We love Thai food, so Friday night I decided to make a Shrimp Pad Thai recipe Amber had given me. The original recipe comes from Cooking Light, but she changed it up a bit. Warning… if you like bland food you will not like the wonderful burst of flavors in every bite of this dish.
Shrimp Pad Thai
Time to make: 30 minutes
8 ounces uncooked flat rice noodles (pad Thai noodles, but linguine or spaghetti will work just fine)
2 Tbsp dark brown sugar (I used light brown)
2 Tbsp lower-sodium soy sauce
1.5 Tbsp fish sauce (on the ethnic food aisle at Publix)
1.5 Tbsp fresh lime juice
1.5 Tbsp rice wine vinegar
1 Tbsp Sriracha or chili garlic sauce (LOVE this stuff! find it on the ethnic aisle at Publix)
3 Tbsp canola oil
1 cup green onion pieces (2 inch)
8 ounces peeled and deveined large shrimp
5 garlic cloves
1 cup fresh bean sprouts
1/4 cup chopped unslated dry-roasted peanuts
3 Tbsp thinly sliced fresh basil
1} Cook noodles according to package directions; drain.
2} Comine sugar and next 5 ingredients (through Sriracha) in a small bowl.
3} Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine.
4} Whisk egg and scramble in a bit of butter. The way I cook this is in my 6 inch cast iron pan. I let the egg mixture cook like a pancake, flipping it when mostly set on top. Then I cut the egg “pancake” into ribbons. But scrambled would work just as well. We LOVE this will fried rice too.
5} Arrange noodle mixture on individual plates; top each scrambled egg, bean sprouts (Amber likes to add these in at the very end of cooking for just a minute or so), peanuts and basil.
6} Enjoy the burst of flavors.
Three things I love about this recipe… you can do all the prep work earlier in the day, it’s quick to cook and it makes your kitchen smell wonderful… the garlic, lime, basil!
Oh and by the way… we had a little left over and Mark ate it cold for lunch the next day. He said it was just as good cold.