Approximate values estimated by AI
Quick Shrimp Pad Thai
75% authentic · Thai-inspired
A simplified version of Pad Thai, using readily available ingredients and a quicker cooking process, perfect for a weeknight meal without sacrificing too much authentic flavor.
Ingredients
- Dried thin rice noodles6 oz
- Shrimp, small, peeled and deveined1/2 lb
- Eggs2
- Garlic, minced2 cloves
- Pad Thai sauce (bottled)1/2 cup
- Vegetable oil2 tbsp
- Bean sprouts1 cup
- Scallions, chopped1/4 cup
- Roasted peanuts, chopped1/4 cup
- Lime wedges, for serving4
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cook rice noodles according to package directions until al dente. Drain and rinse with cold water. Set aside.
- 2
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add garlic and stir-fry until fragrant.
- 3
Push garlic to the side, add the remaining 1 tbsp of oil, and crack in the eggs. Scramble until just cooked, then break up and mix with garlic.
- 4
Add the shrimp and cook until pink, about 1-2 minutes. Add the cooked noodles and Pad Thai sauce. Toss well to combine and heat through.
- 5
Stir in bean sprouts and scallions. Cook for 30 seconds until sprouts are slightly wilted.
- 6
Serve immediately, topped with chopped peanuts and a lime wedge.
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