Shrimp pad thai

Gluten Free, Dairy Free, Soy Free

2 Servings, 670 Calories/Serving

20 - 30 Minutes

This is one of the world’s most beloved stir-fries for good reasons. Most of us buy it to-go, but it comes together so easily, it’s worth adding to your weeknight repertoire—especially when we send you the ingredients. The name means merely “shrimp in a Thai style.” In Thailand, it’s traditionally made with dried shrimp; fresh are a more recent, luxurious addition. The rice noodles are cooked twice, so be careful not to over-soak them in the first step. You want them to retain their delicate, chewy texture.


  • ¼ pound flat rice noodles
  • 1 to 2 shallots
  • Peeled fresh garlic
  • 2 pasture-raised organic eggs
  • 3 scallions
  • Fresh cilantro
  • 3 tablespoons roasted peanuts
  • 1 lime
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon kimchi chile flakes (optional)
  • 3 ounces bean sprouts
  • Pad thai sauce (fish sauce - brown sugar - rice vinegar)



Soak the rice noodles

  • Set the rice noodles in a large bowl.
Bring 1½ quarts salted water to a boil. Pour the boiling water over the rice noodles and let soak until just tender, 6 to 7 minutes. Drain the noodles, then toss with 1 to 2 teaspoons oil to prevent sticking.
While the water heats and the noodles soak, prepare the remaining ingredients.


Prep the pad thai ingredients

  • Peel and thinly slice the shallot.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Crack the eggs into a small bowl and lightly beat.
  • Trim the root ends from the scallions; finely chop the scallions.
  • Coarsely chop the cilantro.
  • Coarsely chop the peanuts.
  • Cut the lime into wedges.


Cook the pad thai

  • Rinse the shrimp and pat dry.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallot and garlic, season with salt, and cook, stirring occasionally, until softened and just beginning to caramelize, 1 to 2 minutes.
Add the shrimp and as much kimchi flakes as you like. Cook, stirring occasionally, until the shrimp is pink and just cooked through, 3 to 5 minutes. Stir in the rice noodles, eggs, bean sprouts, and pad thai sauce and cook, stirring, until the egg is cooked and the noodles are well coated in the sauce, 2 to 3 minutes. Season to taste with salt and pepper, if needed. Remove from the heat and stir in the scallions and cilantro.



Transfer the pad thai to individual plates or bowls, garnish with the peanuts and lime wedges, and serve.

Nutrition per serving: Calories: 670, Protein: 34 g, Total Fat: 26 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 7 g, Saturated Fat: 3.5 g, Cholesterol: 340 mg, Carbohydrates: 79 g, Fiber: 5 g, Added Sugar (brown sugar): 7 g, Sodium: 1590 mg

Contains: eggs, peanuts, shellfish, fish

Similar Recipes

Argentinian grilled chicken and summer vegetables with green rice
Paleo Friendly, Gluten Free, Dairy Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy Free
Baked salmon with bok choy and snow pea-radish slaw
Paleo, Gluten Free, Dairy Free