You can make this yummy Thai classic in no time. Find fish sauce and chili garlic sauce in the Asian foods aisle of your grocery store. &mdash;Elise Ray, Shawnee, Kansas

Shrimp Pad Thai

rice noodles

shrimp

canola oil

onion,

garlic clove,

egg,

coleslaw mix

green onions, thinly sliced

rice vinegar

sugar

soy sauce

fish sauce soy sauce

chili garlic sauce

peanuts

cilantro leaves

Cook noodles according to package directions.

In a large nonstick skillet or wok, stir-fry shrimp in oil until shrimp turn pink; remove and set aside. Add onion and garlic to the pan. Make a well in the center of the onion mixture; add egg. Stir-fry for 2-3 minutes or until egg is completely set.

Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce and peanuts; heat through. Return shrimp to the pan and heat through. Drain noodles; toss with shrimp mixture. Garnish with cilantro.

We thought this was delicious. The flavor was delicate, but not bland,. I had to substitute pad Thai sauce for the garlic chili sauce, because that is what I had. Also, I substituted monk fruit (sugar replacement) for the sugar. I don’t think either of these substitutions were significant. We would make this again. I just noticed that someone added lime juice. That might be nice.

This is a good base recipe, thank you for that. Unfortunately it's too bland for my taste so I jazzed up the sauce. Rice wine vinegar, brown sugar, soy sauce, mirin, oyster sauce (didn't have fish sauce) and gochujang (didn't have chili garlic sauce), fresh lime & zest and lots of fresh ginger & garlic. Also added bean sprouts. Used everything else in the recipe. My family wants it in our rotation!

I did not love this recipe. I followed it as written but it just didn't have any depth of flavor in the sauce. I found it bland but hot-spicy from the chili sauce. It was ok as a light version of pad thai but not great. Will keep looking for a better one.

Has anyone tried this without the chili garlic sauce, something my husband can't eat?  Perhaps ketchup with a little chili powder?

I made this and the flavors were very good. However, I did mess up the noodles. I am not familiar with working rice noodles and I could not find the thick rice noodles. The package said to place them in boiling water and simmer for 3-5 minutes. I forgot about them and probably left them in the water for 10 minutes. Still, when I added them to the wok, they looked okay.Wrong!Somewhere along the way they turned into Gorilla glue, which made for a very "lumpy", but tasty, dish. I would suggest to cook as directed--pay attention to the time!--and remove them to an ice water bath to stop the cooking process. There's more than enough heat in the wok to warm them up and, once warm, add the shrimp to heat.

This is great, and quick. I’ve used chicken and I’ve used shrimp. I’ve also added a few extra eggs as I love the eggs in my pad Thai. I’ve made it as written. And I’ve made it with added baby broccoli. I’ve also subbed the sauces for just plain bottle of pad Thai sauce. Slice a lime into quarters and it’s a great Thai dish!

This was delicious! I had all the ingredients in my fridge and pantry. It had so many flavors and textures. I will definitely be making this again!!!  I'll try it with chicken maybe next time.

This recipe is perfect! It is just like the Thai food that I used to order from a restaraunt that is no longer around. I am so happy I came across this! I swapped the shrimp for chicken because my husband doesnt like seafood. I will be making this for life.

I made this recipe last night for the 2nd time.  I made it the first time 2 weeks ago for my wife and I, and we loved it, so I made it again last night for our visiting daughter(Asian food lover), and it was a big hit, again.  The use of cole slaw veggie mix is a great time saver.  I didn't have cilantro, so garnished with Italian parsley, and was still good.  Definitely a keeper!

Absolutely fantastic! Tastes exactly like the Pad Thai dish from one of our favorite restaurants. Now I can have it anytime at half the cost! It may look like a lot of ingredients, but it really pulls together quickly. The only changes we made were to add a squeeze of lime, eliminate the peanuts, and use Sriracha sauce as/in place of the chili garlic sauce that was called for. You could change this up easily and add chicken or tofu to this dish to suit your tastes and budget.

I agree with Jenyoun--this is too sweet. Next time I will not add the sugar. I used a pre-prepared cole slaw mix of cabbage and carrots and added fresh bean sprouts.  It also needs more spice and heat--next time will add sriracha sauce , red pepper flakes and top if off with fresh lime. I think the fish sauce, peanuts and fresh cilantro are key elements to include in this recipe.

I added lime juice at the end-1/2 lime, and it was even better-more authentic it seemed. Love it!

I made this recipe. I love Pad Thai but had never made it before. It was easy and it was good.   I used all soy sauce and no fish sauce but next time I think I'll use the fish sauce just to see the difference. I would definitely make it again!

My 2year old son loved it but my husband and I did not. Too sweet and not enough veggies. I would perhaps try it again with some carrots or bean sprouts thrown and some sriracha.

When this was published in 2015, it became one of my favorite standbys for a quick meal with our all-time favorite base: shrimp.  Over the course of the last three years when I have made it again, I have tried several variations, all of which have been wonderful. I think the secrets to this recipe is using small shrimp, adding the coleslaw mix, and the chili garlic sauce.

This had great flavor. Often recipes on here are lacking oomph. Not this one. Even the 6 yr old liked it. One can easily add more chili garlic if they want more spice. I followed recipe as is and it was perfect. Hubby said this needs to be made monthly.

I absolutely loved this! It was so easy and delicious! I will be adding it to my menu!

It was great! Tasted very authentic and I have made the version with 30+ ingredients before.  This saved time and money and was truly good.  I made pot stickers and chicken satay to go with it.  Since my hubby does not like onions I grated the onion in instead of chopping it.  (That's how I hide it from people who don't like onions) Great Recipe

So good, my husband says he could eat this every day!

My husband and I both agreed that it was "okay."  Would not make again.  Sorry.  We have never tried Pad Thai before, perhaps we just don't like Pad Thai.

I think this recipe is fantastic!  I've made many pad thai recipes that are far more complicated with far more ingredients that do not pack the flavor punch that this does.  I think it is essential to use the fish sauce and peanuts, AND to add cilantro.   If shrimp isn't your thing, you could easily add tofu, chicken, or just leave it out.  This is replacing all other pad thai recipes I use.  Excellent.

This was a very straight forward recipe that my wife and I enjoyed very much.  I am getting ready to make it again.

Wonderful recipe.  This is a family favorite!

https://videodam.tmbi.com/wp-content/uploads/2022/04/ShrimpPadThai_DIYD_45967_032222_H.mp4

Check out this video for how to make Shrimp Pad Thai

shrimp pad thai

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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