Shrimp pad thai

Gluten Free, Dairy-Free, Soy-Free

2 Servings, 640 Calories/Serving

20 – 30 Minutes

Made with wild Gulf shrimp and pastured eggs, our healthy spin on the beloved stir-fry is fast and gluten-free, thanks to quick-cooking rice noodles.


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

Chef's Tip

Pad thai means, simply, “shrimp in a Thai style.” In Thailand, it’s traditionally made with dried shrimp; fresh shrimp are a more recent and luxurious addition. The rice noodles are cooked twice, so be careful not to oversoak them in the first step. You want them to retain their delicate, chewy texture.



Soak the rice noodles

  • Set the rice noodles in a large heatproof bowl.
In a small sauce pot, bring 1½ quarts 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 pad thai.


Prep the pad thai ingredients

  • Peel and thinly slice the shallots.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Crack the eggs into a small bowl. With a whisk or fork, lightly beat until just blended.


Start the pad thai

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Stir in the shallots and garlic, season with salt, and cook until beginning to soften, 1 to 2 minutes.
Add the shrimp and as many kimchi chile flakes as you like. Cook, turning once or twice, until the shrimp are firm and cooked through, 2 to 3 minutes. Stir in the rice noodles, eggs, bean sprouts, and pad thai sauce base and cook, stirring, until the eggs are cooked and the noodles are well coated with the sauce, 2 to 3 minutes. Season to taste with salt and pepper.
While the pad thai cooks, prepare the remaining ingredients.


Prep the remaining ingredients; finish the pad thai

  • Trim the root ends from the scallions; finely chop the scallions.
  • Coarsely chop the cilantro.
  • Coarsely chop the cashews for garnish.
  • Cut the lime into wedges for garnish.
Remove the pad thai from the heat and stir in the scallions and cilantro.



Transfer the pad thai to individual bowls, garnish with the cashews and lime wedges, and serve.

Nutrition per serving: Protein: 37g (74% DV), Fiber: 4g (16% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 365mg (122% DV), Sodium: 1190mg (50% DV), Carbohydrates: 68g (23% DV), Total Sugars: 12g, Added Sugars (Brown sugar): 7g (14% DV). Not a significant source of trans fat. Contains: fish, tree nuts, eggs, shellfish.

Similar Recipes

Argentinian chicken with green rice and chimichurri
Paleo-Friendly, Gluten Free, Dairy-Free
Baked shrimp with tomato, feta, and lemon-mint orzo
Asian rice noodle bowls with soft-cooked eggs and sesame dressing
Gluten Free, Vegetarian, Lean & Clean