Thai food and Indian food are two ethnic cuisines that generally intimidate me when thinking about cooking them myself in the kitchen. So many ingredients, non pantry-staple spices, foods I’ve never used before and don’t know how to prepare…
But I finally tackled some Thai food by whipping up this Shrimp Pad Thai! I was definitely surprised by how easy it was to make and how amazingly good it tasted in comparison to Thai food take-out (extra grease, anyone?). Don’t quote me on the authenticity of this recipe (it’s a shim sham of a whole bunch of Pad Thai recipes I read through) but it certainly tasted even better than take-out!
Pad Thai Rice Noodles (it will probably say Pad Thai on the box or bag)
Juice of 1 lime
2 Tbsp. low sodium soy sauce
3 Tbsp. fish sauce
2 Tbsp. brown sugar
1 Tbsp. extra virgin olive oil or dark sesame oil
1-2 tsp. sriracha sauce (to taste- careful, it’s hot!)
Shrimp- pealed and devained (could omit or substitute with chicken, beef, tofu, or any other protein)
3 Eggs, lightly scrambled
2 green onions, sliced thinly
1 bunch of cilantro roughly chopped
Mung bean sprouts
Roasted, salted peanuts
To prepare rice noodles, boil a pot of water. Place rice noodles in a big bowl and cover with boiled water (or very hot tap water) and let soak for 30-35 minutes while you prepare the rest of the meal. Noodles should taste al dente (the way you’d eat pasta noodles) but not be soggy.
Add all ingredients for sauce to a glass measuring cup and whisk to combine.
Cook shrimp in a deep saute pan until just pink through. Add the scrambled eggs. Drain noodles and add to pan. Pour sauce over the top and stir to combine. Heat through.
Meanwhile, prepare garnishes by chopping up the peanuts, rinsing the bean sprouts, chopping the cilantro, and slicing the green onion. These are all adding individually before you eat your Pad Thai. Add as much or as little as you like! Keep the sriracha handy if you like it even spicier like my husband 😉
Easy enough, right?!