"At Home" Pad Thai with Creamy Peanut Sauce

Makes:
6
servings
Prep Time:
30
minutes
Total Time:
50
minutes
based on 11 reviews

Dietary Considerations:

Low Calorie
The flavorful peanut sauce in this variation of a traditional Pad Thai makes a delicious noodle dish that is sure to become a family favorite. Try this recipe when you'd like to serve an exotic and tasty variation for lunch or dinner.

In this recipe:

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Ingredients:

  • PEANUT SAUCE
  • 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup smooth or chunky peanut butter
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
  • PAD THAI
  • 8 ozs. dried, thin rice noodles *
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 fresh lime, cut into wedges, divided
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 ozs. small shrimp, peeled, deveined or 1 boneless chicken breast, cut into small pieces
  • 2 garlic cloves, finely chopped
  • 1 large egg, beaten
  • 2 cups (about 4 oz.) fresh bean sprouts
  • 1 bunch green onions, sliced (about 3/4 cup), divided
  • 1/2 cup chopped peanuts, divided

Directions:

PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.

SOAK rice noodles for 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.

COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.

HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, for 3 minutes or until shrimp turns pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.

SERVING SUGGESTION: Serve Peanut Sauce with grilled chicken satays or chicken fingers.

* NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions can be substituted.


Reviews:

Review This Recipe

loved the sauce

 Star(s)

William Willmitch from Florida

I had been looking for a simple peanut sause and this was it. I've used it as a salad dressing as well as a dip for chicken satay. Feel quilty I never got around to making the pad thai

Read More Reviews

Review This Recipe
  •  Star(s)

    What was for dinner last night

    Elizabeth Halfman from DAVENPORT, IA

    I made this for dinner last night but I replaced chicken for the shrimp, it was excellent.

  •  Star(s)

    loved the sauce

    William Willmitch from Florida

    I had been looking for a simple peanut sause and this was it. I've used it as a salad dressing as well as a dip for chicken satay. Feel quilty I never got around to making the pad thai

  •  Star(s)

    It's right "at home" !!

    k kjellsteen from vermillion, SD

    This is a relatively easy dish to make and it tastes fantastic! Bring us more of these great, "at home" recipes! Thanks!!

  •  Star(s)

    tastes just like its supposed to!

    Maryann Herman from Geneva, NY

    I made this according to the recipe, except doubled the sauce. I've tried making pad thai before and it never tastes as good as the restaurant. This recipe does!

  •  Star(s)

    GOOD & DIFFERENT

    Deb WEITZEL from BOCA RATON, FL

    I ALWAYS READ THE REVIEWS, I FIND THEM VERY HELPFUL. THE PEANUT DIDN'T SEEM TO GO OVER VERY WELL, SO I LEFT IT OUT. GOOD FOR A CHANGE.

  •  Star(s)

    yummy

    sandra duesterhaus from KANSAS CITY, MO

    This is a very easy reciepe even though it has lots of ingredients. I will use less peanut butter next time.

  •  Star(s)

    Yummy

    Nieves Soberano from Hercules, CA

    Omitted peanut butter but I add tofu & its really good. Yummy, yummy.

  •  Star(s)

    Mmmm

    Jennifer Finch from Vacaville, CA

    This is very good. It had just the right amount of everything. I substitued tofu for the shrimp to make it vegetarian. The only thing is I used boiling not "hot tap water" and the noodles were too soft.

  •  Star(s)

    Pad Thai

    Nancy Cantrell from HIGBEE, MO

    Not what we expected. A little too peanutty for us. Probably won't prepare this again.

  •  Star(s)

    Everyone loved this recipe

    Mary Rock from DALLAS, TX

    Had company and everyone enjoyed. I would make this again.

  •  Star(s)

    Delicous

    Amy Bowen from St. Cloud, MN

    I omitted the peanuts and the onions. Very good.

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 440
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 85mg (29% of DV)
  • Sodium: 760mg (32% of DV)
  • Carbohydrates: 47g (16% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 15g
  • Protein: 18g
  • Vitamin A: 4% of DV
  • Vitamin C: 25% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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"At Home" Pad Thai with Creamy Peanut Sauce

Ingredients

  • PEANUT SAUCE
  • 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup smooth or chunky peanut butter
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
  • PAD THAI
  • 8 ozs. dried, thin rice noodles *
  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 fresh lime, cut into wedges, divided
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons vegetable oil
  • 6 ozs. small shrimp, peeled, deveined or 1 boneless chicken breast, cut into small pieces
  • 2 garlic cloves, finely chopped
  • 1 large egg, beaten
  • 2 cups (about 4 oz.) fresh bean sprouts
  • 1 bunch green onions, sliced (about 3/4 cup), divided
  • 1/2 cup chopped peanuts, divided

 

Directions

PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.

SOAK rice noodles for 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.

COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.

HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, for 3 minutes or until shrimp turns pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.

PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.

SERVING SUGGESTION: Serve Peanut Sauce with grilled chicken satays or chicken fingers.

* NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions can be substituted.

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