Pad Thai Shrimp with Peanuts

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 cups) contains 610 calories, 84 g carbohydrate, (2 g fiber), 33 g protein, 17 g fat, (3 g saturated fat), 230 mg cholesterol, and 1600 mg sodium.
  • Calories per Serving: 610
  • Servings: 4
Pad Thai Shrimp with Peanuts



  1. Bring 5 cups water to boil. Remove from heat; add noodles to hot water. Let stand 7-8 min, stirring occasionally until soft and tender. Drain well; set aside. 
  2. Mix Thai stock and sauce together in bowl; set aside.
  3. Add shrimp to large pot of boiling, salted water, blanch 30 sec. Add sprouts and green onions; blanch 5 seconds. Drain and set aside.
  4. Heat 2 tsp oil in stir-fry pan on HIGH until oil faintly smokes. Add egg; cook, scrambling it, until set. Set aside. Wipe out pan with paper towel.
  5. Drizzle remaining vegetable oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. Add onion slices; cook, stirring, 2 min.
  6. Add rice noodles and sauce. Cook, gently stirring, 2-3 min, until noodles are tender.
  7. Add shrimp, vegetables, and egg to pan; mix thoroughly. Top each serving with chopped peanuts and a lime wedge.
Chef Tips
Tofu or chicken can be substituted for shrimp.
Serve with Sriracha Hot Chili Sauce.


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