Shrimp pad thai
Customer Favorite

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 and topped with thinly sliced snow peas, our fast, healthy spin on pad thai is gluten-free thanks to rice noodles.

In your bag

  • ¼ pound flat rice noodles
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 10 ounces peeled wild Gulf shrimp or jumbo shrimp
  • 2 pasture-raised organic eggs
  • ½ teaspoon kimchi chile flakes (optional)
  • 1 ounce mung bean sprouts
  • Pad thai sauce base (rice vinegar - fish sauce - brown sugar)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • 2 tablespoons roasted cashews
  • 5 ounces snow peas
  • 1 lime

Ingredient IQ

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.

Nutrition per serving



Cook the rice noodles

Bring a large sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and set aside.
While the water heats and the noodles cook, 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, 1 to 2 minutes per side for standard shrimp, 2 to 3 minutes per side for jumbo shrimp.
Add the rice noodles, eggs, mung bean sprouts, and pad thai sauce base and cook, stirring often, 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.
  • Thinly slice the snow peas lengthwise 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, snow peas, and lime wedges and serve.

Calories: 640, Protein: 38g (76% DV), Fiber: 5g (20% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 365mg (122% DV), Sodium: 1010mg (42% DV), Carbohydrates: 71g (24% DV), Total Sugars: 14g, Added Sugars: (Brown sugar): 7g (14% DV).
Contains: Eggs, Fish, Crustacean shellfish, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.