Easy High-Protein Spicy Shrimp Pad Thai

Meagan Maritato

An amazing, fresh shrimp Pad Thai, and a simpler take on your traditional recipe! It's easy to make and tastes delicious, plus it's packed with protein, which will keep you full!

5 from 1 vote

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Prep Time 15

Cook Time 20

Total Time 35

Course Dinner

Cuisine Thai

Servings

Calories 332 kcal

Equipment

1 Wok
1 Large Skillet
1 Tongs
1 Knife for cutting vegetables
1 Large Pot
1 Strainer
1 Spoon
1 Cutting Board
measuring spoons
Measuring cups
1 whisk
2 small bowls

Ingredients

10 oz stir-fry rice noodles (I use Thai Kitchen; also GF)
1 12oz Package shrimp, peeled and deveined with the tail off (I use frozen but you can also use fresh, or even fully cooked if you want to skip the cooking process and just throw the shrimp in at the end!)
6 tbsp lime juice
3 tbsp fish sauce
1 tbsp creamy peanut butter
3 tbsp low-sodium soy sauce or tamari
½ tsp Sriracha or other chili sauce
½ tsp paprika
¼ tsp cayenne pepper (add more if you like it spicy!)*
1 tbsp olive oil
1-2 red bell peppers, thinly sliced
1 Medium red onion thinly sliced
8 oz Sliced mushrooms
4 cloves garlic, minced (I use 1 Tbsp minced garlic in water)
4 eggs, lightly whisked
Freshly ground black pepper
Crushed red pepper (optional)
4 green onions, thinly sliced
⅓ cup roasted peanut, unsalted and very finely chopped/crushed
1 cup bean sprouts (optional)
Fresh lime wedges (optional)

Instructions

In a large pot of salted boiling water, cook noodles until al dente. Strain and rinse under cold water. Toss lightly with a drizzle of olive oil to keep from sticking. Set aside.
Meanwhile, prepare the Pad Thai sauce. In a small bowl, whisk together the lime juice, brown sugar, fish sauce, peanut butter, soy sauce, and cayenne pepper. Set aside.
In a wok over medium heat, heat the olive oil. Add sliced pepper, mushrooms, onion, and cook until tender, about 5 minutes. Add in garlic and cook 1 minute more, until fragrant.
Add the shrimp. Season with a pinch of salt and a few grinds of cracked black pepper. Cook until pink, about 2 minutes per side.
Push all contents of the pan to one side to make room. Pour in your whisked eggs. Scramble until just set, then mix in with the shrimp and vegetable mixture.
Add cooked noodles and toss until combined. Pour in the sauce and mix until everything is evenly coated. Optional: add red pepper flakes at this point for more spice! Also add the (optional) bean sprouts at this step. Toss everything over very low heat to make sure it is heated through. Garnish with green onions, lime wedges, and peanuts before serving. Enjoy!

Notes

Swap the shrimp for chicken, or tofu for a vegetarian option. You can also add more than 1 protein!
If you don’t have fish sauce, use soy sauce or tamari (gluten free). You can also swap fish sauce with oyster sauce! Vegan fish sauce is available at some health food stores.
Don’t have stir fry rice noodles? Use whole grain spaghetti in a pinch!
You can also add sliced carrots or use instead of bell pepper.

Nutrition

Serving: 1gCalories: 332kcalCarbohydrates: 46gProtein: 17gFat: 10g

Keyword high protein, protein, shrimp, spicy