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Home Dishes & Beverages Stir-Fry Shrimp Stir-Fry

Colorful Shrimp Pad Thai

Name: Colorful Shrimp Pad Thai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings.
Cuisine: Asia, Thai
Ingredients: 6 ounces uncooked thick rice noodles; 1/4 cup rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons sugar; 2 tablespoons fish sauce or additional reduced-sodium soy sauce; 1 tablespoon lime juice; 2 teaspoons Thai chili sauce; 1 teaspoon sesame oil; 1/4 teaspoon crushed red pepper flakes; STIR-FRY:; 1-1/2 pounds uncooked medium shrimp, peeled and deveined; 3 teaspoons sesame oil, divided; 2 cups fresh snow peas; 2 medium carrots, grated; 2 garlic cloves, minced; 2 large eggs, lightly beaten; 2 cups bean sprouts; 2 green onions, chopped; 1/4 cup minced fresh cilantro; 1/4 cup unsalted dry roasted peanuts, chopped

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Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 15 min.

Makes

6 servings

Updated: May. 26, 2022

Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy, beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen

Colorful Shrimp Pad Thai Recipe photo by Taste of Home

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Ingredients

6 ounces uncooked thick rice noodles
1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons fish sauce or additional reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoons Thai chili sauce
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
STIR-FRY:
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3 teaspoons sesame oil, divided
2 cups fresh snow peas
2 medium carrots, grated
2 garlic cloves, minced
2 large eggs, lightly beaten
2 cups bean sprouts
2 green onions, chopped
1/4 cup minced fresh cilantro
1/4 cup unsalted dry roasted peanuts, chopped

Directions

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, sugar, fish sauce, lime juice, chili sauce, oil and pepper flakes until blended; set aside.

In a large nonstick skillet or wok, stir-fry the shrimp in 2 teaspoons oil until they turn pink; remove and keep warm. Stir-fry snow peas and carrots in remaining oil, 1-2 minutes. Add garlic, cook until vegetables are crisp-tender, about 1 minute longer. Add eggs; cook and stir until set.
Drain noodles; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add shrimp, bean sprouts and green onions; heat through. Sprinkle with cilantro and peanuts.

Nutrition Facts

1 cup: 352 calories, 10g fat (2g saturated fat), 208mg cholesterol, 955mg sodium, 38g carbohydrate (10g sugars, 4g fiber), 28g protein.

Colorful Shrimp Pad Thai

Ingredients

Directions

Nutrition Facts

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