Shrimp pad thai with rice noodles and snow peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Shrimp pad thai with rice noodles and snow peas

Gluten-Free, Soy-Free, Dairy-Free

2 Servings, 630 Calories/Serving

20 – 35 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound flat rice noodles
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 2 pasture-raised organic eggs
  • ½ teaspoon kimchi chile flakes (optional)
  • Organic mung bean sprouts (see Market Watch note)
  • Pad thai sauce base (rice vinegar - brown sugar - fish sauce)
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • 2 tablespoons roasted cashews
  • 5 ounces organic snow or sugar snap peas
  • 1 organic lime

Ingredient IQ

Pad thai literally means “stir-fried in a Thai style.” In Thailand, the dish is traditionally made with dried shrimp; fresh shrimp are a more recent and luxurious addition.

Market Watch
Mung bean sprouts are a classic component of traditional pad thai, but they are vulnerable to spring weather. In their place, you may receive organic alfalfa sprouts, shredded carrots, or broccoli slaw; if so, just follow the instructions as written for the mung bean sprouts.

Nutrition per serving

Calories: 630, Protein: 37g (74% DV), Fiber: 5g (20% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2g (10% DV), Cholesterol: 365mg (122% DV), Sodium: 1010mg (42% DV), Carbohydrates: 72g (24% DV), Total Sugars: 16g, Added Sugars: (brown sugar): 9g (18% 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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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 enough shallots to measure ⅓ cup [⅔ cup].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Crack the eggs into a medium 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 to 2 tablespoons 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. Stir in as much kimchi chile as you like. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Add more oil between batches if needed.
Add the rice noodles, eggs, mung bean sprouts, and pad thai sauce base and cook, stirring often, until the eggs are set 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; thinly slice the scallions on the diagonal.
  • Coarsely chop the cilantro.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
  • Trim the ends from the snow peas; 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 and snow peas and serve with the lime wedges.

Kids Can!

  • Time the noodles.
  • Press the garlic (if you have a press).
  • Measure the shallots and garlic.
  • Crush the cashews.
  • Add the garnishes.

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