Monday, April 28, 2014

Shrimp Pad Thai

Pad Thai is one of the most well-known Thai dishes around the world. It was the first thai food I ever tried and I was hooked! This rice noodle dish has a slightly sweet and tangy sauce and is often served with tofu, chicken, or shrimp and topped with bean sprouts and chopped peanuts. It is actually pretty easy to make and much cheaper than dining out or take-out.

Though vegetables are not usually featured in pad thai, but that hasn’t stopped me from adding them. Most recently I serve sautéed teriyaki vegetables on the side to help fill the plate and control portions.

Shrimp Pad Thai
Serves 4


8 oz Stir Fry Rice Noodles (Taste of Thai or similar)
2 Tbsp canola oil
2 tsp chopped garlic
3 eggs
1 pound raw, frozen shrimp, thawed
¼ cup fish sauce
1 Tbsp brown sugar
2 Tbsp lime juice
¼ tsp red pepper flakes
½ cup chopped peanuts
¼ cup cilantro
1 cup mung bean sprouts
Lime wedges, for garnish


  1. Soak the rice noodles in hot water for 30-40 minutes or as directed on package. Drain and set aside.
  2. Heat the oil in a large frying pan or wok over medium/high heat. Add garlic and sauté for 1-2 minutes.
  3. Crack and scramble the eggs in the pan.
  4. Add the shrimp and cook for 1-2 minutes per side, until pink.
  5. Add noodles, fish sauce, brown sugar, lime juice, and red pepper flakes and stir until combined. Cook until heated, about 3 minutes.
  6. Serve noodles, top with chopped peanuts, sprouts, and cilantro. Garnish with lime wedge.

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