Shrimp Pad Thai


  • 12 oz. flat Thai rice noodles
  • 1 ½ jars Pad Thai sauce
  • 1 egg, beaten
  • 1 tbs. Sriracha
  • 1 tbs. chili flakes
  • ½ cup lemon or lime juice
  • 6 tbs. olive oil, divided 3 ways
  • 1 lb. large shrimp (shelled, tailed, and deveined)
  • 4 large cloves garlic, chopped
  • 12oz. extra-firm tofu, cut into 1/2-inch cubes
  • 6 green onions, halved lengthwise and cut into 1-inch pieces
  • 1/2 cup roasted salted peanuts, coarsely chopped (optional)
  • 2 cups bean sprouts
  • cilantro and lime wedges for garnish


  1. Soak the noodles in a bowl of hot water (not boiling) until soft enough to separate, about 20 minutes. (Noodles will not taste completely done but will continue to cook once added to wok)
  2. In a small bowl, mix Sriracha, chili flakes, and garlic.
  3. In a small pan, heat 2lbs. of olive oil and add shrimp.
  4. Coat shrimp in olive oil and then add onion, lime juice and tofu.
  5. Continue to stir and cook until shrimp is pink and tofu is lightly golden.
  6. Heat 2 tbs. of oil in a large wok on medium heat.
  7. Add egg and scramble about 20 seconds.
  8. Add cooked shrimp and stir thoroughly.
  9. Toss in rice noodles and remaining olive oil.
  10. Stir for 6-8 minutes.
  11. Add mixture from small bowl and Pad Thai sauce, mix vigorously until noodles absorb sauce.
  12. Add in bean sprouts and stir until they slacken.
  13. Add crushed peanuts (optional).
  14. Serve hot with lemon or lime and cilantro as garnish!

Serving shown has additional crushed red pepper.