Shrimp Pad Thai

Shrimp Pad Thai
Servings: 4 Prep 15 mins Soak 30 mins Cook 9 mins


  • 1/2 16 ounce package rice noodles (8 oz total)
  • 3 tablespoons packed light brown sugar
  • 2 tablespoons plus 1 tsp fish sauce (such as Thai Kitchen)
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 3 cloves garlic, chopped
  • 3/4 pound raw peeled and deveined shrimp
  • 3 eggs
  • 1 cup bean sprouts
  • 1 cup sliced scallions
  • 1/3 cup chopped roasted unsalted peanuts, plus more for garnish (optional)
  • 1 lime, cut into wedges
  • Fresh cilantro (optional)

Make It

1. Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.

2. In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside. Heat oil in a large nonstick skillet on medium-high heat. Add garlic; saute 30 seconds. Stir in shrimp; saute 2 minutes, flipping once. Move garlic and shrimp to side of pan closest to handle. Tilt skillet so that empty side is closest to burner; add noodles and 1/2 cup water. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, keeping skillet tilted and shrimp untouched. Return entire pan to burner. Pour in fish sauce-brown sugar mixture and stir, combining shrimp and noodles. Make a well in the center. Add 1 egg; when white starts to set (it takes about 1 minute), break yolk with a rubber spatula, scramble and mix into shrimp-noodle mixture. Repeat with remaining 2 eggs, making a well each time. Stir in bean sprouts, 3/4 cup of the scallions and the peanuts.

3. Serve immediately. Garnish with remaining 1/4 cup scallions and, if desired, chopped peanuts, a squirt of lime and fresh cilantro.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 498, Fat, total (g): 18, chol. (mg): 285, sat. fat (g): 3, carb. (g): 59, fiber (g): 3, pro. (g): 26, sodium (mg): 1020, Percent Daily Values are based on a 2,000 calorie diet.