Johnny’s Organic Pad Thai

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  • 00:25Prep Time
  • 00:15Cook Time


For the Sauce:

  • 2 Tbsp. tamarind paste
  • 3/4 cup boiling water
  • 3 Tbsp. fish sauce
  • 1 tablespoon coconut vinegar
  • 2 Tbsp. honey
  • 1/4 tsp. cayenne
  • 4 Tbsp. palm shortening, divided

For the Stir-Fry:

  • 2 large eggs
  • 1/4 tsp. Johnny’s Organic Seasoned Sea Salt
  • 12 oz. medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  •  medium shallot, minced
  • 8 yellow squash cut into noodles with a spiralizer or julienne peeler
  • 6 Tbsp. chopped unsalted peanuts
  • 3 cups bean sprouts
  • 5 scallions, sliced thin at an angle
  • 1/4 cup fresh cilantro leaves, chopped
  • Johnny’s Organic Seasoned Pepper
  • Lime wedges


  1. Place tamarind in a bowl and cover with boiling water. Let sit for 10 minutes, then strain through a fine-mesh sieve.
  2. Stir in fish sauce, vinegar, honey, cayenne and 2 Tbsp. shortening.
  3. Beat the eggs and 1/8 tsp. of Johnny’s Seasoned Sea Salt in a small bowl.
  4. Heat a 12-inch skillet over medium-high heat for 2 minutes.
  5. Add 1 Tbsp. of palm shortening and swirl the pan to coat.
  6. Add the shrimp and sprinkle with the remaining 1/8 tsp. of Johnny’s Seasoned Sea Salt.
  7. Cook, stirring occasionally until shrimp are opaque and browned about the edges, about 3-4 minutes.
  8. Transfer the shrimp to a plate and set aside.
  9. Remove the pan from the heat and add the remaining palm shortening and swirl to coat.
  10. Add the garlic and shallot to the pan.
  11. Set the skillet over medium heat and cook, stirring constantly, until the garlic and shallots are light brown, about 2 minutes.
  12. Add the eggs to the skillet and stir vigorously with a wooden spoon until scrambled and still a bit moist, about 20 seconds.
  13. Add the squash noodles to the pan and pour fish sauce mixture over noodles.
  14. Increase the heat to medium-high and toss constantly until noodles are hot and coated with the sauce.
  15. Stir in 1/4 cup peanuts, sprouts, all but 1/4 cup scallions and cooked shrimp over noodles.
  16. Toss to combine. Sprinkle with Johnny’s Organic Seasoned Pepper.
  17. Serve immediately with remaining scallions, peanuts, cilantro and limes.

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