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–+ servings
Shrimp Pad Thai

Shrimp Pad Thai

This easy homemade Shrimp Pad Thai recipe is a lightened-up version of the classic dish, made with succulent shrimp, fluffy scrambled eggs, and chewy rice noodles, all tossed in a savory-sweet and tangy sauce. Perfect for a quick and healthy weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Pad Thai Sauce
  • 1.5 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 0.5 teaspoon chili powder or more, to taste
For the Pad Thai
  • 3 ounces packaged rice noodles or rice sticks
  • 2 teaspoons oil such as peanut oil or avocado oil
  • 1 clove garlic finely minced
  • 8 ounces medium-sized shrimp shelled and deveined
  • 2 ounces fried firm tofu cut into slices (optional)
  • 1 large egg
  • 1 large egg white you can use the whole egg if you prefer
  • 5 ounces bean sprouts
  • 1 ounce Chinese chives or scallions, cut into 2-inch lengths
  • 1 tablespoon crushed peanuts
  • lime wedges for serving
  • basil optional for garnish

Method
 

Preparation Steps
  1. Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling.
  2. Rinse the boiled noodles with cold running water.
  3. Mix all the seasoning ingredients in a small bowl until well combined, set aside.
  4. Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring.
  5. As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds.
  6. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds.
  7. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles.
  8. Next, add the bean sprouts and chives and continue stirring.
  9. As soon as the bean sprouts are cooked, stir-in the crushed peanut.
  10. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

This recipe is a lighter take on traditional Pad Thai, focusing on fresh ingredients and balanced flavors. Feel free to adjust the chili powder for your preferred level of spice. For a gluten-free option, ensure your fish sauce is certified gluten-free.
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