15-minute shrimp pad thai

By Shahir Massoud
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  • 2 cups Nordic shrimp, thawed
  • 300 grams rice noodles
  • 1 carrot, peeled and thinly sliced
  • 1 bunch scallions, thinly sliced
  • 4 eggs
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil


  • 1/3 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Sriracha
  • 1 teaspoon fish sauce


  • Fresh limes
  • Red Thai chili peppers
  • Crushed peanuts, for sprinkling



  1. Whisk to combine, set aside. 

Pad thai:

  1. Soak the rice noodles in hot water until they soften. Drain then rinse with cold water, draining again. Set aside.
  2. In a large non-stick pan, heat the olive oil over medium heat. Add the eggs, and scramble. Then add the carrots and scallions, cooking for another minute or so. 
  3. Add the noodles, followed by the sauce and the shrimp.  Combine over medium heat for a minute or two, allowing to warm through. Transfer to a serving platter. 
  4. Garnish with crushed peanuts, lime for squeezing, and additional chili peppers. 

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