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Level
very easy
Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

dry weight
flat rice noodles
200 g
1 pkg
Marina Del Ray Wild Raw Argentinian Shrimp Peeled Deveined, thawed
300 g
2
Compliments Large Eggs
1/4 tsp
each salt and pepper, divided
1 mL
3 tbsp
Compliments Canola Oil, divided
45 mL
1 tbsp
minced garlic
15 mL
1/2 cup
finely chopped green onions, white parts
125 mL
1 cup
bottled pad Thai sauce (such as VH brand)
250 mL
2 cups
julienned snow peas
500 mL
1
red pepper, julienned
1 cup
bean sprouts
250 mL
1/3 cup
coarsely chopped roasted peanuts
75 mL
1/2 cup
finely chopped green onions, green parts
125 mL
1 lime
cut into wedges

Directions

Step 1

In a large bowl, soak the rice noodles in hot tap water for 10 min. until softened and bend easily. (Tip: Place a bowl of water or a heavy object on the noodles to keep them submerged). Drain; set aside. Meanwhile, remove and discard tail shells from shrimp; slice shrimp in half lengthwise. Set aside.

Step 2

In a small bowl, fork-beat the eggs with 1/8 tsp (0.5 mL) each of the salt and pepper. Heat 1 tbsp (15 mL) of the canola oil in a large frypan over medium heat. Stir in the beaten eggs and cook until just set. Use the spatula to chop the egg into bite-size pieces; push to the side of the pan. Add another 1 tbsp (15 mL) oil to the pan; sauté the shrimp about 1 min. until opaque and curled. Season with the remaining salt and pepper; push to side of pan. Heat remaining 1 tbsp (15 mL) oil in the pan; stir-fry the garlic and white parts of the green onions about 30 sec. until fragrant.

Step 3

Add the noodles to the pan; stirring to loosen. Pour in the pad Thai sauce, plus 1/4 cup (60 mL) water. Stir-fry about 3 min., or until noodles are tender and shrimp reaches an internal temperature of 74°C (165°F). Mix in the julienned snow peas, red pepper and bean sprouts; cook until the snow peas are bright green and tender-crisp, about 2 min. Stir the egg and shrimp into the mixture.

Step 4

Divide the pad Thai into bowls or onto plates. Garnish with peanuts and remaining green onion (green parts). Serve with lime wedges for squeezing.

Tip

Swap in diced chicken or tofu for the shrimp for an easy twist.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
610
Fat:
23 g
Saturated Fat:
3 g
Carbs:
77 g
Fibre:
5 g
Sugar:
17 g
Cholesterol:
250 mg
Protein:
25 g
Sodium:
670 mg
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