Shrimp Pad Thai

In a past issue of Cooking Light they had a fast-food recipe makeover. We jumped on this one b/c it looked so tasty. It’s our first pad thai attempt and it definitely was delicious. Plus we got to use our wok, which always makes for a great time. It’s pretty quick to throw together - about 30 minutes. It is spicy, so if you have a sensitive tongue, just cut down on the Sriracha. Serves 3-4 (only will reach 4 if you are super light eaters).


  • 8 ounces uncooked flat rice noodles (pad Thai noodles or similar) 
  • 2 tablespoons dark brown sugar 
  • 2 tablespoons lower-sodium soy sauce 
  • 1 1/2 tablespoons fish sauce 
  • 1 1/2 tablespoons fresh lime juice 
  • 1 tablespoon Sriracha or chili garlic sauce 
  • 3 tablespoons canola oil 1 cup (2-inch) green onion pieces 
  • 8 ounces peeled and deveined large shrimp 
  • 5 garlic cloves, minced 
  • 1 cup fresh bean sprouts 
  • 1/4 cup chopped unsalted dry-roasted peanuts 
  • 3 tablespoons thinly sliced fresh basil


  1. Cook noodles according to package directions; drain. 
  2. While water comes to a boil, combine sugar, soy sauce, fish sauce, lime juice and Sriracha in a small bowl. 
  3. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. 
  4. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. 
  5. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.


grace said...

more sriracha, more! the peanuts are a pleasant surprise here--i guess i just don't eat much pad thai. :)

Biz said...

Yep, a little sriracha goes a long way! The first time my husband wanted to kick up my portion of a dish he poured it on like it was Tabasco (which I can literally drink!). Wowza!

That looks delicious! Hope you are doing well!

Sally said...

Hey Michael and Jessi! Just made this for Pat and me for dinner and it was great! Quick and easy too. Look forward to trying more of ya'lls recipes.

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