• Course


  • Prep time

    10 Mins

  • cook time

    45 Mins

  • servings



  • 2 pkg Lotus Foods Organic Forbidden® Pad Thai Rice Noodles
  • 4 tbsp sesame oil, divided
  • 1lb shrimp, peeled & de-veined
  • 2 tsp salt divided, adjust as preferred
  • 2 tsp pepper divided, adjust as preferred
  • 3 tbsp green curry paste (or 2 tbsp for less spicy)
  • ½ small onion, diced
  •  tbsp garlic, minced
  •  tbsp ginger, minced
  • 2 scallions, sliced
  • ¼ of 1 stalk lemongrass
  • 2 bay leaves
  • 1 qt chicken or vegetable stock
  • 3 cups coconut milk, 1 cup reserved
  • ½ cup Thai basil, plus extra for garnish
  •  tbsp fish sauce
  • ½ lime, juiced
  • vegetables of choice, such as 2 cups snow peas, 2 cups bean sprouts

product used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

  • 1

    Cook noodles according to package instructions, drain and rinse with cold water. Toss in sesame oil and set aside.

  • 2

    Season shrimp with salt and pepper. Heat 1 tbsp sesame oil in a large pot over medium high heat, cook shrimp for ~4 mins and set aside.

  • 3

    Add in green curry paste, onion, garlic, ginger, scallions, lemongrass, and bay leaves and sauté until onions are translucent and aromatics are fragrant.

  • 4

    Stir in stock and 2 cups of coconut milk and bring to a boil.

  • 5

    Reduce to a simmer, add fish sauce, and season with salt and pepper to taste. Simmer for 30 mins.

  • 6

    For bright green color: blend remaining cup of coconut milk and Thai basil for 5 mins. Pour into soup and cook for no more than 30 seconds.

  • 7

    Squeeze in a little fresh lime juice and adjust flavors.

  • 8

    Serve over noodles with vegetables of choice, and garnish with Thai basil.

product used in the recipe

Organic Forbidden® Pad Thai Rice Noodles

Instruction video