Shrimp Pad Thai



3 tablespoons lime juice

¼ cup fish sauce

¼ cup honey

2 tablespoons rice vinegar

1 teaspoon red pepper flakes

3 tablespoons peanut oil

5 green onions, chopped

2 garlic cloves, minced

3 eggs

1 cup bean sprouts

½ pound shrimp, peeled and deveined

8 oz rice noodles or fettuccine pasta

reserved pasta water

¾ cup roasted peanuts, chopped


In a sauce pan, add lime juice, fish sauce, honey and rice vinegar.

Warm on medium heat until honey gets is soft and ingredients are mixed, then stir in pepper flakes. 

In a fry pan, heat 3 tbs. oil on medium, add onions, garlic and cook for 2 to 3 minutes.

Add eggs to the fry pan and scramble until just done.

Add shrimp and sprouts, then cook for 1 to 2 minutes, just until shrimp turns red.

Meanwhile, cook pasta or noodles according to the package directions.

Drain and reserve a good amount of cooked pasta water.

Add noodles to the pan with eggs, on low heat.

Also, add the sauce and ¼ cup of chopped peanuts.

Stir everything to combine well and add some pasta water, to the noodles.

To serve, put an equal amount of Pad Thai noodles and Shrimp on each plate.

Top each serving with remaining chopped toasted peanuts. Enjoy!

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