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Pad Thai with Shrimp

(2)
  2 reviews
  • 40 min prep time
  • 40 min total time
  • 18 ingredients
  • 4 servings
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Pad Thai is Thailand’s most well known noodle dish, which you'll find on almost all Thai restaurant menus in America. A trip down the Asian-foods aisle in the supermarket should lead you to its traditional ingredients, such as rice noodles and fish sauce.

Ingredients

4
cups water
1
package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3
cup fresh lime juice
1/3
cup water
3
tablespoons packed brown sugar
3
tablespoons fish sauce or soy sauce
3
tablespoons soy sauce
1
tablespoon rice vinegar or white vinegar
3/4
teaspoon ground red pepper (cayenne)
3
tablespoons vegetable oil
3
cloves garlic, finely chopped
1
medium shallot, finely chopped, or 1/4 cup finely chopped onion
2
eggs, beaten
12
oz frozen cooked peeled deveined medium shrimp, thawed
1/4
cup finely chopped dry-roasted peanuts
3
cups fresh bean sprouts
4
medium green onions, thinly sliced (1/4 cup)
1/4
cup firmly packed cilantro leaves

Steps

  • 1 In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  • 2 Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  • 3 In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  • 4 Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.
  • 1 In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
  • 2 Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
  • 3 In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  • 4 Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

Expert Tips

Thin or thick rice stick noodles can be substituted for the linguine-style stir-fry rice noodles.

Substitute 2 cups chopped cooked chicken for the shrimp.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
Calories from Fat
210
% Daily Value
Total Fat
23g
36%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
240mg
81%
Sodium
1310mg
55%
Total Carbohydrate
59g
20%
Dietary Fiber
4g
14%
Sugars
15g
15%
Protein
29g
29%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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