Shrimp Pad Thai ranks in the top 10 of my all time favorite dishes.
If you ever go to a Thai restaurant and you’re not sure what to order, go with the Pad Thai. It almost never disappoints.
If you’re in the need of a quick and tasty dinner recipe at home, then you should also go with Pad Thai.
This dish has a nutty sauce that is bold and flavorful, with just a kick of spice. You can completely customize the veg in it too, from snow peas to broccoli, and even some red bell peppers it all works. Sprinkle with crushed peanuts, and squeeze on a little lime, for a dinner that begs to be made over and over again.
If you’re not a fan of shrimp, switch it out for chicken. Either way it’s a fantastic meal that comes together in less than 30 minutes!
Easy Shrimp Pad Thai
This dish has a nutty sauce that is bold and flavorful, with just a kick of spice. You can completely customize the veg in it too, from snow peas to broccoli, and even some red bell peppers it all works.
Course: Dinner
Cuisine: Asian
Servings: 4
Calories: 530 kcal
Ingredients
- 8 oz linguine pasta
- 2 cups broccoli, cut into small pieces
- 1 cup peas, frozen, thawed
For The Sauce
- ¼ cup peanut butter, creamy
- 3 tbsp soy sauce
- ¼ cup water, hot
- 1 tsp sriracha hot sauce, or more to kick up the heat
For The Pad Thai
- 1 tbsp sesame oil
- 1 pound raw shrimp, peeled and deveined
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 3 tbsp green onion, diced
- ¼ cup cilantro, chopped
- ¼ cup peanuts, finely chopped
- 4 lime wedges
Instructions
- Bring a large pot of water to a boil and cook linguine noodles. Place the broccoli and peas in a large bowl and set aside.
- Prepare the sauce by adding peanut butter, soy sauce, hot water, and sriracha hot sauce in a bowl and whisk till smooth. Set aside for later.
- Place a colander over the bowl of broccoli and peas, then drain your pasta noodles into the colander, allowing the hot water to quickly cook the vegetables. Let sit in hot water until you're ready to add to the wok.
- In a large wok (or large skillet) heat up sesame oil on medium high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and curl in. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Add the sauce to the wok and stir quickly. Toss in the drained noodles and drained vegetables, making sure to coat everything with the peanut sauce.
- Serve warm and topped with fresh chopped cilantro, green onions, chopped peanuts, and a lime wedge.
Nutrition
Calories: 530kcal | Carbohydrates: 60g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1194mg | Potassium: 730mg | Fiber: 7g | Sugar: 7g | Vitamin A: 888IU | Vitamin C: 62mg | Calcium: 137mg | Iron: 3mg
Keywords: broccoli, pad thai, peanuts, Peas, shrimp
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Ivette Torres
This recipe was horrible, the “sauce” was more like paste and everything tasted like peanut butter instead of pad thai, never again, ruined the all the ingredients and the night!
Tiziana
Unfortunately I have to agree. It was like pasta with peanut butter, pretty awful and we threw it all out
Erica
book marked! This recipe looks so do-able! So many pad thai recipes look scary!
Shawn
Thanks Erica! It is a super simple recipe and so tasty too! 🙂
Abby
This sounds so easy, love it! Going on the meal list this week 🙂
Stephanie @ Eat. Drink. Love.
Pad Thai is my favorite Thai dish too! This is so fresh and easy!
Hayley @ The Domestic Rebel
Mmkay, I totally need to make this next week. I LOVE making Asian food at home and I LOVE pad thai. And um, anything with carby noodles smothered in sauce and shrimp and green onions. This is perfection, Shawn!
Shawn
Thanks Hayley! You will love this!
Dorothy @ Crazy for Crust
Shawn, this is great! I need to make it, soon!
Sheila
We love Pad Thai! This looks scrumptious…can’t wait to surprise my boys with this one night soon!