Recipe for Shrimp Pad Thai with rice noodles

1 pack uncooked flat rice Pad Thai noodles
2 large Eggs Scrambled
3 tablespoons Oil
3-4 Garlic cloves finely minced or sliced
1/2 teaspoon Ginger minced
Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
2-3 Oyster Mushrooms roughly chop
1 tablespoon lower-sodium Soy Sauce
1 tablespoon Thai Fish sauce
1 tablespoon fresh Lime juice
3 tablespoons Pad Thai Sauce or make your own
1 cup fresh Bean Sprouts
1/4 cup chopped unsalted dry-roasted Peanuts

1/4 Bunch Coriander or Parsley
5-6 leaves fresh Basil chopped
2-3 Green Onion chopped

How to
Cook noodles according to package directions; drain.

Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer.

While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.

Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)

Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs.

Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or coriander.

Recipe Notes:
You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.

Mushrooms are optional. I had some oyster mushrooms and the complimented this dish very well, however, you can use any mushrooms or not use at all.


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.