Pad Thai with Shrimp

Pad Thai with Shrimp – a super speedy and easy weeknight dinner the whole family will love? Try this one dish wonder Pad Thai with Shrimp.


  • 8 ounces brown rice noodles
  • 2 tablespoons extra virgin olive oil
  • 1 cup Spanish onions, diced
  • 2 teaspoons ginger, minced
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon old bay
  • 1 cup chicken broth (or use vegetable broth)
  • 2 cups cabbage, shredded
  • 1 cup bean sprouts
  • OPTIONAL: 1/2 teaspoon red pepper flakes
  • 1 pound large shrimp, either wild caught or frozen and thawed, peeled and de-veined
  • 1 teaspoon lime juice
  • 2 scallions, thinly sliced


  1. Bring a large pot of salted water to a boil. Add the rice noodles and cook according to the package, typically 4-6 minutes. Strain the rice and noodles and immediately transfer to a large skillet. While the water is coming to a boil, proceed to step #2.
  2. In a large 12″ skillet, add the olive oil over medium heat. To the skillet, add the onions, minced ginger and minced garlic. Saute for 4-5 minutes until the onions are translucent.
  3. To the skillet, add the sesame oil, soy sauce, old bay, broth, cabbage and bean sprouts (1/2 teaspoon of red pepper flakes, if desired). Saute for about 2 more minutes and then add the shrimp. Cook for approximately 2-3 minutes on each side of the shrimp, do not overcook.
  4. Once you strain the rice noodles, add them to the 12″ skillet and combine everything together. Drizzle lemon juice and scallions.
  5. Serve warm.

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    Keywords: Pad Thai with Shrimp

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