Shrimp Basil Pad Thai

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 8 oz pad Thai noodles
  • 1 tsp sesame oil
  • ¼ cup fresh lime juice, plus wedges for serving
  • 3 Tbsp light brown sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp low sodium soy sauce
  • 2 dried Thai chilies, finely chopped
  • ¼ cup + 1 Tbsp canola or grapeseed oil
  • 3 large shallots, thinly sliced
  • 3 garlic cloves, minced
  • 12 oz shelled and deveined raw shrimp
  • 2 large eggs, beaten
  • 4 scallions, thinly sliced
  • Lime wedges, peanuts, fresh basil, fresh cilantro and bean sprouts, for serving




  1. Cook noodles according to package directions. Drain noodles in a colander and toss with sesame oil. Place in a large serving bowl.

  2. Whisk together lime juice, brown sugar, fish sauce, soy sauce and Thai chilies.
  3. In a large nonstick skillet, heat 3 Tbsp. oil to medium-high heat. Add shallots and garlic and cook, stirring occasionally, about 1 minute. Add the shrimp and cook, stirring occasionally, until shrimp begin to curl and turn pink, about 2 minutes. Add egg and stir until nearly set, about 1 minute. Add the scallions and sauce and toss everything together, keeping the eggs intact, allowing to cook for a few minutes.
  4. Transfer pad thai to the bowl with the noodles. Top with peanuts, cilantro, basil and bean sprouts and serve with lime wedges.


Serves 4


Nutrition Facts