Shrimp Pad Thai
This may not be an “authentic” Shrimp Pad Thai Recipe, but its good enough for us at home 🙂
I didn’t want this week to go by on me without getting a post in for Presto Pasta Nights.  I missed out last week with so much going on.  I did a quick look at Cooking Light’s website for some quick shrimp meals I could fix.  Naturally, I gravitate towards an Asian style with noodles of some kind.  I’d never made Pad Thai and when I saw the recipe I knew I would be trying it out tonight!
 Shrimp Pad Thai
This recipe didn’t call for anything that gave the dish any more color than green and I felt it needed something to contrast with that, so I added some red peppers to the mix.  I also didn’t have any teriyaki sauce so I made my own!  Normally the recipe calls for creamy peanut butter but I had nothing but crunchy so that’s what I went with.  All in all it turned out pretty good and leftovers are in the fridge waiting for me to take to work for my lunch tomorrow!

 

Shrimp Pad Thai
Author: adapted from Cooking Light
Ingredients
  • Pad Thai
  • 4 ounces uncooked Pad Thai noodles
  • 1/4 cup teriyaki sauce (recipe at end of post)
  • 4 tablespoons hot water
  • 3 tablespoons crunchy peanut butter
  • 1/4 teaspoon red pepper chili flakes
  • 2 teaspoons dark sesame oil
  • 1 clove garlic, minced
  • 1/2 pound peeled and de-veined large shrimp
  • 2 cups snow peas
  • 1/2 red pepper, sliced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted peanuts
  • lime wedges
  • Teriyaki Sauce
  • 1/4 cup soy sauce
  • 1 cup water
  • 1 inch chunk fresh ginger, grated
  • 1 garlic clove, minced
  • 3 tablespoons brown sugar
  • 1/4 cup water
  • 2 tablespoons cornstarch
Instructions
To make Pad Thai:
  1. Cook Pad Thai noodles according to package directions, drain and set aside.
  2. Combine teriyaki sauce, hot water, peanut butter, and red pepper flakes, stirring with a whisk.
  3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and saute 1 minute. Add shrimp and sauté for 2 minutes or until shrimp are almost done. Add teriyaki sauce mixture, and cook for 2 minutes or until sauce thickens, sauce will thicken quickly. Add pasta, red pepper slices, and snow peas; cook for 2 minutes or until thoroughly heated.  Stir well, sprinkle with cilantro and peanuts and serve with lime wedges.
To make Teriyaki Sauce:
  1. Mix soy sauce, 1 cup water, ginger, garlic and brown sugar in small saucepan and bring to a boil.
  2. Mix 1/4 cup water and cornstarch until smooth and stir into bubbling soy sauce mixture.  Stir constantly to prevent lumping.  This will thicken quickly.  Remove from stove and store in airtight container in refrigerator.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

5 Comments

  1. Susie March 13, 2012 at 2:40 am - Reply

    Thanks Shelby! I'll be using this next week, although I'll probably make it chicken instead of shrimp.

  2. Pegasuslegend March 13, 2012 at 11:25 am - Reply

    That looks amazing Shelby! LOVE IT!!

  3. Alisha March 16, 2012 at 1:09 am - Reply

    Yummy, yummy, Shelby! Thanks for sharing with PPN this week! 🙂

  4. Kristin King April 24, 2014 at 11:00 pm - Reply

    Haha, I love that you used crunchy peanut butter in this! Why not, right?!? I love pad thai and I never have it because we rarely go out to eat but now I am going to try making my own! Great recipe, thanks!

    • honeyb April 24, 2014 at 11:49 pm - Reply

      Thanks Kristin! I hop you enjoy it!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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