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Shrimp Pad Thai Style

Shrimp Pad Thai Style

4
(1)

This Asian-inspired dish features sautéed shrimp, red pepper, onion and tofu paired with a savory broth, rice noodles and fresh bean sprouts. The flavors blend together perfectly for a main meal that’s simply amazing!

serves 4 people

Ingredients

cost per recipe: $15.93

The price is determined by the national average.

  • 1

    tablespoon canola oil

  • 1

    pound uncooked shrimp (21-25 count per pound), peeled, deveined and tails removed

  • 1

    small red onion, finely diced

  • 1/2

    teaspoon crushed red pepper

  • 8

    ounces (1/2 of a 16-ounce package) firm tofu, cut into 1/2-inch cubes

  • 2

    cups Swanson® Thai Ginger Flavor Infused Broth

  • 1

    teaspoon sugar

  • 1

    tablespoon cornstarch

  • 8

    ounces (1/2 of a 16-ounce package) wide rice noodles, cooked and drained

  • 8

    ounces (1 package) fresh bean sprouts

view nutrition info

How to Make It

Season the shrimp as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes, stirring occasionally.  Remove the shrimp from the skillet.
Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally.  Add the tofu and cook and stir for 3 minutes.  Stir in 1 3/4 cups broth and the sugar and heat to a boil.
Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth.  Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet.  Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through.  Season to taste.  Serve with chopped fresh cilantro, peanuts and lime wedges, if desired.
Step 1

Season the shrimp as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes, stirring occasionally.  Remove the shrimp from the skillet.

Step 2

Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally.  Add the tofu and cook and stir for 3 minutes.  Stir in 1 3/4 cups broth and the sugar and heat to a boil.

Step 3

Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth.  Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet.  Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through.  Season to taste.  Serve with chopped fresh cilantro, peanuts and lime wedges, if desired.

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Made With
Swanson® Thai Ginger Flavor Infused Broth

Swanson® Thai Ginger Flavor Infused Broth

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Ratings & Reviews

(1)
  • Heather H.

    May 20, 2014

    Love this broth, very nice recipe

    I'm very pleased with the flavor of this broth. It's convenient and the recipe made a tasty dinner and held up well to reheating for lunch. I substituted with ingredients I had handy- imitation crab instead of shrimp, green onion for red, and mung bean sprouts. I also added matchstick carrots and red bell pepper for extra veggies.

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