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Pad Thai with shrimp
Pad Thai with shrimp

Pad Thai with shrimp

Preparation 25 minutes
Cooking time 20 minutes
Servings 4


  • 30 ml (2 tbsp) cooking oil
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 250 ml (1 cup) shiitake mushrooms, thinly sliced
  • 30 ml (2 tbsp) fresh ginger, grated
  • 500 g (1 lb) raw shrimp (21/25), peeled and deveined
  • 500 ml (2 cups) bean sprouts
  • 30 ml (2 tbsp) fish sauce (nuoc-mâm)
  • 30 ml (2 tbsp) soy sauce
  • Juice and zest of 1 lime
  • 20 ml (4 tsp) brown sugar
  • 200 g (7 oz) rice noodles
  • 30 ml (2 tbsp) cornstarch
  • 45 ml (3 tbsp) cold water
  • 80 ml (1/3 cup) peanuts, toasted
  • 60 ml (1/4 cup) fresh coriander, chopped


  1. In a large cooking pot, bring salted water to a boil.
  2. Meanwhile, heat the oil in a wok over medium-high heat and brown the green onions, garlic, mushrooms and ginger. 
  3. Add the shrimp and cook for 2 to 3 minutes.
  4. Add the bean sprouts and cook for a few more minutes.
  5. In a bowl, mix together the fish sauce, soy sauce, lime juice and zest, and the brown sugar. 
  6. Add this mixture to the wok and stir to combine.
  7. Cook and drain the noodles. Add to the wok and stir.
  8. Dissolve the cornstarch in cold water and pour into the wok to thicken the whole mixture. Stir well.
  9. Divide between plates.
  10. Garnish with toasted peanuts and chopped coriander.
  11. Serve.
Availability in stores