Ingredients for 10 Minute Shrimp Pad Thai
- 8 oz dry flat rice noodles
- 1/4 cup creamy peanut butter
- 1 tbsp sambal oelek chili paste
- Lime, Zest Of
- 2 tbsp fish sauce
- 1 tbsp dark brown sugar
- 1 tbsp vegetable oil
- 1 lb shrimp, peeled and deveined
- 1/2 cup cherry tomatoes, halved
- 1/2 cup bean sprouts
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts, for garnish
- lime wedges, for garnish
- 2 tablespoons lime juice
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How to Make 10 Minute Shrimp Pad Thai
- Place 8 oz rice noodles in a large bowl.
- Cover with 2 cups very hot tap water, stir gently, and let stand until tender, about 20 minutes. Do not oversoak.
- Drain noodles, reserving 1 cup of the soaking liquid.
- In a medium bowl, whisk together: 1/4 cup creamy peanut butter, 1 tablespoon sambal oelek (or to taste), 1 tablespoon lime zest, 2 tablespoons fish sauce, and 1 tablespoon brown sugar.
- Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat until shimmering.
- Add 1 lb shrimp and cook until pink and nearly cooked through, about 2-3 minutes per side.
- Add the drained noodles and peanut butter sauce to the skillet.
- Stir in 1 cup reserved noodle soaking liquid.
- Cook, stirring frequently, until noodles are heated through and sauce is fragrant, about 2-3 minutes.
- Remove from heat and stir in 2 tablespoons lime juice. Season to taste with additional fish sauce and/or soaking liquid, if needed, to adjust consistency.
- Add 1/2 cup cherry tomatoes, halved; 1/2 cup bean sprouts; and 1/4 cup chopped fresh cilantro.
- Toss gently to combine.
- Serve immediately, garnished with chopped peanuts, extra cilantro, and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
31g
Fat
14g
Carbs
20g
