Cheater Pad Thai

Name: Cheater Pad Thai
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 4
Cuisine: Thai
Ingredients: 8 ounces bean sprouts; 1 tablespoon cooking oil, divided; 1 pound raw shrimp, peeled and deveined; 1 egg, beaten; 2 cloves garlic, finely minced; 1 pound dry rice noodles, about 1/4" wide; 1/4 pound snow peas, sliced diagonally; 1 8-ounce jar prepared Pad Thai sauce; 1 tablespoon water

Recipe GLPR7989f34cf823f4

Thai

Main Course

18 min

609 cal

Servings: 4

Stovetop

SNAP eligible

A quick and easy Thai-inspired noodle stir-fry made with prepared Pad Thai sauce, tender shrimp, fluffy scrambled eggs, fresh vegetables, and soaked rice noodles. This streamlined version delivers authentic flavors in under 20 minutes.

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Ingredients

8 ounces bean sprouts

1 tablespoon cooking oil, divided

1 pound raw shrimp, peeled and deveined

1 egg, beaten

2 cloves garlic, finely minced

1 pound dry rice noodles, about 1/4" wide

1/4 pound snow peas, sliced diagonally

1 8-ounce jar prepared Pad Thai sauce

1 tablespoon water

Directions

Place the dry rice noodles in a large bowl and cover with hot tap water (warm to the touch, not boiling). Let soak for 8 to 10 minutes until pliable. Drain in a colander and set aside.
Heat a wok or large skillet over high heat. Add half of the cooking oil and swirl to coat the bottom. Once the oil shimmers, arrange the shrimp in a single layer. Allow to sear undisturbed for 2 minutes, then flip and sear the other side for 1 minute. The shrimp should be partially opaque. Transfer to a clean bowl.
Keep the pan on the stove and add the beaten egg. Stir constantly for about 1 to 2 minutes, breaking it into small curds, until it is fully cooked (opaque throughout). Transfer to the bowl with the shrimp.
Reduce the heat to medium-low and swirl the remaining cooking oil into the pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the snow peas and bean sprouts to the pan. Stir-fry for 1 minute until they begin to soften slightly.
Pour the prepared Pad Thai sauce into the pan. Add the water to the empty sauce jar, close the lid, shake to collect any remaining sauce, and pour into the pan.
Add the drained noodles and increase the heat to medium-high. Stir all ingredients together until well combined.
Once the sauce begins to simmer, return the shrimp and egg to the pan. Toss everything together and cook for 1 to 2 minutes, stirring frequently, until the shrimp are fully cooked through (opaque with no gray or translucent areas).
Transfer to serving plates and enjoy immediately while hot.

Comments

Grocery List Plus Editorial Staff3.75

Bean sprouts and pad thai sauce force a second stop—neither Harris Teeter, Food Lion, nor Walmart reliably stock these year-round, so plan a trip to ALDI or Kroger or accept an Asian market run. Shrimp costs $8–12 per pound and dominates the $6–7 per serving budget. The eighteen-minute estimate is honest if your shrimp are thawed and your noodles are not dried; if you start with dried rice noodles, add ten minutes of soaking time. The dish is fast-paced, demands your attention at the stove, and reheats poorly—it's a same-night meal that works well for a hungry household but needs coordination.