30 Minutes or Less

Shrimp Pad Thai

This bowl of rainbow veg is yummy, filling and super satisfying. You can either keep the shrimp or remove it for a vegetarian option. In all honesty, I think you can add any veg in to a pad Thai as long as they are nice and crunchy. I was going to add Edamame to mine, might do that next time. I feel this would be so great to take to work too, if you like eating it cold. In all honesty, I’d serve it as soon as it’s ready. Hot, salty, tangy and sweet.

Shrimp Pad Thai | The Mother Cooker

Serves: 2 generously, 4 comfortably.
Prep: 10 mins.
Cook: 10 mins.

Ingredients

  • 3 tblsp crunchy peanut butter
  • 3 tblsp of boiling water
  • 2 tblsp of light soy
  • 2 tblsp lime juice
  • 2 tblsp of light brown sugar
  • 150g of shrimp
  • Green cabbage (3 large leaves)
  • 200g of rice noodles
  • 2 carrots
  • 100g of red cabbage
  • 150g of beansprouts
  • Handful of peanuts
  • 1 tsp sesame oil
  • Coriander and lime wedges to serve

Shrimp Pad Thai | The Mother Cooker

Directions

  1. Pop a pan of water on to boil, once boiling add your noodles, cook until soft.
  2. Roll cabbage leaves and finely chop, finely chop red cabbage, grate carrots.
  3. Add cabbage, shrimp and carrots to a wok with the oil and cook on high for five mins.
  4. Mix peanut butter with boiling water, lime, soy and sugar, mix well.
  5. Drain noodles, add to wok with bean sprouts and peanut sauce, cook for a few minutes.
  6. Serve hot and top with coriander and finely chopped peanuts, serve with a lime wedge.

Shrimp Pad Thai | The Mother Cooker