Meatless Friday: Pad Thai with Shrimp



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Pad Thai with Shrimp

1 pkg. (16oz) wide rice noodles- soak with hot tap water for 25 minutes
1 small red onion, chopped
1 pkg. (16 oz) peeled, deveined, tail off shrimp
1 cup fresh asparagus chopped to 1-inch pieces (can substitute another crisp veggie)
1 cup sliced mushrooms (optional)
1 egg
I can drained bean sprouts
2 packages of Pad Thai stir fry sauce or you could use peanut sauce
1/4 chopped peanuts

Fry onion, veggies, and shrimp in a large fry pan or work.
Make a space in the middle and put in an egg.  Let cook before you stir it into rest of veggie/shrimp mixture.
Add drained noodles and mix well. Add bean sprouts.
Add Pad Thai sauce.
Garnish with Peanuts and serve immediately. (Noodles get sticky and sauce absorbs if the dish sits awhile.)

*Tip- If using frozen shrimp, drain well before adding noodles and sauce.

Copyright 2015 Mary Lou Rosien. All rights reserved.

Copyright 2015 Mary Lou Rosien. All rights reserved.

You can find all our Meatless Friday featured recipes here.

Copyright 2015 Mary Lou Rosien.
Photo copyright 2015 Mary Lou Rosien. All rights reserved.


About Author

Mary Lou Rosien is a Catholic, wife, mother to seven plus a foster son, RCIA Coordinator and writer/speaker. She is a former columnist for and a current contributor to In between making Friday cookies and laundry, she has written four books: Managing Stress with the Help of Your Catholic Faith (OSV), Catholic Family Boot Camp (Bezalel Books), The Joy-Filled Broken Heart and The Three Things Divorced Catholics Need to Know (OSV). Visit for more information on suffering, divorce and other subjects.


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