Shrimp Pad Thai with Soba Noodles

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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9 ounces soba (buckwheat) noodles, cooked, rinsed and drained

1/4 cup smooth natural peanut butter

2 tablespoons Asian fish sauce

2 tablespoons reduced-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon Sriracha chili garlic sauce

4 teaspoons sesame oil

4 cloves garlic, roughly chopped

1-inch piece of ginger, peeled and roughly chopped

2 tablespoons peanut or vegetable oil

1 pound peeled large shrimp

1/4 cup fresh cilantro, roughly chopped

1/4 cup roasted peanuts, coarsely chopped

2 limes, quartered, for serving


  1. Cook the soba noodles according to the package directions. Rinse, drain and set aside.
  2. In a blender, combine the peanut butter, fish sauce, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic and ginger with 1/4 cup hot water; puree until smooth and set aside.
  3. Heat a wok or large skillet on medium high. When it's hot, add 1 tablespoon peanut oil and swirl to coat the pan. Add the shrimp and saute until they just turn pink, about 2 minutes. Transfer them to a plate.
  4. Add the remaining tablespoon peanut oil to the wok and swirl. Return the shrimp to the pan along with the peanut sauce and cooked soba. Stir-fry for 1 minute.
  5. Transfer the stir-fry to a serving plate or divide among 4 bowls. Top with the cilantro and peanuts. Serve with lime wedges on the side.