Shrimp Pad Thai is a favorite of mine! I love how it’s full of color and flavor. This Pad Thai is made healthier, by using zoodles (zucchini noodles), instead of rice noodles and coconut oil or ghee (clarified butter), instead of vegetable oil. It’s also full of veggies!
It’s a quick meal that uses minimal dishes – a small saucepan to make the sauce and a large pan for everything else. It takes 15 minutes tops to prepare the ingredients and 15 minutes to cook everything. If you don’t have 30 minutes to spend cooking dinner, you can even chop up all the veggies on the weekend. Then it will only take you 15 minutes to prepare a delicious and healthy meal for your family.
How to Make Shrimp Pad Thai
Prepare the Ingredients
We’ve made this meal several times at my house, and the easiest way we’ve found is to prepare all the ingredients first, before cooking anything. The times that we’ve chopped the veggies as we go, the ingredients in the pan started to burn before we were done chopping what needed to go in next. Once all the veggies are chopped and the shrimp is peeled, it does not take long at all to cook!
Chop half a yellow onion and set it aside. I set everything on a plate and then slide it into the pan when it’s time to cook it.
Mince one garlic clove.
3. Sugar Snap Peas
Cut the ends off 1/4 pound of sugar snap peas. We’ve also used snow peas for this meal, and they were also good. Sugar snap peas are a little bit sweeter. But you can use either one.
Peel the shrimp. We use 1 1/2 pounds wild-caught Argentinan Red Shrimp. It is plenty of shrimp for our family of four, with some leftover for lunch the next day. This shrimp is so meaty! They’re almost like mini lobsters. Vital Choice has some
5. Red Cabbage
Finely slice 2 cups of red cabbage. I ended up using about 1/4 of the cabbage.
Spiralize 2-3 zucchini (depending on the size), or until you get 3 cups worth.
Here’s the Sprilazer I have. It has two different sizes you can make your zoodles (or whatever other veggie you want to spiralize), and it works great! It also includes a cleaning brush, a cookbook, and a peeler. My boys learned how to use the peeler in their Kids Cook Real Food course. They’ve practiced peeling carrots and cucumbers so far. They love this course. Check it out through the banner below!
7. Green Onion
Chop a few stalks of green onion until you get about 4 Tablespoons, or to your liking. This will be used for garnish at the end.
Chop some cilantro until you get about 4 Tablespoons. This will also be used for garnish.
Finally, grate 1 Tablespoon of fresh ginger and put into a small saucepan. The ginger will be used in the sauce for the Pad Thai.
Make the Sauce
Add 2 Tablespoons ghee (or coconut oil), 2 Tablespoons coconut aminos (a healthier version of soy sauce), 1/4 Cup almond butter, 1/4 Cup vinegar, a few dashes of fish sauce, and 2 teaspoons black pepper into the small saucepan with the grated ginger.
We used crunchy almond butter (I normally do NOT like crunchy almond or peanut butter, but I bought this one on accident). The extra little crunch from the bits of almond actually tasted really good in this sauce . We used rice vinegar to enhance the Asian flavor. However, if you are strictly following Paleo or do not consume any grains, you can use white distilled vinegar instead.
Cook the mixture over Medium heat for about 5 minutes, or until the almond butter and ghee are melted. Stir to combine everything well. If it is too thick, add a little water.
Set the sauce aside. You will add it to the rest of the ingredients in the Pad Thai at the end.
Cook the Pad Thai
1. Melt 2 Tablespoons ghee (or coconut oil) in a large pan over Medium heat.
2. Once the pan and the oil are hot, add the chopped onion, minced garlic, 1/2 teaspoon black pepper, and 1/2 teaspoon sea salt.
3. Cook the onion and garlic for 3 minutes, or until the onion starts to turn translucent.
4. Next, add the sugar snap peas to the pan.
5. Stir them around and let them cook for 2 minutes.
6. Then, push the veggies to the sides of the pan to make a well for the eggs to cook in.
7. Crack two eggs in the center of the pan.
8. Cook for about 2 minutes, or until the egg whites are set.
9. Once the eggs are done, break them apart with your stirring spoon. Mix the eggs and the veggies together.
10. Next, add the shrimp to the pan. I, again, moved the rest of the mixture to the outside and put the shrimp in the middle. That’s mainly because the middle of the pan is where it’s the hottest, and I want the shrimp to cook without overdoing the eggs. Trying to conserve pans here!
11. Cook for 2 minutes, and then flip the shrimp over and cook for another 2 minutes.
12. Then, add the spiralized zucchini and sliced cabbage. Mix everything together well. Add more salt and pepper if it needs more.
13. Put the lid on the pan and let it cook for about 4 minutes. You want the zucchini to be al-dente, not soggy.
14. Take the lid off, add the sauce that you prepared, and stir it all together.
15. Garnish the pad thai with the cilantro, green onions, sesame seeds, and lime wedges.
Shrimp Pad Thai
- 1/2 yellow onion
- 1 clove garlic
- 1/4 lb sugar snap peas
- 1 1/2 lbs shrimp
- 2 Cups red cabbage (shredded)
- 3 Cups zucchini (spiralized)
- 4 Tbsp green onion (chopped)
- 4 Tbsp cilantro (chopped)
- 1 Tbsp grated fresh ginger
- 4 Tbsp coconut oil or ghee (divided)
- 2 Tbsp coconut aminos
- 1/4 Cup almond butter
- 1/4 Cup rice vinegar (or white distilled to make it Paleo)
- few dashes fish sauce
- 3 tsp black pepper (divided)
- 1 tsp sea salt
- 2 eggs
- 1 lime
- sesame seeds
Prepare the Ingredients
- Chop the onion.
- Mince the garlic clove.
- Cut the ends off the sugar snap peas.
- Peel the shrimp.
- Thinly slice about 1/4 of a red cabbage (to get 2 cups).
- Spiralize 2-3 zucchini (to get 3 Cups).
- Chop the green onion.
- Chop the cilantro.
- Grate the ginger.
Make the Sauce
- Place 2 Tbsp of the ghee, grated ginger, coconut aminos, almond butter, rice vinegar, fish sauce, and 2 tsp black pepper into a small sauce pan.
- Cook over Medium heat about 5 minutes, or until the almond butter and ghee are melted.
- Stir to combine the ingredients well. Add water to thin it out if needed.
Cook the Pad Thai
- Melt 2 Tbsp of the ghee in a large pan over Medium heat.
- Add the chopped onion, minced garlic, 1/2 tsp sea salt, and 1/2 tsp black pepper.
- Cook 3 minutes or until the onion starts to turn translucent, stirring frequently.
- Add the sugar snap peas to the pan.
- Cook another 2 minutes, stirring frequently.
- Push the vegetables to the outside edges of the pan to make a well.
- Crack the eggs in the middle of the pan.
- Cook for about 2 minutes, or until the egg whites are cooked completely.
- Break the egg apart and stir the vegetables and eggs together.
- Add the shrimp to the pan.
- Cook for 2 minutes. Flip the shrimp over and cook another 2 minutes.
- Add the shredded cabbage and spiralized zucchini. Stir it all together.
- Cover the pan. Cook 4 more minutes, or until the zucchini is al-dente.
- Take the lid off. Add the sauce to the pan and mix everything together well.
- Garnish the Shrimp Pad Thai with the chopped cilantro, chopped green onion, sesame seeds, and lime wedges.