My son?  My cute, adorable son who will eat pretty much anything?  Yeah, the boy that would beg for Brussels sprouts and asparagus (at the age of two – he make me look good at the grocery store.  Other moms bowed before me….  LOL!) does not like shrimp.  I mean, he really, REALLY doesn’t like shrimp.  With the burning passion of a thousand suns…  He decided that I could maybe, sometimes serve shrimp like this again sometime.  The rest of the family thought Shrimp Pad Thai with Broccoli was fabulous, so I am counting this as a win!


This is, of course, a completely Americanized version of pad Thai, and is a mix of a bunch of different recipes until I found the combination of flavors I was looking for.  I hope you enjoy it as much as we did.  And more than my son does.  🙂


The Recipe: Shrimp Pad Thai with Broccoli


  • 12 ounces uncooked gluten free rice pad Thai noodles
  • 3 tablespoons dark brown sugar
  • 3 tablespoon creamy peanut butter
  • 3 tablespoons gluten free low sodium soy sauce
  • 1 1/2 tablespoons gluten free fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon gluten free chili garlic sauce
  • 3 tablespoons oil
  • 1 pound peeled and deveined medium shrimp
  • 1 pound brocoli cut into small florets
  • 6 green onions cut into 1 1/2" pieces
  • 6 garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/4 cup chopped dry-roasted peanuts
  • 1/3 cup thinly sliced fresh basil regular or purple Thai basil


  • Cook noodles according to package directions while making the rest of the recipe.
  • While water comes to a boil for the noodles, mix sugar, soy sauce, fish sauce, lime juice and chili garlic sauce in a small bowl and set aside.
  • Heat a large skillet over medium-high heat. Add oil to pan to heat, then add shrimp and broccoli. Stir-fry for about 3 minutes or until shrimp is almost done, then add onions and garlic, stir-frying for another minute or two. Add cooked noodles, stir-frying and tossing to combine. Stir in sauce; cook another minute, stirring constantly to combine.
  • To serve, top with bean sprouts, peanuts, and basil.