Oh, how I love pad Thai and I just love this recipe!  The fresh, crunchy vegetables, the roasted peanuts that add texture, and the tangy sauce makes this recipe part of my regular rotation.  Take advantage of the versatility of this recipe!  Use chicken or tofu instead of shrimp or enjoy it with just vegetables. I promise you will not be disappointed!

Vegetable Pad Thai with Shrimp


  • Colander
  • Large skillet or wok
  • Medium pot
  • Small bowl
  • Large plate


  • ½ lb. raw or frozen medium shrimp peeled and deveined, tails removed if desired (substitute with another protein such as chicken or tofu or omit protein altogether)
  • 1 Tbsp. olive oil
  • 7 oz. wide rice noodles
  • 5 Tbsp. tamarind sauce
  • 2 Tbsp. tamari or soy sauce
  • 1 Tbsp. maple syrup adjust to taste
  • 2 Tbsp. peanut oil or other high smoke point oil
  • 2 garlic cloves finely sliced
  • 2 scallions or spring onions sliced
  • ½ small head of broccoli divided into florets
  • ½ C of green beans cut diagonally
  • 1 red pepper finely sliced
  • 2 carrots shaved into ribbons or julienned
  • ¼ C roasted and unsalted peanuts crushed
  • ½ C mung bean sprouts or any other sprout such as sunflower, soybean or thinly slice/julienne other crunchy veggies such as cabbage, snow peas, bok choy stalks
  • Salt and pepper to taste


For the shrimp:

  • If frozen, thaw shrimp. Place them in a colander in the sink and run cold water over them for about 5 minutes until completely thawed. Pat dry with paper towels.
  • In a large skillet, warm olive oil over medium-high heat until shimmering.
  • Season the shrimp with salt and pepper. Feel free to add other seasonings such as chili spice, red pepper flakes, etc.
  • Add shrimp to the hot pan and sauté shrimp until pink and opaque. Depending on the size of shrimp and how many are in the pan, this will take approximately 3 minutes per side.

Prepare Pad Thai:

  • Prepare shrimp and set aside.
  • Prepare rice noodles according to package instructions, but do not cook fully as they will cook another minute or two once added to the pan later. Drain and set aside. Drizzle a little peanut or olive oil through the noodles to prevent from sticking together.
  • Mix sauce ingredients together in a small bowl and set aside.
  • Heat a wok or large frying pan on medium-high heat. Pour 1 Tbsp. of peanut oil and heat until almost smoking. Add scallions and garlic.
  • Stir-fry until scallions soften and garlic becomes fragrant. Transfer to separate plate.
  • Heat another Tbsp. of peanut oil in the same wok/pan. Start adding prepared vegetables in this order (leaving a minute or two between each addition): broccoli, green beans, red pepper and carrots. Stir-fry until cooked yet still crunchy, about 5-8 minutes.
  • Transfer all vegetables to a big plate. Pour the sauce into wok/pan. Add in noodles. If they have clumped together, the sauce and heat will separate them again.
  • Add all vegetables and shrimp back to wok/pan and mix well for a minute or two.
  • Divide between 2 plates, sprinkle with bean sprouts and crushed peanuts.