Forget takeout! Make this Easy Shrimp Pad Thai recipe instead. It’s ready in under 30 minutes and no stove-top prep (except for the noodles.) The sweet, salty and spicy sauce you crave is mixed with tender rice noodles and, of course, topped with lots of fresh goodies.
In spite of a love for experiencing new food adventures, we don’t go out as a family and do this very often. My daughter is severely allergic to peanuts. She is also allergic to soy and egg (and until recently dairy too!) It’s complicated.
But, that doesn’t mean we don’t dine in and thoroughly enjoy things like Easy Shrimp Pad Thai!
We just have to be creative!
Easy Shrimp Pad Thai Shortcuts & Substitutions
The first thing you’ll notice about this recipe is that the shrimp is marinated in the yummy sauce and baked in the oven instead of sauteed on the stove-top. In fact, you can stop right there if you want to. Serve this flavorful shrimp any way you like and you’ve got a hit on your hands.
Second, it’s a one dish meal, almost. Once you cook the rice noodles, add them directly to the baking dish with the shrimp and let them soak up the extra sauce. From there, it’s a hop, skip and jump to a glorious all-in-one meal by adding lots of fresh toppings.
Finally, you won’t hear this when you go out to a restaurant. But, this can be a very food allergy friendly meal. Here’s how:
- Rice noodles make it gluten-free. Opt for brown rice noodles if you can find them.
- Substitute coconut aminos for soy sauce.
- To add crunch and extra protein and keep it nut-free, add roasted chick peas that have been roughly chopped a in a food processor.
- Allergic to seafood, use chicken instead.
This dish shown is free of peanuts, tree-nuts, soy, egg, dairy and is gluten-free! It’s healthy and absolutely delicious!
So…let’s dine in tonight. 🙂
- ¾ pound shrimp, peeled, deveined, tail off
- 3 Tablespoons soy sauce (or coconut aminos)
- ¼ cup lime juice
- 2 Tablespoons brown sugar
- 1 Tablespoon fish sauce
- ¼ teaspoon red pepper flakes (more or less to taste)
- 8 ounces or pad thai rice noodles
- 1 cup bean sprouts
- 1 cup carrots, sliced thin
- 1 bunch of green onion, chopped
- ½ cup cilantro, chopped
- ½ cup chopped nuts (cashews or peanuts) or roasted chick peas
- Preheat oven to 375 degrees F.
- Place shrimp in a large glass baking dish.
- Combine the next 5 ingredients in a small bowl.
- Pour sauce over shrimp, toss to coat and distribute shrimp so they are in a single layer.
- Bake shrimp for about 10 minutes or until cooked through.
- While shrimp is baking, cook rice noodles according to the directions on the package.
- When shrimp is done, add rice noodles to the baking dish with the shrimp.
- Toss noodles to coat with the excess sauce.
- Sprinkle bean sprouts, carrots, green onion, cilantro and chopped nuts over the top.
Use coconut aminos instead of soy sauce.
Use chopped roasted chick peas, instead of nuts.
Use chicken instead of shrimp (cooking time will need to be adjusted.)
To roast chick peas, rinse thoroughly and spread on a baking sheet. Bake at 400 degrees F for about 30 minutes or until the chick peas are crispy and "rattle" in the pan. Turn in pan half way through. Once cooled, chop lightly in a food processor.
This post is sponsored by American Family Insurance. All opinions are my own.
I am thrilled to be part of the #ChooseDreams campaign by American Family Insurance and showcase family favorite recipes made healthy. For even more inspiration, follow the Family Favorite Recipes Pinterest board.
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- Monday: Easy Dinner Quiche from The Not So Cheesy Kitchen
- Tuesday: Tuna Frittata from Girlichef
- Wednesday: Farmer’s Market Wrap with Avocado Hummus from Seduction in the Kitchen
- Thursday: Easy Shrimp Pad Thai from The Dinner-Mom
- Friday: Fresh Watermelon and Chicken Salad from Peanut Butter and Peppers
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