Shrimp Pad Thai

Thai Entrée
25 min.
4 Servings
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Enjoy an Asian-style meal at home with this recipe for shrimp pad Thai. Featuring Thai rice noodles, peanuts, shrimp, pad Thai sauce and more, this easy-to-make dish takes only 20 minutes to complete and is a simple way to add international cuisine to your recipe catalog.


  • 1 (16 oz.) pkg. A Taste of Thai® rice noodles
  • 1 bunch green onions, divided
  • ½ cup Giant Eagle dry roasted lightly salted peanuts
  • ½ bunch cilantro, divided
  • 2 Giant Eagle eggs
  • 1 lime
  • 1 Tbsp. Giant Eagle canola oil
  • 1 lb. Nature’s Basket peeled, deveined shrimp, defrosted
  • ½ cup Market District pad Thai sauce


  Prep Time: 5 min. • Cook Time: 20 min.

Heat a pot of boiling water. Once water is boiling, add the noodles and cover. Let sit for 10 minutes until soft and then drain well. Slice the green onions. Chop the peanuts and the cilantro. Crack the eggs in a small bowl and whisk. Cut the lime into wedges.

In a wok or large frying pan, heat the canola oil on medium-high. Once hot, add the eggs and stir for one minute. Add the shrimp and cook for 2-3 minutes. Add the noodles, pad Thai sauce, half of the scallions, and half of the cilantro. Toss until everything comes together and the eggs and shrimp are cooked through*.

Serve the noodles topped with the peanuts, the remaining chopped cilantro and green onions, and the lime wedges.

*For food safety, cook eggs until they are firm and cook shrimp until pink and opaque.

Approximate Nutritional Information (Per serving): Calories 840, Fat 26g, Sat Fat 3.5g, Trans Fat 0g, Cholesterol 275mg, Sodium 1350mg, Total Carbohydrate 112g, Fiber 3g, Sugars 13g, Protein 38g


Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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