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  • Nicole Cook

Shrimp Pad Thai


400g wide rice noodles

⅔ cup chicken stock

½ cup tomato paste

¼ cup fish or soy sauce

4 tbsp granulated sugar

2 tbsp cornstarch

1 tsp grated lime zest

2 tbsp lime juice

1 tsp siracha sauce (plus more for serving)

4 tsp canola oil

2 eggs, lightly beaten

400g large raw and peeled shrimp

1 1/2 cups matchstick carrots

1 sweet red pepper, sliced

2 cloves of garlic, minced

1 tbsp minced ginger root

2 cups bean sprouts

¼ cup chopped unsalted peanuts (optional)

Fresh cilantro for garnish


1. In a large bowl, soak noodles in warm water for 20 minutes.

2. Meanwhile, in a small bowl, whisk together stock, tomato paste, fish sauce, sugar, cornstarch, lime zest and juice and siracha; set aside.

3. In a wok or large skillet, heat 2 tsp of the oil over medium heat; cook eggs, stirring often, for 2 minutes or until scrambled and set. Transfer to a plate.

4. Wipe out wok; add remaining oil. Cook shrimp until opaque or fully cooked, over medium-high heat. Transfer to separate plate. Add carrots, red pepper, garlic and ginger to pan; cook, stirring for about 3 minutes or until slightly tender. Add noodles; stir gently for 1 minute. Add sauce and continue to cook about 3 minutes or until noodles are softened.

5. Return egg mixture and shrimp to wok along with bean sprouts; toss gently for 1 minute or until heated through. Serve sprinkled with cilantro and peanuts.


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