Shrimp Pad Thai Style

Campbell's Shrimp Pad Thai Style Recipe

This Asian-inspired dish features sautéed shrimp, red pepper, onion and tofu paired with a savory broth, rice noodles and fresh bean sprouts. The flavors blend together perfectly for a main meal that’s simply amazing!

At a glance

Prep

15 min.

Total

25 min.

Serves

4

Servings: about 1 1/4 cups each

Cook: 10 min.

Made With

  • Swanson® Thai Ginger Flavor Infused Broth

    Swanson® Thai Ginger Flavor Infused Broth

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What You'll Need

1 tablespoon canola oil
1 pound uncooked shrimp (21-25 count), peeled, deveined and tails removed
1 small red onion, finely diced
1/2 teaspoon crushed red pepper
8 ounces (1/2 of a 16-ounce package) firm tofu, cut into 1/2-inch cubes
2 cups Swanson® Thai Ginger Flavor Infused Broth
1 teaspoon sugar
1 tablespoon cornstarch
8 ounces (1/2 of a 16-ounce package) wide rice noodles, cooked, cooked and drained
8 ounces (1 package) fresh bean sprouts

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes, stirring occasionally.  Remove the shrimp from the skillet.

  • 2

    Add the onion and red pepper to the skillet and cook for 2 minutes, stirring occasionally.  Add the tofu and cook and stir for 3 minutes.  Stir in 1 3/4 cups broth and the sugar and heat to a boil.

  • 3

    Stir the remaining broth and cornstarch in a small bowl until the mixture is smooth.  Add the cornstarch mixture, shrimp, rice noodles and bean sprouts to the skillet.  Cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through.  Serve with chopped fresh cilantro, peanuts and lime wedges, if desired.

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RID#61386

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