Pad thai noodles get coated in a flavorful and creamy red coconut curry sauce, and served with crunchy snap peas, fresh cilantro, and juicy sautéed shrimp. This will definitely be your new go-to dinner recipe that takes less than 30 minutes start to finish!
Ingredients
- 1 tbsp olive oil
- 3/4 lb large shrimp peeled & deveined
- 1 ea shallot peeled & minced (~2 tbsp)
- 1.5" piece ginger peeled & minced (~2 tbsp)
- 1 ea jalapeño chopped small (~3 tbsp)
- salt & black pepper
- 1 tbsp red curry paste*
- 1 13.5oz can coconut milk full fat or reduced fat
- ½ ea lime, juiced (~1 tbsp)
- 2 tsp coconut aminos or sub soy sauce
- 1 tbsp coconut sugar
- 1 cup snap peas sliced on the bias
- ¼ cup chopped fresh cilantro
- 10 oz pad thai noodles cooked according to package instructions
Instructions
- In a small mixing bowl add peeled & deveined shrimp, olive oil, shallot, ginger, jalapeño. Stir to combine and sprinkle with salt & ground pepper.
- Heat a medium cast iron to medium heat and add shrimp, cooking for 5-7 minutes total (shrimp should be tightly curled). Remove from pan and set aside.
- Add curry paste and stir to combine. Add coconut milk, lime juice, coconut aminos, and coconut sugar. Simmer for 10-12 minutes to allow sauce to thicken.
- While sauce is cooking, prepare rice noodles according to package instructions and set aside.
- After 10-12 minutes, add shrimp back to pan with sauce, along with shrimp and snap peas.
- Stir in cooked pad thai noodles until evenly coated with sauce. Finish by topped with chopped cilantro and serve immediately. Enjoy!
Notes
*my favorite brand is Mae Ploy which I get on Amazon
**I used Lotus Foods pad thai noodles
**I used Lotus Foods pad thai noodles
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe