Chili Lime Shrimp Pad Thai (35 Minutes)

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Here’s a vibrant and flavorful dish that combines the tangy zest of lime and the gentle heat of chili with the classic elements of Pad Thai. This dish features succulent shrimp and crisp snap peas, tossed together with rice noodles in a savory and slightly sweet sauce.

This Pad Thai variation is perfect for anyone looking to enjoy a classic Thai dish with a zesty and refreshing twist. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Pad Thai:

  • 8 oz rice noodles
  • 1 lb shrimp, peeled and deveined
  • 1 cup snap peas, trimmed and sliced
  • 2 eggs, lightly beaten
  • 1 carrot, julienned
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup roasted peanuts, chopped
  • 1 lime, cut into wedges
  • Fresh cilantro, for garnish
  • Vegetable oil for frying

For the Sauce:

  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • Juice of 1 lime
  • 1 teaspoon chili flakes (adjust to taste)

Instructions

  1. Prepare Noodles (10 minutes): Soak the rice noodles in hot water according to package instructions until they are soft. Drain and set aside.
  2. Make Sauce (5 minutes): In a small bowl, mix together fish sauce, soy sauce, brown sugar, lime juice, and chili flakes. Set aside.
  3. Cook Shrimp (5 minutes): Heat a bit of oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until they turn pink. Remove and set aside.
  4. Stir Fry Vegetables (5 minutes): In the same wok, add more oil if needed. Stir-fry the onion, garlic, and snap peas for about 2-3 minutes.
  5. Scramble Eggs (2 minutes): Push the vegetables to one side of the wok. Add the beaten eggs to the other side and scramble until set.
  6. Combine Ingredients (5 minutes): Add the cooked noodles, shrimp, and carrots to the wok. Pour the sauce over the mixture and toss everything together to combine and heat through.
  7. Serve (2 minutes): Serve the Pad Thai hot, garnished with chopped peanuts, fresh cilantro, and lime wedges.

Notes

Achieving the perfect balance of flavors is key in making this Chili Lime Shrimp Pad Thai. The sauce should be a harmonious blend of sweet, salty, sour, and spicy. Make sure not to overcook the shrimp or the snap peas to maintain their texture.

The dish is best served immediately to enjoy the contrast of textures, from the soft noodles to the crunchy vegetables and peanuts. For an extra kick, more chili flakes can be added, or for a less spicy version, they can be reduced.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 servings
  • Calories: 450
  • Sugar: 8g
  • Sodium: 1200mg
  • Fat: 12g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 180mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Green Tea

Brewing the perfect cup begins with quality tea leaves, whether they're in a bag or loose. Start by boiling water, then let it cool slightly – you're aiming for just under boiling point, as water that's too hot can make the tea taste bitter. Add your tea to a teapot or directly to your cup, then pour the hot water over the leaves. Steep for about 1-3 minutes, depending on how strong you like your tea. Remember, the longer you steep, the stronger and potentially more bitter the tea becomes. Once it's to your liking, remove the tea leaves or bag. You can enjoy green tea plain, or with a small dash of honey or lemon if desired.

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