Shrimp Pad Thai – Hamptons Lane

Pad Thai - Hamptons Lane 5 Pad Thai - Hamptons Lane 4 Pad Thai - Hamptons Lane 2

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!!

Pad Thai - Hamptons Lane 7

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





Sign up for a free account on A Year of Boxes to receive exclusive offers, be added to our monthly mailing list, and much more! We are always adding features to improve the experience for our users, from their valuable feedback!
Join Today!

Sorry, only registered users are able to leave comments! Please register to A Year of Boxes to leave comments!