Shrimp Pad Thai

I was sitting here working on a post about creating strong sibling bonds among my children.  Ironically, the kids were bickering nonstop in the living room so I decided to put that post on hold temporarily.  Instead,  I would like to share a super easy and delicious shrimp pad Thai recipe.

On special occasions we will order from the Thai restaurant just up the street.  The kids favorites are fried rice and shrimp pad Thai.  I attempted to make shrimp pad Thai while my mom was in town a few weeks ago and it didn’t turn out so well.  Well, it is her loss that she missed the second attempt because it turned out great!  Sorry mama…I promise I will make this version on your next trip down.

Audrey helped me make it while Alex and Ava jumped in the trampoline.

When they stepped inside the house and asked what was for lunch they were quite skeptical when I told them pad Thai (they remembered my first attempt).  I assured them that this one was different and because they love me they took another, very small, taste.  After that small taste they ate up their entire bowl, score!

This dish took about 20 minutes from start to finish and about 10 minutes for the kids to devour their lunch.  I even had leftovers for my lunch the next day.

Here is what you need:

8 ounces flat rice noodles (pad Thai noodles), 2 tablespoons Sucanat (or brown sugar), 2 tablespoons Bragg’s liquid amino (or soy sauce), 1 1/2 tablespoons fish sauce, 1 1/2 tablespoons fresh lime juice, 1 tablespoon chili garlic sauce, 3 tablespoons coconut oil (or oil of choice), 1 cup green onion pieces, 8 ounces peeled & deveined shrimp, 5 garlic cloves (minced), 1 cup fresh bean sprouts, 1/4 cup chopped unsalted dry roasted peanuts, 3 tablespoons sliced fresh basil   *I add 8 ounces of snow peas because my kids love them, it is totally optional*

Here is what you do:  Cook noodles according to package directions, drain.  Combine sucanat, liquid amino (or soy sauce), fish sauce, lime juice, and chili garlic sauce in a small bowl.

Heat a large skillet or wok over medium-high heat.  Add oil to the pan.  Add onion pieces, shrimp, and garlic.  Stir fry 2-4 minutes or until shrimp is almost done.

Add cooked noodles and snow peas, toss to combine.  Stir in sauce and cook while stirring constantly to combine.  Add bean sprouts, peanuts, and basil then stir until completely combined.


Serve immediately.


If you enjoyed this you may like Super Easy Shrimp Scampi or Spicy Shrimp Pasta.  To see more of my recipes please click here.



7 thoughts on “Shrimp Pad Thai

  1. I got the castor oil (and it turns out the oil cleansing method did not make my face happy at all…but, I did come up with my own cleanser that does make my face happy). I was happy when the commissary started carrying Bragg’s apple cider vinegar. Never know what they’ll have (and they have no say in what they get) so I have to stock up when they have out-of-the-ordinary items like that.

  2. Jenny says:

    This looks amazing. I have tried to make pad thai several times with very little success and I finally gave up on it. I guess I overcook the noodles because they always turn out sticky and gummy. Yuck. I switched to curries and haven’t looked back! I love how Audrey helps in the kitchen, she is the cutest little cutie pie ever!

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