Shrimp Pad Thai Style

Shrimp Pad Thai Style

"This Asian-inspired dish features sautéed shrimp, red pepper, onion and tofu paired with a savory broth, rice noodles and fresh bean sprouts. The flavors blend together perfectly for a main meal that's simply amazing!"
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25 m servings 420 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring occasionally. Remove the shrimp from the skillet.
  2. Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally. Add the tofu and cook and stir for 3 minutes. Stir in 1 3/4 cups broth and the sugar and heat to a boil.
  3. Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth. Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet. Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Serve with the cilantro, peanuts and lime wedges, if desired.


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I had some tofu and shrimp in the refrigerator and typed the ingredients in my search bar. Turns out I had the other ingredients this recipe called for, and I gave it a shot. The recipe was grea...