Shrimp Pad Thai

Before we left the coast Tuesday, my husband picked us up a cooler of fresh shrimp to take home. Tuesday night I made grilled shrimp tacos and last night I made Shrimp Pad Thai. I love Thai food and this one is super simple. Like most of my recipes, this one changes slightly with each preparation, but last night, it went like this…

Ingredients:
-1 pound peeled & de-veined shrimp
-7 oz thai noodles
-1/2 tsp red pepper flakes (optional)
-1 red cherry pepper diced
-1 whole egg beaten
-1 cup bean sprouts
-1/4 cup roasted, salted peanuts chopped
-juice of 1 whole lime
-juice of 1/2 lemon
-2 tbps canola oil
For the Pad Thai Sauce
-1 tbsp tamarind paste
-3 tbps brown sugar
-3 tbsp fish sauce
-1/4 cup hot water
-1 tsp ponzu sauce
-1 tbsp chopped parsley or cilantro (preference)
-Sriracha-for serving

First heat a wok or saute pan with 1 tbsp of oil and add the chopped pepper for about 1 minute and then add the shrimp. The shrimp will need to cook over medium-high heat for about 2 minutes per side. I find it easier to use tongs to flip the shrimp. Remove shrimp and sit to the side and stir in eggs and cook well done and remove to the side. Saute the bean sprouts in the remaining oil with the pepper flakes. In the meantime, boil a large pot of water. (about 6 cups) When the water comes to a boil, remove from heat and drop in the thai noodles. Let them sit in the water for 3-4 minutes and remove and submerge into an ice bath to stop the cooking. Drain noodles. Submerge the tamarind paste into a small bowl of hot water to dissolve and then add the brown sugar, fish sauce and ponzu sauce. Using your same saute pan or wok, stir the noodles and pad thai sauce together over medium heat and mix in the eggs, shrimp and bean sprouts. To serve this you will top with the chopped nuts, lemon and lime juice and either cilantro or parsley. I was out of cilantro last night and the parsley seemed to work just fine. Of course, I have a need for a lot of heat in my food and I added a lot of Sriracha to my serving, but left it out of the whole mix since everyone doesn’t like the burn.
I hope you will enjoy this recipe. I make it a lot in my house. This makes 4 servings.

6 thoughts on “Shrimp Pad Thai

  1. Andra does have good recipes too, I think I’ll put your pad thai and her buffalo mozz salad on my list:)

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