Thai Shrimp, Peanut and Vegetable Stir Fry Recipe

February 15, 2014

Thai Shrimp, Peanut and Vegetable Stir Fry Recipe


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: Serves 6-8



Pad Thai Sauce:

  • ¼ cup Thai sweet chili sauce
  • 2 Tablespoons soy sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon fish sauce
  • 1 Tablespoon tomato paste
  • 1 Tablespoon lime juice
  • 2 teaspoons sambal oelek (hot chili sauce)
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons tamarind paste, optional

Stir Fry:

  • 1 Tablespoon peanut oil, divided
  • 2 eggs, whisked
  • 1 pound (20) large shrimp, peeled and deveined, defrosted if frozen
  • 3 cups sliced onion
  • 2 large red peppers, thinly sliced
  • 1 14 ounce bag cole slaw mix (or substitute 3 cups shredded cabbage and 3 cups shredded carrot)
  • 1/2 cup chopped salted peanuts
  • 1/2 cup sliced scallions
  • 1/4 cup minced cilantro
  • Lime wedges, for garnish
  • Cooked rice or noodles, for serving


  1. Whisk together all Pad Thai sauce ingredients and reserve (can be made up to 3 days ahead and stored in the refrigerator).
  2. Heat 1 teaspoon peanut oil on medium heat in a large non-stick skillet or wok. Cook egg in one thin layer, swirling to cover pan, remove to plate and thinly slice.
  3. Add 1 teaspoon sesame oil to pan, increase heat to high, and cook shrimp for 3-4 minutes per side or until lightly browned and cooked through. Remove to a plate.
  4. Add remaining 1 teaspoon peanut oil, onions and peppers to pan and cook for 5-10 minutes or until onions soften and peppers are crisp-tender. Add cole slaw mix and cooked shrimp to pan, pour Pad Thai sauce over all and toss to combine and heat through.
  5. Remove from heat and toss in egg, scallions and cilantro.
  6. Serve topped with peanuts and garnished with a lime wedge.


If you can’t find tamarind paste at your local market, you can skip it or substitute 1 teaspoon baby food prunes mixed with 1/2 teaspoon lime juice for the same tangy taste.

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