Which brings me to this post. As you may have noticed, I don’t make much Thai food. Um…pretty much none at all.
This is weird, now that I think about it, given that I enjoy Thai food. Funny how you can get stuck cooking the same types of foods and avoid trying new things.
So, I was a bit out of my comfort zone with trying out this Pad Thai recipe. Lucky for me, Pad Thai is super easy to make!
I chose to make Pad Thai with Shrimp because: (1) It seemed like a simple, entry level Thai recipe and (2) I love me some shrimp.
I also decided to make my own Pad Thai Sauce. Now, you can buy prepared Pad Thai Sauce at your local grocery store, but making it is quite easy and allows you more control over the flavor.
Plus, you get to include some neat ingredients to your pantry like Fish Sauce and Tamarind Paste.
For those of you who requested some Thai recipes, thanks for the suggestion! It’s always a welcome (and scary) thing to try something new.
Pad Thai with Shrimp
makes 4 servings
7 oz. package Thai noodles
3 tbsp. vegetable oil, divided
1 shallot, finely chopped
5 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
1/2 lb. large shrimp, shells removed and de-veined
Pad Thai Sauce (see recipe below)
1 egg, beaten
2 cups fresh bean sprouts
3 green onions, thinly sliced
1/2 cup cilantro, chopped
1/4 cup roasted, unsalted peanuts
1 lime, divided into wedges for garnish
Pad Thai Sauce
3/4 tbsp. tamarind paste
1/4 cup hot water
2 1/2 tbsp. fish sauce, divided
1 tsp. crushed red pepper flakes
3 tbsp. brown sugar
Bring a large pot of water to a boil. Once water is boiling, remove from heat and add noodles. Soak noodles until soft, but still crunchy and not cooked-through. Drain and rinse with cold water and set aside.
In a small mixing bowl, dissolve tamarind paste in hot water. Add brown sugar, fish sauce and red pepper flakes. Set aside.
Heat 2 tbsp. vegetable oil in a large frying pan or wok over medium-high heat. Add shallots, garlic and crushed red pepper flakes and stir to combine. Cook 1 minute. Add shrimp and cook 2-3 more minutes, until shrimp is pink and opaque.
Push ingredients in pan one side of the pan and add 1 more tbsp. vegetable oil. Add egg and scramble until cooked through. Combine cooked egg with shrimp mixture. Add cooked noodles and Pad Thai Sauce. Toss together to incorporate sauce with noodles. Cook an additional 5 minutes.
Add bean sprouts and cook an additional 2-3 minutes, until noodles are chewy and beginning to get slightly crispy. Remove from heat. Add green onions, cilantro and peanuts. Toss once more. Serve with 1-2 wedges of lime. Squeeze lime over Pad Thai prior to eating, if preferred.
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