Pad Thai made easy

Last night I was somehow inspired to make Pad Thai, no idea why.  I think because I had seafood on my mind and knew I had a bag of frozen jumbo shrimp in my freezer. By the way, what a key ingredient to have on hand for a quick meal.  Yes, you could go to the fish market and get fresher shrimp, but guess what?  I’m pretty certain they were all previously frozen. So if you find a brand you like, the frozen bag is a good short cut to have on hand.

All of the other ingredients were pretty basic, I just needed to pick up rice noodles.  I took Rachael’s recipe and improvised by using grated carrots and scallions as I didn’t have zucchini or peppers around.  After defrosting the shrimp under running water, the rest of the meal was pretty quick and easy!  I used vermicelli rice noodles because it’s what I had but you could also use a more traditional, wide flat rice noodle.  In the end, the shrimp alone were delicious but so was everything else and you can play around with the added veggies and greens.

Pad Thai, based on the recipe by Rachael Ray


  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons water
  • 2 tablespoons crunchy, natural peanut butter
  • 1 teaspoon Asian chili paste, such as sambal oelek or Sriracha
  • 3 tablespoons canola oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup grated carrots
  • 1 chopped scallion
  • 12 large shrimp, defrosted if frozen, peeled and deveined
  • 1/2 pound rice noodles, vermicelli or wide rice noodles.  Follow instructions for soaking
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon white vinegar
  • Chopped Romaine lettuce, for garnish
  • Chopped peanuts, for garnish

Serves 4


In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

Heat a deep pan and add the canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the carrots, scallions and shrimp and stir fry until the shrimp are browned and cooked through, about 2 minutes. Add the noodles and toss to coat.

Add the peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Spread the chopped romaine on a platter. Serve the pad Thai on top of lettuce and garnish with chopped peanuts.

Rosemary Maggiore is our Last Minute Lady. A single mom of two kids plus a full time job (she runs this website!) keep her busy and usually pushing things to the last minute. Somehow she manages to keep her cool and her sanity while she enjoys good food, wine, friends and most importantly, family.

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