This shrimp and vegetable Pad Thai is the absolute best and full of veggies too! It's super quick to make and comes together easily in one pan. It has peanuts, stir fry vegetables, shrimp, sprouts and yummy pad thai sauce. It tastes like street Pad Thai we got in Thailand.
For another noodle dish try our Peanut Butter Ramen. Or try this easy Sheet Pan Chicken Fajitas. Drizzle this dish with peanut sauce.
Usually the only vegetables in pad Thai are bean sprouts and a small amount of shredded carrots- because of this, this recipe isn't technically "authentic". To make pad Thai sauce authentically, it takes a lot of fairly abstract ingredients like dried shrimp, sweet radish, garlic chives and fresh palm sugar. It can be a lot of work and pretty expensive to track down those ingredients! So we just buy a sauce, and it is the best pad thai sauce to buy.
The one we buy is made in Thailand and has a great, authentic flavor. Look for it at your local Asian market, or try a different one. Chances are if it was made in Thailand and the label is in English as well as Thai, it's pretty good.
Looking for other fun foods from other parts of the world? Try looking at this information about different Types of Curry.
Directions
Heat oil in a large skillet on medium heat. Bring a pot of water to a boil and prepare rice noodles as directed on the box. Run shrimp under cold water and de-tail if needed. Add frozen stir fry vegetables, stir and cover. Let cook, stirring occasionally until vegetables are hot and tender. This could take anywhere from 5-15 minutes. Meanwhile, rinse bean sprouts, slice chives/green onions and coarsely chop peanuts.
When vegetables are hot and tender, stir in the shrimp, then stir in the pad Thai sauce. Stir for one minute or until heated through. Stir in rice noodles and serve! Top with bean sprouts, garlic chives/ green onions, and peanuts. Yum!
Tips & Tricks
Any kind of shrimp is fine! If you have raw shrimp, add it in just as the vegetables become unfrozen and allow to cook the rest the time with the veggies. This recipe is easily halved or even quartered, this is just the amounts for a full box of rice noodles.
Recipe
Quick & Easy Shrimp and Vegetable Pad Thai
Ingredients
- 7 ounce rice noodles
- 2 Tablespoons avocado oil or sesame oile
- 48 ounces stir fry vegetables
- 16 ounce frozen cooked shrimp I used medium, but any size will work
- ¾ cup pad Thai sauce like this one
- 1 teaspoon red chili flakes
- ½ cup chopped peanuts
- 4 garlic chives or green onions sliced
- bean sprouts
Instructions
- Heat oil in a large skillet on medium heat.
- While that heats, begin to prepare rice noodles as directed on the box.
- Run shrimp under cold water and de-tail if needed.
- Add frozen stir fry vegetables to the hot skillet, stir and cover.
- Let cook, stirring occasionally until vegetables are hot and tender. This could take anywhere from 5-15 minutes.
- Meanwhile, rinse bean sprouts, slice chives/green onions and coarsely chop peanuts. When vegetables are hot and tender, stir in the shrimp.
- Stir in the pad Thai sauce and chili flakes then stir for one minute or until heated through. Stir in rice noodles and serve!
- Top with bean sprouts, garlic chives/ green onions, and peanuts.
- Enjoy!
JC says
I was surprised how easy this was to make! It was very so yummy and full of veggies. The kids loved it too.
Nicole says
Ohhh this recipe took me straight back to Thailand and street pad Thai. We bought some authentic pad Thai sauce at our local Asian market and it did not disappoint! This was easy to make and quick too! Grateful for another quick nutritious meal to add to my recipe collection!