Shrimp Pad Thai

Shrimp Pad Thai


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This Pad Thai recipe has just the right amount of sweetness, spice, and authentic flavor. Serve up something deliciously unique tonight for dinner!

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Time needed

20 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • For Pad Thai Sauce:
  • 3T. peanut sauce
  • 3T. general kung pao sauce
  • 3 T. sweet teriyaki
  • 2 T. C. fish sauce
  • 1/4 C. sweet & sour sauce
  • For Pad Thai:
  • 4 oz. shrimp, shelled, deveined, and marinated
  • 2 C. rice sticks, re-hydrated
  • ¼ C. rice wine
  • ¼ C. red bell pepper, sliced
  • 1 oz. Thai basil, sliced
  • 2 C. fresh bean sprouts
  • 1 oz. green onions, slant cut
  • 1 T. peanuts, roasted and crushed
  • 1 T. cilantro, chopped
  • 2 T. corn oil
  • lime wedge

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To make sauce, mix well cover and refrigerate. Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 T. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate. Add 2 T. oil to hot griddle or wok and sear shrimp for 1 minute, then add bell pepper. Sauté 30 seconds, add rice sticks, then wine. Cover and let rice sticks steam 1 to 2 minutes until noodles become translucent. Add Pad Thai Sauce, basil, and ¾ of the bean sprouts toss until steaming hot. Add green onions toss well and remove. Garnish with remaining bean sprouts, crushed peanuts, cilantro, and a lime wedge.

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