Wednesday, November 6, 2013

Shrimp Pad Thai

Pad Thai is one of my favorite things to order in a restaurant and I have put off trying to make it myself for far too long. This is a great basic recipe from Cooking Light that uses ingredients that are easy to find in any major supermarket. No tamarind here. It's also a great "basic" recipe - when I make this again (and I will!) I will amp up the veggies pretty significantly and probably reduce the amount of noodles. It will be less pad thai-y, but still super delicious thanks to the yummy sauce.

Start by cooking the noodles in a large pot of boiling water.

Rice noodles don't take as long to cook as traditional pasta - 5 to 6 minutes should be sufficient. While the noodles cook, combine the sauce ingredients in a small bowl or measuring cup. Add the brown sugar, soy sauce,

fish sauce,

lime juice and sriracha

and whisk until smooth. Now heat a large skillet or wok over medium high heat and add the oil. When the oil is hot, add the green onion and garlic

and stir fry for one minute. Toss in the shrimp,

then the egg,

and cook and stir

until the egg is completely scrambled. Add the noodles,

then the sauce,

and cook for 1-2 minutes, stirring constantly to coat all the noodles. Transfer the pad thai to a serving dish, and top with bean sprouts, peanuts and basil.

One year ago: Pumpkin Quinoa Bake
Two years ago: Pumpkin Cake Roll
Three years ago: Carrot and Potato Gratin
Four years ago: Apple Bundt Cake

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, The Weekly Creative, Foodie Friday, Foodtastic Friday, Foodie Friday (#2), Friday Flash, Strut Your Stuff.

Shrimp Pad Thai

8 ounces uncooked flat rice noodles (pad Thai noodles)
2 Tbsp. brown sugar
2 Tbsp. soy sauce
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. lime juice
1 Tbsp. sriracha or chili garlic sauce
3 Tbsp. canola oil
1 cup (2-inch) green onion pieces
1 egg
8 ounces large cooked shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped unsalted dry-roasted peanuts
3 Tbsp. thinly sliced fresh basil

Cook noodles according to package directions; drain.

Meanwhile, whisk together brown sugar, soy sauce, fish sauce, lime juice and chili garlic sauce in a small bowl.

Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces and garlic; stir-fry 2 minutes. Add egg and stir until completely scrambled. Add cooked noodles; toss to combine. Stir in sauce and shrimp; cook 1 minute, stirring constantly to combine. Arrange on a serving plate and top with bean sprouts, peanuts and basil. Serves 4.

Recipe Source: Adapted from Cooking Light


  1. I always enjoy Pad Thai in Thai restaurants. Your recipe looks like the perfect way to be able to enjoy it at home too! Thank you for sharing another delicious recipe with us at the Hearth and Soul hop, Sara :-)

  2. Hi Sara,
    Your Shrimp Pad Thai looks fabulous! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I'm pinning this recipe. My kids love pad thai and this looks simplier than a lot of recipes that I have seen. Thanks for sharing it with us on foodie friday.


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