Shrimp Pad Thai
Ingredients
Ingredients
- 8 ounces flat rice noodles
- 2 tbsp olive oil
- 3 cloves garlic
- 8 ounces uncooked shrimp
- 3 eggs
- 1 red bell pepper sliced thinly
- 1/2 yellow onion sliced thinly
- 1 cup bean sprouts
Pad Thai Sauce
- 2 tbsp fish sauce
- 5 tbsp soy sauce
- 5 tbsp brown sugar
- 3 tbsp rice vinegar
- 2 tbsp Sriracha sauce less or more to taste preference
- 3 tbsp all natural peanut butter
Toppings
- 2 tbsp lime juice
- 1/2 cup dry roasted peanut split or chopped
- 1/2 cup fresh cilantro chopped
- 2 green onions chopped
Instructions
- Cook noodles according to package, until tender. Set aside.
- In a medium bowl, mix sauce ingredients together and set aside.
- Heat 1/2 the olive oil in a large wok or sauce pan over medium heat.
- Add eggs to pan, scramble and break int small pieces as it cooks. Set eggs aside.
- Add remaining olive oil to pan over medium heat.
- Add shrimp, peppers and yellow onion to pan, cook for 3-5 minutes or until shrimp are pink.
- Add the cooked noodles, eggs, bean sprouts and sauce to the pan with the shrimp and vegetables. Stir to combine.
- Top with lime juice, peanuts, cilantro and chopped green onions. Enjoy!
Pad Thai is one of my favorite go to recipes. To be honest, I had never eaten it before. When Kevin asked to make a spicy peanut pad thai, I said sure but I don’t know what it is supposed to taste like!
Luckily for me, he lived in Southeast Asia for 6 months. He knew what true, authentic Pad Thai tasted like. Which, at the time made me more nervous to re-recreate. I had no doubt Kevin would critique it. His critiquing has actually helped my cooking significantly. Not only am I branching out trying new cuisines, but my seasoning game is getting so much better!
The first batch I made had way too much peanut butter. It was overpowering the entire dish. And I’m a peanut butter lover. A few more tweaks and tries did the trick. In that time, I also ate Pad Thai from a Thai place.
I love this dish. It is loaded with veggies and pretty versatile. I have made it with both shrimp and tofu. But you can use chicken too, or even omit it entirely.
Give this spicy peanut pad thai a try!
