Shrimp Pad Thai with Sugar Snap Peas & Basil Dinner Recipe
This Shrimp Pad Thai recipe brings a light twist to the classic dish by incorporating sugar snap peas and fresh basil. Perfect for dinner, it features tender shrimp, vibrant vegetables, and rice noodles coated in a tangy-sweet tamarind sauce for a flavorful and satisfying meal.
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.
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