This Shrimp Peanut Pad Thai is an amazing substitute for family takeout with buttery shrimp, aromatic green onions, and saucy noodles.
Yup, another 30-minute recipe. You know I love these because when it comes to 5:30pm and I have not started supper, I know that with the right ingredients, I can still have supper on the table by 6:00pm.
This recipe is also great because you can use frozen shrimp and broccoli, which means you can base the whole recipe from your freezer and pantry!
This quick and easy recipe is the embodiment of fast, flavourful, and fabulous, making it the perfect solution for those busy weeknight cravings or when you're in the mood for a Thai-inspired feast without the fuss.
Peanut Shrimp Pad Thai
Prep time: 5 minutes
Cook time: 20 minutes
1 tablespoon butter
1 tablespoon chili oil
1 cup diced green onions
1 cloves garlic
300g pad thai rice noodles
3 cups broccoli, fresh or frozen
½ cup peanut butter
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 tablespoon sesame seeds
1 tablespoon rice vinegar
1-2 tablespoons sriracha
1 tablespoon brown sugar
250g pre-cooked shrimp (thawed if frozen)
green onions, for toppings
1 lime, cut into wedges
red chili flakes, for topping (optional)
Fill a large pot with water and bring to a boil over high heat. when boiling, bring down to a simmer and add the rice noddles and frozen broccoli. Let simmer for 15 minutes or until noodles are cooked to al dente, stirring occasionally.
Make the peanut sauce by mixing the peanut butter, oyster sauce, soy sauce, sesame seeds, rice vinegar, sriracha, and brown sugar together.
Meanwhile, bring a large saucepan or dutch oven to medium heat with the butter and chili oil. Make sure the pan is big enough to fit the sauce and rice noodles. When hot and butter is melted, add the diced green onions and garlic to the pan and cook until butter is bubbling and onions are softened, about 5 minutes.
Strain the cooked noodles and broccoli, add to the pan and toss in the melted butter and onions.
Spread the noodles around the edges of the pan to expose a small circle in the bottom of the pan. Crack the eggs into it and stir to scramble the eggs. Once solidified, add the shrimp and sauce, and gently stir to to combine and coat the noodles. Cook until shrimp is heated through, about 2 minutes.
To serve, divide between dishes and top with sliced green onions, a squeeze of lime juice, and red pepper flakes.
Tried this recipe?
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