Shrimp Pad Thai

30 min
Prep Time
35 min

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3 pounds Blanched Shrimp, peeled, de-veined, 31/35 count
2 quarts Yellow Onion, thinly sliced
2/3 cup Sliced Garlic
1 pound Bean Sprouts
4 pounds Pad Thai Rice Noodles, cooked
Kosher Salt, as needed
Ground Black Pepper, as needed
Sesame Oil, as needed for sautéing
4 cups Peanut Butter
1 1/2 quarts Red Gold Ketchup
1 cup Soy Sauce
1/4 cup Fish Sauce
1/2 cup Fresh Lime Juice
1/3 cup Red Pepper Flakes
1 1/2 cups Green Onion, sliced
1/2 cup Toasted White Sesame Seeds
1/2 cup Cilantro, rough chop
3 cups Roasted Peanuts, crumbled


  • Place Pad Thai noodles in a large mixing bowl, and cover with cold water. Allow the noodles to hydrate for 30 minutes and reserve.
  • In medium sauce pan set to medium heat, combine all ingredients for the peanut sauce and bring to a boil while stirring periodically. Once at a boil, remove from the heat and whisk in the lime juice; reserve.
  • In a large sauté pan set to medium high heat, add sesame oil, sliced garlic and yellow onion. Sauté for 6-7 minutes or until onions are translucent; Season with salt and pepper.
  • Fold in the peanut sauce, bean sprouts, blanched shrimp, and half of the red pepper flakes. Bring the mixture to a light simmer.
  • Toss the Pad Thai noodles with the shrimp, peanut sauce and half the green onion.