I first made this peanut butter shrimp pad Thai about four years ago. I actually found it in the grocery advertisement for our local Hy-Vee store when we lived in Kansas and knew we had to try it. My husband loves the Pad Thai at Noodles and Company and while this recipes isn’t exactly like it, he still loves this version. The first time I made it, he was so disappointed that there were no leftovers!
It is so easy to throw this recipe together in about 20 minutes. The ingredient list may look long, but a lot of it was stuff I already had in my pantry (with the exception of the veggies and shrimp).
Peanut Butter Shrimp Pad Thai
Recipe adapted from Hy-Vee
- 2 Tablespoons light soy sauce
- 2 Tablespoons water
- 2 Tablespoons creamy peanut butter
- 2 Tablespoons brown sugar
- 2 Tablespoons cider vinegar
- 2 Tablespoons canola oil
- 1 teaspoon minced garlic
- 1/2 teaspoon dried ginger or 1 teaspoon fresh grated ginger
- 1/4 cup chopped green onions
- 1/3 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced yellow bell pepper
- 1/4 lb. cooked fettuccine noodles
- 1/2 lb. cooked shrimp
- Lime wedges, for garnish
- Cilantro leaves, for garnish
- Crushed red pepper, to taste
- Cook pasta according to package directions.
- While the pasta is cooking, make the sauce. In a small bowl, whisk together soy sauce, water, peanut butter, brown sugar and cider vinegar. Set aside.
- Heat a large wok or frying pan over medium-high heat. Add canola oil. Once oil is hot, add garlic and ginger and cook for about a minute.
- Add green onions and bell peppers and cook for two minutes. Add cooked noodles and shrimp.
- Pour sauce into the pan with the noodles, shrimp and vegetables. Toss to coat.
- Cook until heated through.
- Garnish with cilantro, limes and red pepper flakes, if desired.
This recipe has amazing flavors, but isn’t too spicy. The red pepper flakes add more spice if you want a little kick.
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