Peanut Butter Shrimp Pad Thai

Recipe

Main Dish
Peanut Butter Shrimp Pad Thai

Primary Media

Shrimp, noodle, and vegetable pad thai

User Rating

3.82 out of 5 stars
Rate it:
62 ratings

Recipe Data

2
Servings
5min
Prep
30min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Designed to serve two, this easy pad thai is the perfect dish for a date night in. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    1 tbsp.Hy-Vee soy sauce
    1 tbsp.water
    1 tbsp.Hy-Vee creamy peanut butter
    1 tbsp.Hy-Vee brown sugar, packed
    1 tbsp.Hy-Vee apple cider vinegar
    2 tbsp.Hy-Vee canola oil
    1 tsp.garlic, minced
    1 tsp.ginger, minced
    ¼ c.green onions, sliced
    c.red bell pepper, seeded and thinly sliced
    c.yellow bell pepper, seeded and thinly sliced
    ¼ lbs.Hy-Vee fettuccini noodles, cooked
    12medium Hy-Vee Fish Market cooked shrimp
    Lime wedges, for garnish
    Fresh cilantro leaves, for garnish
    Hy-Vee red pepper flakes, to taste

    Things To Grab

    • Small bowl
    • Whisk
    • Large wok

    Directions

    1. In a small bowl, whisk together soy sauce, water, peanut butter, brown sugar and vinegar until smooth; set aside.
    2. Heat a large wok over medium-high heat, add canola oil. When oil is hot, add garlic and ginger; let cook until fragrant, about 1 minute. Add the green onions and bell peppers and stir-fry about 2 minutes. Add the cooked noodles and shrimp and toss to coat.
    3. Add the peanut butter mixture and toss to distribute. Cook until heated through, about 2 minutes.
    4. Serve pad Thai garnished with lime, cilantro and crushed red pepper.

    Nutrition facts

    Servings

    460 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 45mg
    • Sodium: 820mg
    • Total Carbohydrates: 54g
    • Protein: 15g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    From the week of May 18, 2011