Are you stuck in a dinner rut, tired of the same uninspired meals night after night? This Shrimp Pad Thai with Sugar Snap Peas and Basil is here to save the day.
Perfectly blending sweet, savory, and a hint of spice, this recipe offers a refreshing twist on the classic Thai favorite. Ready in just 40 minutes, it’s a quick and satisfying dinner recipe that’s sure to impress.
Why This Dish Is Perfect for Dinner
Pad Thai is a beloved staple of Thai cuisine, known for its bold flavors and balanced textures. This variation takes the traditional dish to the next level by incorporating crisp sugar snap peas and fragrant basil.
These additions not only enhance the dish’s nutritional value but also add vibrant colors and a satisfying crunch.
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For busy weeknights, this recipe is a lifesaver. It’s easy to follow, quick to prepare and doesn’t require obscure ingredients. Plus, it’s versatile enough to suit different preferences—whether you’re cooking for two or feeding a family.
Key Ingredients That Elevate the Recipe
This shrimp pad Thai recipe is packed with fresh, wholesome ingredients that make it stand out from takeout options.
- Shrimp: The star protein of this dish, shrimp cooks quickly and absorbs the rich flavors of the sauce.
- Sugar Snap Peas: These crunchy green gems add a fresh, slightly sweet contrast to the savory noodles.
- Basil: A handful of basil leaves infuse the dish with aromatic, herbal notes.
- Tamarind Paste: The secret to achieving that authentic tangy-sweet Pad Thai flavor.
- Peanuts: A garnish of roasted peanuts adds a nutty, crunchy finish that ties the dish together.
Each ingredient is chosen to create a harmonious balance of flavor and texture, making this dish a standout option for dinner.
Tips for Making It Your Own
This recipe is incredibly versatile, allowing you to customize it to suit your preferences or dietary needs. Here are a few suggestions:
- Swap the protein: Not a fan of shrimp? Substitute it with chicken, tofu, or even mushrooms for a vegetarian twist.
- Go gluten-free: Use tamari or coconut aminos instead of traditional fish sauce and double-check that your rice noodles are certified gluten-free.
- Control the heat: Adjust the spice level by adding more or fewer Thai chilies, depending on your tolerance.
- Make it low-carb: Replace the rice noodles with spiralized zucchini or shirataki noodles for a lighter version.
How to Serve & Store
This shrimp pad Thai recipe is best enjoyed fresh, straight from the skillet. However, if you’re meal prepping, it reheats beautifully for lunch or dinner the next day.
Simply store leftovers in an airtight container in the refrigerator for up to three days. To reheat, toss the noodles in a skillet over medium heat with a splash of water to revive the sauce.
Why You’ll Love This Dinner Recipe
Not only is this dish bursting with flavor, but it’s also a celebration of Mediterranean-inspired values: fresh ingredients, vibrant colors, and balanced nutrition.
While it leans into Thai culinary traditions, its focus on wholesome, high-quality ingredients aligns perfectly with the Mediterranean lifestyle.
Shrimp Pad Thai with Sugar Snap Peas & Basil Dinner Recipe
Equipment
- 12-inch skillet
- Large bowl
Ingredients
- 8 ounces pad Thai rice noodles
- 3 ½ tablespoons Asian fish sauce
- 3 tablespoons light brown sugar
- 1 ½ tablespoons tamarind paste or concentrate
- 1 lime zest and juice
- 5 tablespoons peanut oil
- Kosher salt as needed
- 12 ounces medium shrimp peeled and deveined (or use large shrimp halved)
- Freshly ground black pepper as needed
- 2 large shallots thinly sliced
- 2 garlic cloves finely chopped
- 1–2 fresh Thai or other hot chilies with seeds thinly sliced
- 4 ounces sugar snap peas thinly sliced (1 cup)
- 2 large eggs lightly beaten
- Fresh Thai or regular basil leaves as needed
- Bean sprouts or fresh pea shoots or leaves as needed
- Roasted unsalted peanuts chopped, for garnish
Instructions
- Soften the Noodles: Place the rice noodles in a large bowl filled with warm water. Allow them to soak until they become pliable, about 15–20 minutes. Once ready, drain the noodles thoroughly and set aside.
- Prepare the Sauce: In a small mixing bowl, combine the fish sauce, brown sugar, and tamarind paste. Grate the zest of the lime and squeeze the juice from half of it, then add both to the mixture. Stir in 2 tablespoons of peanut oil and a pinch of salt to taste, whisking until well blended.
- Cook the Shrimp: Season the shrimp lightly with salt and black pepper. Heat 1 tablespoon of peanut oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook, stirring frequently, until they turn opaque and just cooked through, about 2–3 minutes. Remove the shrimp from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add another tablespoon of peanut oil. Toss in the sliced shallots, garlic, and chilies, and sauté them over medium-high heat until softened and fragrant, about 3–4 minutes.
- Combine the Ingredients: Add the remaining tablespoon of peanut oil to the skillet, followed by the sugar snap peas, cooked shrimp, noodles, and the sauce mixture you prepared earlier. Stir everything together, ensuring the noodles and other ingredients are evenly coated.
- Cook the Eggs: Pour the beaten eggs into the skillet and gently mix them with the noodles until the eggs are fully cooked, about 1–2 minutes.
- Add Fresh Herbs and Garnish: Remove the skillet from the heat and stir in the basil leaves along with the bean sprouts or pea shoots. Sprinkle chopped roasted peanuts on top for garnish and serve immediately.
Notes
- For a vegetarian variation, substitute tofu for shrimp and use soy sauce instead of fish sauce.
- Adjust the spice level by using more or fewer chilies.
- Serve with lime wedges for added tang.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.