Shrimp Pad Thai



  • ¾ to 1 pound shrimp (peeled & deveined)
  • 1 jar (8 oz) Thai Kitchen brand “Original Pad Thai Sauce”
  • ½ pound linguine pasta (that’s approx. ½ box)
  • 2 shallots, chopped
  • 2 eggs + 2 egg whites
  • 1 ½ cup carrots, julienned
  • 4 scallions, chopped
  • Approx. 1 – 1 ½ cups sprouts
  • Chopped peanuts
  • Crushed red pepper flakes (to taste)
  • Olive oil


  1. Cook linguine to al dente, according to directions.
  2. While pasta is cooking:
  3. Scramble eggs in about 1 Tbsp olive oil.  Remove from pan and set aside.
  4. Sauté shrimp, carrots, and shallots in about 2 Tbsp olive oil until the shrimp is cooked.
  5. Add linguine and can of Pad Thai Sauce into the shrimp mixture and sauté for 4-5 minutes
  6. Mix eggs into shrimp mixture.

Serve: with a handful of sprouts (~ ½ cup), a few spoonfuls of scallions, and peanuts.  Add red pepper flakes for heat (to taste).

Makes 2 generous portions

* Note: I get a small bag of baby carrots and cut them as follows: cut in half lengthwise, then place the flat side down and carefully cut each of those into three skinny strips.



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