Shrimp Stir Fry With Pad Thai Sauce

An individual portion of shrimp stir fry served over black rice with fresh lime wedges on the side.

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3.89 from 18 votes

Shrimp Stir Fry With Pad Thai Sauce

A quick and delicious shrimp stir fry packed with vegetables and a tangy Pad Thai Sauce

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Asian, Fusion

Keyword: pad thai, shrimp, stir fry

Servings: servings

Calories: 415kcal

Author: Andrea Mut

Ingredients

Pad Thai Sauce

¼ cup tamarind paste (or substitute with 2 tablespoon fresh lime juice mixed with 1 tablespoon brown sugar)
¼ cup water
¼ cup fish sauce
3 tablespoon fresh lime juice
2 tablespoon raw or brown sugar
½ cup roasted, unsalted peanuts, finely chopped

Stir fry

¼ cup avocado or coconut oil
24 large or jumbo raw, frozen, unpeeled shrimp, thawed and peeled
2-3 heads baby Bok Choy
1 large red pepper, seeded and cut into 1" dice
2 cups snow peas, approximately
1 tablespoon garlic, chopped
3-4 green onions
¼ teaspoon dried chili flakes, or more to taste

For garnish

1 cup cilantro leaves, rinsed
lime wedges
dried chili flakes
extra chopped peanuts

Instructions

For the pad thai sauce

Mix together tamarind paste, water, fish sauce, lime juice and sugar. Set aside with peanuts.

For stir fry

Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Rinse under cold water and dry. Chop into 1 inch pieces.
Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
Add shrimp and stir-fry for 2 minutes. Add peppers, peas, green onions, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.

Notes

Storage - Any leftovers can be stored in the fridge for 3 days.

If the sauce is too thin for your liking, dissolve 1-2 teaspoon of cornstarch in 2-3 tablespoon cold water and stir into sauce at the end and let boil for a few seconds to thicken.

Nutritional Facts do not include side dishes. They are an estimate only using an online calculator.

Nutrition