Simplified Pad Thai Shrimp

Worth the effort: Simplified Pad Thai Shrimp

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 25 minutes

Simplified Pad Thai Shrimp


  • 8 ounces thick rice stick noodles (see tips below)
  • 1/4 cup freshly squeezed lime juice
  • 1/3 cup water
  • 3 tablespoons fish sauce
  • 1 tablespoon unseasoned rice vinegar
  • 3 tablespoons brown sugar
  • 4 tablespoons vegetable or canola oil, divided
  • 3/4 pound medium (40/50) shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 2 large eggs, beaten lightly
  • salt
  • 6 tablespoons chopped unsalted roasted peanuts
  • 3 cups bean sprouts, well rinsed
  • 5 whole scallions (green onions), sliced thinly
  • 1 medium lime, cut into wedges
  • 1/2 cup chopped fresh cilantro


  1. Cover noodles with hot tap water (not boiling) in a large bowl and soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles and set aside.
  2. While noodles soak, stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 Tablespoons of oil together and set aside. Prep and measure out the rest of the ingredients while noodles are soaking.
  3. Pat shrimp dry with paper towels. Heat 1 more Tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add shrimp, spread into single layer, and cook without stirring for 1 minute. Stir shrimp and continue to cook until spotty brown and just pink around the edges, about 30 seconds. Transfer shrimp to its own bowl, cover, and set aside.
  4. Add remaining Tablespoon of oil and garlic to skillet and return to medium heat until fragrant, about 30 seconds. Add eggs and 1/4 teaspoon salt and cook, stirring vigorously until eggs are scrambled, about 20 seconds.
  5. Stir soaked noodles into eggs. Add fish sauce mixture, increase heat to high, and cook, tossing constantly, until noodles are evenly coated. Add 1/4 cup of peanuts, bean sprouts, all but 1/4 cup of scallions and cooked shrimp. Continue to cook, tossing constantly, until noodles are tender, about 2 minutes (if not yet tender, add 2 Tablespoons water to skillet and continue to cook until tender).
  6. Transfer noodles to serving platter and sprinkle with remaining scallions and peanuts. Serve, passing lime wedges and chopped cilantro.
  • Be sure to use the wide, fettuccine-style rice noodles.
  • For spicy noodles, add a pinch of cayenne to the finished dish or serve with tabasco.
SOURCE: (Adapted slightly from The Best 30 Minute Recipe)

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