Zesty Lime Pad Thai with Grilled Shrimp

🕒 Prep: 10 min
🔥 Cook: 15 min
🍽 Serves: 8

Craving that perfect blend of tangy, spicy, and savory flavors? Look no further than this Zesty Lime Pad Thai with Grilled Shrimp. It’s a fresh take on a classic dish that’s sure to impress your taste buds and make your dinner table the envy of the neighborhood.

Why You'll Love This Recipe

  • Packed with vibrant flavors from lime and chili.
  • Quick and easy enough for a weeknight dinner.
  • Crowd-pleaser that feels like a restaurant-quality dish at home.
  • Customizable to suit your spice level and preferences.

Ingredients

8 oz rice noodles
1 lb large shrimp, peeled and deveined
2 tbsp vegetable oil
2 cloves garlic, minced
2 eggs, lightly beaten
1 cup bean sprouts
1/4 cup chopped green onions
1/4 cup crushed peanuts
1/4 cup fish sauce
3 tbsp lime juice
2 tbsp sugar
1 tbsp soy sauce
1/2 tsp red chili flakes
1/4 cup fresh cilantro, chopped
Lime wedges for garnish

Step-by-step Instructions

First, cook those rice noodles by following the package instructions. Once they’re perfectly tender, drain and set them aside. Trust me, it's easier to manage everything else when your noodles are ready to go.

Next, let’s make the sauce. In a small bowl, whisk together fish sauce, lime juice, sugar, soy sauce, and red chili flakes. Set this aside for now; it’s going to tie everything together later.

Now, grab a large skillet or wok and heat up 1 tablespoon of vegetable oil over medium-high heat. Toss in those beautiful shrimp and cook them until they're pink and opaque—around 2-3 minutes per side. Once done, remove the shrimp and set them aside.

In the same skillet, add the remaining oil and sauté the minced garlic until it’s fragrant—careful, this happens quickly! Pour in the beaten eggs, and gently stir them until they’re just set.

Add the cooked noodles, the sauce you prepared earlier, bean sprouts, and green onions to the skillet. Toss everything to combine and heat through. Return the shrimp to the skillet and ensure everything is well coated with the flavorful sauce.

Serve your Pad Thai hot, garnished with crushed peanuts, cilantro, and lime wedges for that extra burst of freshness.

Tips & Tricks

  • Soak rice noodles in warm water, not boiling, to prevent them from becoming mushy.
  • Keep an eye on the shrimp; overcooking can make them rubbery.
  • Adjust the chili flakes to your desired spice level—start small, you can always add more.
  • If you’re not a fan of cilantro, feel free to skip it or replace with parsley.

Serving Suggestions

This Pad Thai pairs wonderfully with a light, crisp white wine or a refreshing iced tea. For a fuller meal, serve it alongside a simple cucumber salad dressed with vinegar and sesame oil. The cooling effect of the salad complements the zesty, spicy notes of the Pad Thai.

Frequently Asked Questions

Can I use chicken instead of shrimp?
Absolutely! Just ensure the chicken is cooked through before adding it to the noodles.
Can I make this vegetarian?
Yes, simply omit the shrimp and fish sauce. You could add tofu for protein.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

Ingredients Explained

Rice noodles act as the tender base, soaking up all the delicious flavors. Shrimp adds a succulent, protein-rich element, while the vegetable oil helps in cooking everything to perfection.
Garlic provides an aromatic punch, and eggs add richness and texture. Bean sprouts bring a fresh crunch, and green onions add a mild, sweet onion flavor. Crushed peanuts add a nutty, crunchy finishing touch.

The fish sauce is the umami powerhouse, balanced by the zing of lime juice and sweetness of sugar. Soy sauce adds depth, while red chili flakes offer a hint of heat. Finally, fresh cilantro and lime wedges are perfect for garnish and added freshness.

Simplified Instructions

1. Cook the rice noodles according to package instructions, drain, and set aside.
2. In a small bowl, whisk together fish sauce, lime juice, sugar, soy sauce, and red chili flakes, then set aside.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add the remaining oil and minced garlic, sauté until fragrant.
5. Add the beaten eggs and stir until just set.
6. Add the cooked noodles, sauce mixture, bean sprouts, and green onions to the skillet. Toss to combine and heat through.
7. Return the shrimp to the skillet and toss with the noodles until well coated.
8. Serve hot, garnished with crushed peanuts, cilantro, and lime wedges.

Ratings and Comments

Thank you for your rating!