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Shrimp Pad Thai


8 oz dried rice noodles
1 Tb sesame oil
1 Tb peanut oil
4 small cloves garlic, minced
1 large egg
1 medium red bell pepper
1 lb raw shrimp, peeled and deveined
2 C bean sprouts
2 C chopped napa cabbage
1 C green onion, sliced
4 Tb rice vinegar
2 Tb Thai chili sauce
2 Tb fish sauce
3 tsp sugar
1/4 C roasted peanuts, chopped
lime wedges


1.  Cook rice noodles according to package directions.  Drain and set aside
2.  Mix in a small bowl vinegar, sugar, chili sauce and fish sauce.
3.  Heat large pan over high heat and add oils.  Add garlic and cook until fragrant.
4.  Add red pepper and shrimp and cook until shrimp is cooked through.
5.  Push aside other ingredients in the pan and scramble the egg in the empty spot.  Add noodles, sprouts, cabbage, onion, and sauce mixture.  Stir all together and remove from heat.
6.  Drizzle on an extra 1 Tb of sesame oil after removed from the heat and toss into the pad thai.  Serve with a generous squeeze of lime and peanuts.
  • Author: Carole Jones


  • Serving Size: 1/5th
  • Calories: 423
  • Sugar: 10g
  • Sodium: 1073mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 169mg