Shrimp pad thai with rice noodles and sugar snap 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 sugar snap peas

Dairy-Free, Gluten-Free

2 Servings, 650 Calories/Serving

20–35 Minutes

Made with wild Gulf shrimp and organic eggs and topped with thinly sliced snap 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.
  • 5 ounces flat rice noodles
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 organic scallions
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 2 organic eggs
  • ½ teaspoon kimchi chile flakes (optional)
  • Sun Basket pad thai sauce base (rice vinegar - brown sugar - fish sauce)
  • 3 tablespoons roasted cashews
  • ¼ pound organic sugar snap or snow peas
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 650, Protein: 44g (88% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 330mg (110% DV), Sodium: 740mg (31% DV), Carbohydrates: 85g (28% DV), Total Sugars: 14g, Added Sugars: 9g (18% DV).
Contains: Eggs, Fish (anchovy), Tree Nuts (cashew), Soybeans

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.

Instructions

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

Wash produce before use

1

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.

2

Prep the pad thai ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Crack the eggs into a medium bowl. With a fork or whisk, lightly beat until just blended.

3

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 garlic and white parts of the scallions, season with salt, and cook until starting to soften, 1 to 2 minutes. Stir in as much kimchi chile flakes as you like. 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 the rice noodles, eggs, and half the 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.
While the pad thai cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the pad thai

  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
  • Thinly slice the snap peas lengthwise for garnish.
  • Cut the lime into wedges for garnish.
  • Coarsely chop the cilantro.
Remove the pad thai from the heat, stir in the cilantro and green parts of the scallions, and season to taste with salt and pepper and as much of the remaining pad thai sauce base as you like.

Serve

Transfer the pad thai to individual bowls. Garnish with the cashews and snap peas and serve with the lime wedges.
Kids Can!
  • Time the noodles.
  • Press the garlic (if you have a press).
  • Measure the garlic.
  • Crush the cashews.
  • Add the garnishes.