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Shrimp Pad Thai
Shrimp Pad Thai
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Shrimp Pad Thai

4 stars (227) Rate this recipe
Preparation
20 MIN
Cooking
15 MIN
Servings
4
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Ingredients

Peanut Sauce

Pad Thai

Preparation

Peanut Sauce

  1. In a bowl, combine all of the ingredients. Set aside.

Pad Thai

  1. In another bowl, combine the shrimp with the soy sauce. Refrigerate.
  2. Place the noodles in a large bowl of boiling water. Let soak for 10 minutes; the noodles should be very al dente. Rinse and drain. Set aside.
  3. In a wok or large skillet over medium-high heat, soften the white parts of the onions, the garlic and ginger with the sambal oelek in the oil.
  4. Add the peanut sauce, egg, shrimp mixture and noodles. Cook for 3 minutes, stirring until the shrimp are cooked through and the sauce coats the noodles. Adjust the seasoning. Add more chicken broth, if needed. Sprinkle with the bean sprouts and the green parts of the onions. Serve with peanuts and lime wedges, if desired.

Comments

  1. I love Ricardo's recipes, but I found this one tasteless. Many have added so many ingredients that it's not longer the original recipe. I have half leftover, I'm going to doctor it to make it more exciting.

  2. La sauce est délicieuse. Je servirais un petit sauté de légumes asiatiques à côté pour un repas complet.

  3. This recipe is amazing with a few modifications. To the people grumbling about flavourness taste, it notes "adjust seasoning" at the end of the recipe for a reason! I recommend: - doubling the egg and soy sauce - adding an extra 2 tbsps of peanut butter - using a mixture of olive oil and sesame oil - adding 1 and 1/2 tbsp paprika powder at the very end (idea taken from another pad thai recipe I have).

  4. Makes a great flavourless wallpaper paste. I think all of the 5 star ratings are by people who have never had pad Thai

  5. Really enjoyed the flavour. My only comment is that the sauce was a bit thick. I thinned it with chicken broth and it was fine. Next time I will add the noodles once the shrimp is cooked and use the thinner sauce. Otherwise this is a great recipe.

  6. Like the recipe. Made it with deboned chicken thighs. Didn't add the fish sauce. Added one shredded carrot. Was very good. Don't change the acid in this recipe!

  7. I am giving this 4 stars because I had to change the recipe a bit. Way to much rice vinegar. I cut back to 1 TBS or even omit it and increase the fish sauce to 2 TBS. I use 1 TBS of sugar and 1 TBS of lime and increase if desired. I always omit soy sauce and it's not even missed! Now the recipe is over the top. Thanks so much for the almost perfect recipe. My entire family, even my 2 toddlers, loves this which is rare. :)

  8. Great recipe!! We made a peanut-free chicken and shrimp version using soy butter and soy nuts. Huge hit with kids and adults!

  9. Have you got any suggestions for making this for a family with a peanut-allergy? My daughter is fine with tree-nuts. Thanks in advance!

  10. Had this last night...excellent!

  11. Followed the recipe except didn't add bean sprouts. I also only used about 2/3 of the noodles and added more spice -more sauce ( used sriracha which may not be as hot) and a couple of crushed dried chilies. It is very good but next time I will used even less noodles to keep down the carbs.

  12. This recipe is amazing! I used boneless, skinless chicken breast pieces (2 inch x 1/2 inch) that I marinated in sesame oil and soya sauce instead of the shrimp. I added the marinated chicken pieces directly after the sambal in Step 4 to allow it to brown slightly before going on to Step 5. Finished it with some fresh cilantro, fresh lime and chopped peanuts. Totally delightful!

  13. Any chance of a sugar free substitute for diabetic alternative? Other than fake sugar replacements. It would be super if recipes offered this option. Lots of us out there. Thanks

  14. Great recipe! Even the kids liked it!

  15. This recipe is absolutely delicious. My whole family loved it.I add fresh cilantro and the end and extra egg. Thanks for the great recipe. Its a family favourite.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.