Homemade. Not quite pad thai but almost…

Servings: 4 Servings


  • 1/2 Cup Sugar snap peas Washed
  • 1 Pound Fresh uncooked shrimp Peeled
  • 1 Handful Bean sprouts Washed
  • 3 Tablespoons Pad thai sauce *I used Thai Kitchen-It’s gluten-free as well
  • 1 Box Rice noodles *I used Thai Kitchen
  • 1/4 Cup Green onions Chopped
  • 1/2 Tablespoon Coconut oil
  • 5 Dashes Ground Pepper
  • 1 Inch Fresh ginger root You can use ground ginger too
  • 3 Dashes Fresh dill
  • 1 Juice from a lemon
  • 3 Dashes Paprika


In a saucepan, bring coconut oil to medium heat. Add shrimp and cook for 6 minutes or until shrimp is almost 100% pink.

Raw shrimp

In a separate pot, bring water to boil. Once boiling, remove from heat and add rice noodles and cook for 8-10 minutes stirring occasionally. Then drain and put back into the pot. Add your thai sauce (I try to add less because it has a lot of sugar but you can add more if you like!)

Going back to your shrimp, add in the sugar snap peas, dill, pepper, lemon, bean sprouts, paprika, and ginger. Cook for an additional 6 minutes.

Cooking Shrimp and Peas

Combine the shrimp portion with the noodles and toss. Garnish with the green onions and enjoy!

Pad Thai