Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.
Hello friends! Melanie here again from Garnish & Glaze. Today I’m sharing a favorite restaurant dish with you– Pad Thai. I love going out to eat but if I can make the same meal just as well and for a fraction of the price, I’m game! This Shrimp Pad Thai is just that kind of meal. Plus, it’s so easy to make and comes together quickly.
I love Asian food! It’s full of veggies, lots of textures, color, and flavors, and is pretty easy to make. I especially love Thai food because it’s almost always garnished with my favorite herb– cilantro. There was a time when I had an aversion to it but now I can’t get enough of this delicious herb that adds so much freshness. Plus, everything looks better with a pretty green garnish.
How to Make Shrimp Pad Thai:
The first step is to get your noodles soaking. You can find Thai Rice Noodles in the international aisle of your local grocery store. I’ve really enjoyed A Taste of Thai brand.
Then, mix together all the sauce ingredients so it’s ready to go for when you mix everything together at the end. If you like things hot and spicy, add in a teaspoon or two more sriracha sauce.
Next you’ll cook up the shrimp. I recommend buying shrimp that has already been deveined and if possible, also peeled. It’s totally worth the extra money. For easier eating, I recommend also removing the shrimp tails when you peel off the shells. I only left on the tails for looks.
I love the taste of shrimp but the fact that it cooks so fast makes it even better. Once it’s no longer grey and turns pink, remove it from the pan and scramble the eggs and then set them aside too. The last things to cook are all the veggies. Some recipes don’t have you cook the bean sprouts but I really enjoy them cooked and since I’m pregnant, they have the potential to have bacteria that can’t be washed off so they should be cooked just in case.
After sauteing all the veggies, add everything back to the pan– shrimp, eggs, noodles, and the sauce. Cook it together for 1-2 minutes until everything is warm and coated in the yummy sauce.
Dish up the Pad Thai and garnish with cilantro and chopped dry roasted peanuts. The cilantro adds a delicious fresh taste and the dry roasted peanuts add the perfect amount of saltiness in contrast to the sweet sauce and have a nice crunchy texture. It’s the perfect finishing touch dish and makes it looks even prettier.
This quick meal is sure to become a family favorite. Enjoy!
More great Thai recipes from Garnish & Glaze:
Chicken Pad Thai
Slow Cooker Thai Sweet Chicken Chicken
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.
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