Nut-Free Shrimp Pad Thai
Elevate your weeknight dinners with this Nut-Free Shrimp Pad Thai, a vibrant twist on the classic Thai dish designed for nut-free diets! Packed with tender shrimp, chewy rice noodles, and a bold homemade sauce featuring soy sauce, tamarind paste, and fish sauce, this recipe delivers authentic flavors without the traditional peanuts. Quick and easy to prepare in just 40 minutes, it combines perfectly scrambled eggs, crisp bean sprouts, and fresh herbs for a well-balanced meal. Garnished with cilantro, chili flakes, and zesty lime wedges, this crowd-pleaser is customizable to your spice level and ideal for serving up restaurant-quality pad thai at home. Perfect for nut-free meal planning, it’s a mouthwatering delight your family will crave!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 oz Shrimp, peeled and deveined
- 3 tbsp Soy sauce
- 2 tbsp Fish sauce
- 2 tbsp Tamarind paste
- 2 tbsp Brown sugar
- 3 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 2 large Eggs, beaten
- 2 cups Bean sprouts
- 4 stalks Green onions, chopped
- 1 whole Lime, cut into wedges
- 1 tsp Chili flakes
- 0.5 cup Cilantro, chopped
Instructions
Soak the rice noodles in hot water for 10-15 minutes or until they are soft, then drain and set aside.
In a small bowl, mix together the soy sauce, fish sauce, tamarind paste, and brown sugar until well combined. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Pour in the beaten eggs and scramble them until fully cooked. Push the eggs to one side of the pan.
Add the drained noodles to the pan, and pour the sauce mixture over the top. Toss everything together using tongs to ensure the noodles and eggs are coated in the sauce.
Add the cooked shrimp back to the pan along with the bean sprouts and half of the green onions. Toss everything again to combine and heat through.
Transfer the Pad Thai to serving plates, and top with the remaining green onions, cilantro, and a sprinkle of chili flakes if desired.
Serve hot with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 5654 mg | 246% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 48.4 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 419 mg | 32% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2338 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
