Easy Shrimp Pad Thai

Probably my favorite cuisine next to Italian is Thai. So after pizza, pad thai is a very close second. And recently several of the gang took a trip of a lifetime to Thailand and came back talking about the awesome pad thai so of course I had to get me some pad thai STAT! {Click Here} to read about their awesome trip.

For years I've been on the search for a great pad thai recipe, criteria being: great tasting but without the 800 ingredients that some recipes seem to have. Well, I finally found one courtesy of Real Girl's Kitchen starring Haylie Duff, a new favorite cooking show like I needed another one on my DVR!

Unfortunately, my hubby doesn't share the same sentiment towards Thai cuisine. He's a good ole' country boy and is basically meat and potatoes and not much else. So I saved this one for girls night in and also threw in some lettuce wraps which I'll happily share in a later post 😉 and of course a FAB bottle of Chard! Wine is an absolute must on girls night.

But on to the recipe... and this one only requires 10 ingredients which might sound like a lot but I've seen much worse. (not all are pictured below)




  • 9 oz. soba noodles (subs: Bean Threads, Pad Thai Noodles, Angel Hair Pasta)
  • 1/4 cup smooth natural peanut butter {*I used chunky which works fine}
  • 2 tbsp. Asian fish sauce
  • 2 tbsp. reduced-sodium soy sauce
  • 2 tbsp. brown sugar
  • 1 tbsp. Sriracha chili garlic sauce {*I used Thai garlic chili pepper sauce for a little less heat}
  • 4 tsp. sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp. ginger paste (or 1" piece of ginger, peeled and chopped)
  • 1 lb. peeled large shrimp
  • 1/2 cup sliced cremini or baby bella mushrooms {*optional}
  • 1 red bell pepper julienned {*optional}

For garnish:

  • 1/4 cup fresh cilantro {*optional}
  • 1/4 cup roasted peanuts, chopped {*optional}
  • Mung bean or Alfalfa bean sprouts {*optional}
  • 2 limes for serving {*optional}


Cook the noodles according to package directions. Rinse, drain and set aside.

In a blender, combine the peanut butter, fish sauce, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic and ginger with 1/4 cup hot water {I skipped the water cause I like my sauce a little thicker}; puree until smooth and set aside.

Heat a wok or large skillet on medium high. When hot, add 1 tbsp. or spray with veg oil.  If you're opting for the mushrooms and pepper, add the mushrooms first and allow to cook for 1-2 minutes, then add the pepper and allow to cook for 1-2 minutes. Add the shrimp and saute until they just turn pink, about 2-3 minutes. Transfer them to a plate.

Add additional veg oil and return shrimp {and any optional veggies} to the pan along with the peanut sauce and cooked noodles. Stir-fry for 1 minute.

Transfer the pad thai to a serving plate or divide among 4 bowls {2 if you're extra hungy 😉 }. Top with preferred garnishes and enjoy!!




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