Shrimp Pad Thai – Hamptons Lane

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As much as I LOVE cooking, there are some recipes that intimidate me, and Pad Thai is one of those recipes. I am a huge fan of Thai Food, so I was obviously excited when my February Hamptons Lane Taste of Thailand box arrived, but I also knew that it would be pushing me out of my comfort zone. I’m getting pretty good at this whole cooking thing, but the idea of adding scrambled eggs to a stir-fry seems like it’s not going to be the easiest thing in the world. So…..I poured myself a big glass of red wine, prepped all my ingredients, put on my big girl panties, and whipped up a batch of Shrimp Pad Thai…….I’m not sure if it was the wine, or the panties, but the recipe was a lot easier than I expected it to be, and it turned out beautifully!!

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Recipe: Shrimp Pad Thai


  • 8oz shrimp
  • 1 package Pad Thai Noodles (Hamptons Lane)
  • 3-4 tbs sesame oil
  • 2 tbs Red Boat Fish Sauce (Hamptons Lane)
  • 1/2 block extra firm tofu
  • 1 shallot, thinly sliced
  • 3 cloves garlic
  • 2 scallions, chopped
  • 3 eggs
  • 1 1/2 cup bean sprouts
  • 2 tbs peanuts crushed
  • 1/2 cup basil
  • 3/4 cup Jade Peanut Sauce (Hamptons Lane)


  • cook noodles according to package, drain and set aside
  • cook shrimp in 1-2 tbs oil until pink and then sear for 1 minute until edges are golden, set aside
  • cook tofu in 1-2 tbs oil until browned, add shallot and garlic, and turn heat up a little
  • add noodles and fish sauce and sauté for 30-45 seconds, add peanut sauce and sauté for another 30-45 seconds
  • you want noodles to be coated, so if they are a little dry you can add 1 tbs water or a little more peanut sauce
  • push all noodles to the sides of the pan, add 1 tbs oil and eggs to middle of pan, scramble until they are almost done, you still want them to be a little runny
  • fold eggs into noodles gently, add bean sprouts, scallions, and basil, cook on high for 1-2 minutes
  • turn off heat, add shrimp back in
  • dived among dishes and garnish with peanuts and basil


  • I hate garlic so I added ginger instead
  • don’t skimp on the peanut sauce, I added a little less than 3/4 cup and definitely could have used more
  • I garnished mine with cilantro, because I put cilantro on everything
  • be careful not to scramble the eggs completely, you want them a little under cooked when you fold them in to the noodles
  • you could easily add extra veggies to this, carrots, peppers, etc


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