Crispy Shrimp Pad Thai
You've never had shrimp like this before! Our fast and easy weeknight take on this Thai favorite comes together in a snap thanks to SeaPak popcorn shrimp. With all of the crunchy, salty, herby toppings, it's a feast for your eyes AND your taste buds.
Recipe - Stillwater Wine & Spirits
Crispy Shrimp Pad Thai
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
7 oz medium rice noodles
6 cups boiling water
1/3 cup packed brown sugar
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons fish sauce
1 teaspoon sriracha hot sauce
1 pkg (18 oz) SeaPak popcorn shrimp
1/4 cup vegetable oil
1 bag (16 oz) frozen stir-fry blend
1 cup fresh bean sprouts
1/4 cup cilantro, chopped
4 green onions, sliced on the bias
1/4 cup peanuts, chopped, optional
Directions
- Place noodles in large bowl; cover with boiling water and submerge. Soak 8–10 minutes, or until noodles are soft but firm. Drain and rinse with cold water.
- In small bowl, stir brown sugar, lime juice, soy sauce, fish sauce, and sriracha until well mixed; set aside.
- Heat oven to 450°F. Place shrimp in a single layer on large rimmed sheet pan. Bake 10–12 minutes, turning once.
- Meanwhile, in 12-inch nonstick skillet, heat vegetable oil over medium-high. Add frozen stir-fry blend and cook 6-8 minutes, until tender.
- Stir in noodles and brown sugar mixture. Increase heat to high. Bring to a boil, tossing constantly with 2 wooden spoons or silicone spatulas. Add bean sprouts. Cook 2–4 minutes, stirring often, until noodles are tender. Place on serving platter. Sprinkle with cilantro, green onions, and peanuts to serve.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- Place noodles in large bowl; cover with boiling water and submerge. Soak 8–10 minutes, or until noodles are soft but firm. Drain and rinse with cold water.
- In small bowl, stir brown sugar, lime juice, soy sauce, fish sauce, and sriracha until well mixed; set aside.
- Heat oven to 450°F. Place shrimp in a single layer on large rimmed sheet pan. Bake 10–12 minutes, turning once.
- Meanwhile, in 12-inch nonstick skillet, heat vegetable oil over medium-high. Add frozen stir-fry blend and cook 6-8 minutes, until tender.
- Stir in noodles and brown sugar mixture. Increase heat to high. Bring to a boil, tossing constantly with 2 wooden spoons or silicone spatulas. Add bean sprouts. Cook 2–4 minutes, stirring often, until noodles are tender. Place on serving platter. Sprinkle with cilantro, green onions, and peanuts to serve.