Speedy pad thai

Prep 30 min
Total 35 min
Makes 4 Servings



1/2 450-g pkg
2 cups
3 tsp
1/2 454-g pkg
frozen raw shrimp, thawed and peeled
garlic cloves, minced
2 tsp
minced ginger
1/3 cup
1/4 cup
1/4 cup
2 tbsp
natural peanut butter
carrots, grated
1/2 cup


  • COVER noodles with boiling water in a large bowl. Let soak, stirring frequently, until tender, 8 to 10 min. Add 2 cups bean sprouts for the last 2 to 3 min of soaking.
  • HEAT a large frying pan over medium-high. Add 2 tsp canola oil, then shrimp. Cook, stirring frequently, until shrimp turns pink, about 2 min per side. Transfer shrimp to a plate and reduce heat under pan to medium-low. Add 1 tsp canola oil, then garlic and ginger. Cook 1 min. Stir in water, hoisin sauce, lime juice, natural peanut butter and sriracha.
  • DRAIN noodles and bean sprouts well, then add to pan. Toss to coat noodles, then stir in shrimp, grated carrots and cilantro.


Calories 399, Protein 15 g, Carbohydrates 65 g, Fat 9 g, Fibre 5 g, Sodium 416 mg. Excellent source of Folate

Wine Pairings

Chateau Val Rose Tradition Syrah

Pair it with: A food-friendly rosé

Bring some French sunshine into our cool Canadian autumn with this syrah-and-grenache-based dry rosé. This is a wine with considerable depth, matching perfectly with these zesty noodles.
Our pick: Château Val Joanis Rosé Tradition Syrah, France, $15.

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