All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You'll be amazed at how easy it can be to make this Thai takeout classic in your own home. Succulent shrimp stud a mound of tender rice noodles. Chock-full of fresh vegetables and tossed with a sweet-spicy blend of Southeast Asian flavors, this is one calorie-conscious takeout classic you'll want to keep near the front of your binder.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Coarsely chop peanuts.
Stem and coarsely chop cilantro.
Pat shrimp dry, and season with ¼ tsp. salt. f you received 16 oz. shrimp, season with ½ tsp. salt.
Cook the Noodles
Add noodles to boiling water and stir often until just tender, 3-4 minutes.
Reserve ¼ cup pasta cooking water. Drain noodles in a colander, rinsing with cold water to stop the cooking process.
Return noodles to pot and set aside.
Cook the Shrimp
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
If you received 16 oz. shrimp, use a large non-stick pan.
Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Transfer shrimp to a plate.
Wipe pan clean and reserve.
Start the Pad Thai
Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.
Add garlic, white portions of green onions, and matchstick carrots to hot pan. Stir until aromatic, 45-60 seconds.
Finish the Pad Thai
Add noodles, shrimp, sweet chili sauce, chili oil (to taste) and a pinch of salt to pan. Stir until combined and heated through.
If pad thai is too dry, add half the reserved pasta cooking water. Then add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Plate dish as pictured on front of card, garnishing with peanuts, green portions of green onions, cilantro, and squeezing lime quarters over to taste. Bon appétit!
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