Forget takeout! Make this Easy Shrimp Pad Thai recipe instead. It’s ready in under 30 minutes. The sweet, salty and spicy sauce you crave is mixed with tender rice noodles and topped with lots of fresh goodies.
In spite of a love for 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. When we go out we stick to the stand-bys that have been thoroughly vetted.
We just have to be creative!
Let’s breakdown the ingredients and possible substitutions for Shrimp Pad Thai depending upon dietary needs:
- Soy sauce – use a low-sodium sauce. For a soy-free version use coconut aminos.
- Fish sauce – contributes to the signature flavor. Worcestershire sauce is a close substitute but is usually made with anchovies. However, you can find a few brands without it (you’ll find the specialty products we use in our Amazon Store.) If you make this substitution then cut back the amount of soy sauce used to 2 Tablespoons.
- Lime juice
- Brown sugar
- Red pepper flakes – to taste
- Shrimp – peeled, deveined. We also take the tail off before cooking.
The rest of the ingredients provide a mix of textures and flavors
- Rice noodles are part of an authentic pad thai dish. Opt for brown rice noodles if you can find them.
- Bean sprouts
- Carrots, cut into matchsticks
- Green onions
- Chopped nuts, such as peanuts or cashews. Or for a nut-free option, make roasted chickpeas and very roughly chop them in a food processor or with a knife.
Combine the sauce ingredients. You can marinate the shrimp for about 15 minutes, but don’t worry if there’s no time. The strong flavor of the sauce coats the shrimp and noodles pretty well. Bake the shrimp in the oven for about 10 minutes or just until the shrimp is cooked.
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.
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.
Alternative method: Cook shrimp using our Skillet Shrimp in 10 Minutes or Less process. Add the cooked rice noodles to the skillet and stir them into the sauce and then sprinkle on the other toppings.
The Easy Shrimp Pad Thai recipe shown is free of peanuts, tree nuts, dairy and is gluten-free! It’s also healthy and absolutely delicious!
So…let’s dine in tonight! 🙂
Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
Easy Shrimp Pad Thai Recipe
- 1 pound shrimp peeled, deveined, tail off
- 3 Tablespoons soy sauce or coconut aminos
- 1/4 cup lime juice
- 2 Tablespoons brown sugar
- 1 Tablespoon fish sauce
- 1/4 teaspoon red pepper flakes more or less to taste
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup carrots sliced thin
- 1 bunch of green onion chopped
- 1/2 cup cilantro chopped
- 1/2 cup chopped nuts cashews or peanuts or roasted chickpeas
- 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.