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  • Writer's pictureBiagio D

Shrimp Pad Thai - My Take

This is my take on Shrimp Pad Thai. I used buckwheat noodles, which I made from scratch, instead of the traditional rice noodles. The seasonings I used are what I had on hand in my pantry and fridge, based on a combination of ingredients in several recipes I found online. I hope you enjoy!


Buckwheat Noodles

2 tablespoons lime juice

2 tablespoons brown sugar

1.5 tablespoons fish sauce

1 tablespoon soy sauce

cayenne pepper to taste

3 tablespoons vegetable oil

1 onion, quartered and sliced

1 bell pepper, sliced

1 large clove garlic, minced

2 eggs

1 lb shrimp, cooked

3 green onions


1. Cook the noodles until ready. Drain and set aside in a bowl with one tablespoon of oil; mixed thoroughly so the noodles do not stick to each other.

2. In a small bowl, combine the lime juice, brown sugar, fish sauce, soy sauce and cayenne pepper. Set this mixture aside.

3. In a large wok, heat the oil. Sauté the onion, bell pepper, and garlic until golden brown.

4. Push the vegetables to the side and scramble the eggs on opposite side. Cook until crisp and mix in with the veggies. Add the shrimp and combine.

5. Add the noodles and the lime juice mixture. Toss gently until noodles are covered.

6. Garnish with the tops of green onions. Optional: Add chopped roasted peanuts for an extra crunch.

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