Photo of Shrimp pad thai by WW

Shrimp pad thai

8
7
7
SmartPoints® value per serving
Total Time
43 min
Prep
25 min
Cook
18 min
Serves
6
Difficulty
Moderate
This traditional Thai dish is quite simple to prepare and ready in under 45 minutes! It’s a tasty way to bring a little ethnic flare to your kitchen table. Our recipe calls for the Japanese somen noodles which are wheat based and cook very fast. The egg, soy and broth sauce thins the peanut butter to make the rich sauce when it hits the pan with the hot shrimp. Season your shrimp mildly before adding the sauce as there is a lot of flavor that will come from the sauce ingredients. The crunchy fresh finish of peanuts and scallions brings additional depth to the dish. Serve with a simple green salad.

Ingredients

Uncooked somen noodles

12 oz

Canned chicken broth

1½ cup(s), reduced-sodium

Egg(s)

1 large

Low sodium soy sauce

2 Tbsp

Smooth reduced fat peanut butter

2 Tbsp

Asian hot sauce

1 tsp, or more to taste

Dark sesame oil

2 tsp

Uncooked shrimp

1 pound(s), medium-sized, peeled and deveined

Sweet red pepper(s)

1 medium, diced

Ginger root

1 Tbsp, fresh, minced

Garlic clove(s)

1 medium clove(s), minced

Table salt

¼ tsp

Black pepper

¼ tsp

Uncooked scallion(s)

4 Tbsp, chopped

Peanuts

1 Tbsp, finely chopped

Instructions

  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.