Nut-Free Shrimp Pad Thai
Savor the bold, vibrant flavors of this Nut-Free Shrimp Pad Thai—a delightful twist on a beloved Thai classic that's perfect for anyone with nut allergies. This recipe combines tender rice noodles, juicy shrimp, and a tangy-sweet sauce made from a harmonious blend of soy sauce, fish sauce, tamarind paste, and brown sugar. Fragrant garlic, scrambled eggs, and crisp bean sprouts add depth and texture, while fresh cilantro, green onions, and a hint of chili flakes provide the perfect finishing touch. Ready in just 40 minutes, this quick and easy noodle dish delivers restaurant-quality flavor without the hassle, making it an ideal weeknight dinner. Serve it with lime wedges for an extra zesty kick and enjoy a nut-free version of a Pad Thai that's as delicious as it is inclusive!
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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
Directions
Step 1
Soak the rice noodles in hot water for 10-15 minutes or until they are soft, then drain and set aside.
Step 2
In a small bowl, mix together the soy sauce, fish sauce, tamarind paste, and brown sugar until well combined. Set aside.
Step 3
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.
Step 4
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.
Step 5
Pour in the beaten eggs and scramble them until fully cooked. Push the eggs to one side of the pan.
Step 6
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.
Step 7
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.
Step 8
Transfer the Pad Thai to serving plates, and top with the remaining green onions, cilantro, and a sprinkle of chili flakes if desired.
Step 9
Serve hot with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
| Serving size | (1282.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1377.7 |
| Total Fat 55.6g | 0% |
| Saturated Fat 9.6g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 1034.4mg | 0% |
| Sodium 5654.1mg | 0% |
| Total Carbohydrate 128.7g | 0% |
| Dietary Fiber 14.8g | 0% |
| Total Sugars 48.4g | |
| Protein 114.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 419.1mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2338.0mg | 0% |
Source of Calories