Photo of Shrimp Pad Thai by WW

Shrimp Pad Thai

Points® value
Total Time
43 min
25 min
18 min
This traditional Thai dish is actually quite simple to prepare. It’s a tasty way to bring a little ethnic flare to your kitchen table.


Uncooked somen noodles

12 oz

Chicken broth

1½ cup(s), reduced-sodium

Raw egg

1 large

Low sodium soy sauce

2 tbsp(s)

Smooth reduced fat peanut butter

2 tbsp(s)

Asian hot sauce

1 tsp(s), or more to taste

Dark sesame oil

2 tsp(s)

Uncooked shrimp

1 medium, medium-sized, peeled and deveined

Red bell pepper

1 medium, diced

Ginger root

1 tbsp(s), fresh, minced


1 clove(s), large, minced

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Uncooked scallions

4 tbsp(s), chopped


1 tbsp(s), finely chopped


  1. Cook noodles according to package directions without added salt or fat. Drain, transfer to a large bowl and cover with foil to keep warm. (Note: You can substitute vermicelli noodles for the somen noodles, if desired.)
  2. Meanwhile, in a medium bowl, whisk together broth, egg, soy sauce, peanut butter and hot sauce; set aside until ready to use.
  3. Heat oil in a large non-stick skillet over medium-high heat. Add shrimp, red pepper, ginger, and garlic and sauté until shrimp just begin to turn pink, about 3 minutes (they won’t be fully cooked yet).
  4. Season shrimp mixture with salt and black pepper. Add chicken broth mixture and bring to a simmer. Cook until shrimp are bright pink and cooked through (mixture will be lumpy from the cooked egg), stirring constantly with a wooden spoon, about 2 to 3 minutes.
  5. Stir shrimp mixture into noodles and mix well. Transfer noodle mixture to individual plates and top each serving with 1 tablespoon of scallions and 1/4 tablespoon of peanuts. Yields about 1 cup per serving.