Nut-Free Shrimp Pad Thai

Savor the bold, vibrant flavors of this Nut-Free Shrimp Pad Thai—a delightful twist on a beloved Thai classic that's perfect for anyone with nut allergies. This recipe combines tender rice noodles, juicy shrimp, and a tangy-sweet sauce made from a harmonious blend of soy sauce, fish sauce, tamarind paste, and brown sugar. Fragrant garlic, scrambled eggs, and crisp bean sprouts add depth and texture, while fresh cilantro, green onions, and a hint of chili flakes provide the perfect finishing touch. Ready in just 40 minutes, this quick and easy noodle dish delivers restaurant-quality flavor without the hassle, making it an ideal weeknight dinner. Serve it with lime wedges for an extra zesty kick and enjoy a nut-free version of a Pad Thai that's as delicious as it is inclusive!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 12 oz Shrimp, peeled and deveined
• 3 tbsp Soy sauce
• 2 tbsp Fish sauce
• 2 tbsp Tamarind paste
• 2 tbsp Brown sugar
• 3 tbsp Vegetable oil
• 4 cloves Garlic, minced
• 2 large Eggs, beaten
• 2 cups Bean sprouts
• 4 stalks Green onions, chopped
• 1 whole Lime, cut into wedges
• 1 tsp Chili flakes
• 0.5 cup Cilantro, chopped

Directions

Step 1

Soak the rice noodles in hot water for 10-15 minutes or until they are soft, then drain and set aside.

Step 2

In a small bowl, mix together the soy sauce, fish sauce, tamarind paste, and brown sugar until well combined. Set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp from the pan and set aside.

Step 4

Add the remaining 2 tablespoons of vegetable oil to the same pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

Step 5

Pour in the beaten eggs and scramble them until fully cooked. Push the eggs to one side of the pan.

Step 6

Add the drained noodles to the pan, and pour the sauce mixture over the top. Toss everything together using tongs to ensure the noodles and eggs are coated in the sauce.

Step 7

Add the cooked shrimp back to the pan along with the bean sprouts and half of the green onions. Toss everything again to combine and heat through.

Step 8

Transfer the Pad Thai to serving plates, and top with the remaining green onions, cilantro, and a sprinkle of chili flakes if desired.

Step 9

Serve hot with lime wedges on the side for squeezing over the top before eating.

Nutrition Facts

Serving size	1282.8 grams (1282.8g)

Amount per serving	% Daily Value*
Calories	1378

Total Fat 55.60g	71%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 25.40g
Cholesterol 1034mg	345%
Sodium 5654mg	246%
Total Carbohydrate 128.70g	47%
Dietary Fiber 14.80g	53%
Total Sugars 48.40g
Protein 114.30g	229%

Vitamin D 80IU	400%
Calcium 419mg	32%
Iron 11mg	63%
Potassium 2338mg	50%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 31.1%

Carbs: 35.0%