or brown sugar
1 Tablespoon sriracha or red chili paste plus more if you want more heat
3 Tablespoons creamy peanut butter
1/2 teaspoon ground ginger

INSTRUCTIONS

Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.
8 oz wide rice noodle, 2 Tablespoons sesame oil
Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.
1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.
1 lb shrimp
Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes.
1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.
3 eggs beaten
Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.
2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro

Notes

Gluten-free: swap soy sauce for coconut aminos and double-check fish sauce brand.

Heat level: 1 Tbsp sriracha = medium. Add extra at the table for spice lovers.

No wok? Use a 12-inch stainless skillet and work fast to keep heat high.

Make-ahead: whisk sauce up to 5 days early; store in jar in fridge.

Leftover tip: Rinse cold noodles briefly, then reheat in skillet with 2 Tbsp water to loosen.

Nutrition

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