Shrimp Pad Thai is one of my favorite Asian dishes and just to think I hadn’t tasted it until a little over a year ago makes me think I sure was missing out! There are many different versions of Pad Thai out there from chicken to shrimp or with egg or without, etc. etc. etc. I have experimented over the months with various Pad Thai recipes and I have to say I have perfected a recipe to the T (at least to my liking). If you are more a chicken person rather than shrimp you can easily substitute or even make this recipe without either to be vegetarian free.
Shrimp Pad Thai
6 oz rice stick noodles
20 medium raw shrimp (shelled and peeled)
1 red bell pepper
8 green onions
3 garlic cloves (pressed)
3 T low sodium soy sauce
2 T sirancha
2 T fish sauce
2 T brown sugar
1/2 of a lime (juice)
1/4 C peanuts (chopped)
4 T basil (optional)
Chop the red peppers into strips, the green onion into 1/2 inch pieces, and if you have basil chop that as well.
Start boiling a pot of water for the rice stick noodles. Once the water boils add the noodles and cook for 3-5 minutes in boiling water. Immediately drain and rinse the noodles in cold water to prevent sticking.
Wisk together the soy sauce, sirancha, fish sauce, and brown sugar to create the sauce.
Saute on medium-high in a wok or large pan EVOO, red pepper, green onion, and garlic for 2 minutes. Then add in the 2 eggs and scramble into the veggies until the eggs are cooked continuously stirring so the egg doesn’t burn (about 2 minutes).
Add in the shrimp and cook for 1 minute.
Then add the rice noodles, Pad Thai sauce, and peanuts. Cook for 3 minutes stirring to incorporate the veggies, noodles, and sauce.
The trick to this dish is the plating, it is rather difficult. I have discovered the best way to do this is to use 2 wood spoons to “grip” the noodles like you would a salad. Top each serving with lime juice and if you had it, the basil. Enjoy!
Calories per Serving 345