These Shrimp Pad Thai Noodles are out of this world delicious! Its easy to make, perfect for a weeknight dinner and so packed with gorgeous color and flavor. You are going to want to make these asap!
Man it has been a while since posting a new recipe here. Life has been so busy that the days are just flying by in a giant blur! We’ll be hosting Mothers Day/Jacks birthday this weekend and have been working on lots of projects to get outside set. I made this AMAZING Shrimp Pad Thai Noodles last week and had to share! While I’d love to take credit for this one, the recipe comes from one of my favorite food bloggers, Cooking Classy!
Her original recipe uses chicken which is equally fabulous but I wanted to switch it up to shrimp simply because my kiddos love shrimp! The flavors in this Shrimp Pad Thai Noodles is really incredible. The sauce is simple, the flavors are and colors are bright and this recipe really is easy! Shrimp cook up so quickly which is part of why I love using them for crazy weeknight meals. I will say, to save yourself some time try to find peeled and deveined shrimp or ask your seafood department person to do that for you while you shop.
Like I mentioned, this really is an easy recipe and I will note that it all comes together quickly so make sure to do all the prep before… so have all the veggies cut/measured and ready to go. In here we’ve got thai rice noodles that I just LOVE! Thinly sliced carrots, red bell pepper, bean sprouts, scallions and garlic add incredible flavor. One of my favorite things about this dish is finishing it off with chopped peanuts and lots of fresh cilantro!
- 10 oz Thai rice noodles
- 1 lb shrimp, peeled and deveined
- 2 Tbsp vegetable oil
- 1/4 cup packed dark-brown sugar
- 1/4 cup soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1 red bell pepper, sliced into thin strips and strips halved Coupons
- 1 1/2 cups matchstick carrots {found done in the grocery store}
- 2 cloves garlic
- 4 green onions, whites minced, greens sliced into 1-inch pieces
- 2 cups bean sprouts
- 3 large eggs
- 1/2 cup unsalted peanuts, roughly chopped
- cilantro
- lime wedges
- Red pepper flakes and sesame seeds (optional)
- Cook the rice noodles according to directions listed on package. I like to rinse them with cold water after they cook. Set aside.
- In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
- While noodles are cooking, heat oil in a wok or large non-stick skillet over medium-high heat. Once hot add the shrimp and cook for 2-3 minutes per side. Transfer to a plate, leaving oil in pan.
- Add bell pepper and carrots and saute 1 – 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center.
- Cook and scramble until eggs have cooked through. Add in shrimp, noodles and sauce and toss everything together and cook 1 – 2 minutes.
- Serve warm topped with lime wedges, cilantro, peanuts and optional red pepper flakes and sesame seeds.
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