I am definitely a salty savory kind of lady and so is my family. Which is why this recipe is in regular rotation in my house. The ingredients can be somewhat flexible, it doesn’t take long and the leftovers are delicious. Introducing a truly easy shrimp pad Thai recipe!
As a side note – this recipe was actually first shared with me many years ago by my friend Rebecca. She casually invited me over to practice halloween make-up (she’s an amazing make-up artist and hair stylist) and Pad Thai. At that time I had never even considered making Pad Thai at home and I was shocked at how easy she made it look.
Several years I have made the recipe a bit of my own and I encourage you to as well. I still play around with the flavors depending on what I have on hand. Hope you love it!
Pre Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yields: 6 servings
INGREDIENTS + DIRECTIONS
This is exactly what I used in this recipe, but a few of my other favorite vegetables to include are baby corn, bamboo shoots,
- 1 box of Pad Thai noodles
- 1 1/2 c chopped broccoli
- 1 1/2 c carrots
- 1 1/2 c bell pepper
- 1 package of sliced mushrooms
- 1 1/2 c peas (sugar snap or snow)
- 1 1/2 c precooked shrimp
- 1 c Low sodium soy sauce (low sodium is KEY)
- 1 c Peanut butter (preference is for creamy)
- 1 TBSP minced garlic
- 1 TBSP minced ginger
- 1 c Water (thinning sauce)
- Olive oil
- Optional: sriracha or red pepper flakes, green onion, dry roasted peanuts, cilantro
Ok. I can make this meal in under 30 minutes, but after careful consideration I decided that was because I don’t measure much, never have to look at a recipe and often have some of the veggies pre-cut from other meal prep or snacking. All that is to say this meal requires some multitasking and don’t stress about hitting exact quantities, eyeballing is high effective.
First chop all of your veggies up. And if you haven’t thawed your shrimp you should run them under COLD water now in a strainer and get them thawed. While you are running them under water you should cook the Pad Thai noodles.
My FAVORITE hack for rice noodles is to let them cook in boiling water, not even on the stove. Does that sound impossible? I boil water in my kettle, but the noodles in a big bowl, pour the water over and cover with a large plate (if I remember). They will self cook while you make the rest of the meal. You can drain and serve the meal in that bowl again.
At this point you should be like 10-15 minutes in and ready for the sauté and sauce making. Get your oil in a large fry pan and start sautéing your vegetables. DON’T put the shrimp in.
After 3-5 minutes of sautéing start your sauce pan on a medium low heat with peanut butter and soy sauce in it. Stir as it warms to get the ingredients to combine.Once they have mostly combined add your minced garlic and ginger. The sauce will really start to thicken. Start adding water to thin it out to your desired consistency. Remember to keep stirring your veggies and taste your sauce to adjust to your preference.
Just before your veggies are done to your preference (I like mine firmer) lower to a simmer, add noodles, shrimp and sauce. Toss to coat everything in the sauce and give it a few minutes to simmer.
Serve up this easy shrimp pad Thai recipe with cilantro, chopped peanuts, sriracha and/or green onion. Enjoy!
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