I’ve always had an obsession with Pad Thai. Noodles packed with Asian flavors with a splash of lime juice and crunchy chopped peanuts on top – what’s not to like about it?
I’ve tried many different versions of Pad Thai from different restaurants, but so far the only place in the Twin Cities metro area I regularly get shrimp Pad Thai from is Sawatdee. Yes, it’s just that good (I also recommend their roast duck curry and their sweet green curry as well).
I’ve always wanted a good Pad Thai recipe, but many of the ones I’ve came across often involved about 20 ingredients, half of which I’m sure I’m never going to use again. Needless to say, I was elated when I recently stumbled upon an easy Pad Thai recipe, and I’m glad to say I’ll be making my own Pad Thai from now on!
It’s healthier (and super easy), it’s not going to cost me $20 per plate, the most of the ingredients are things I already have in the pantry, AND who doesn’t love leftovers?!
Here’s what you’ll need:
- 1 box (16 oz) of dried, wide, flat rice noodles
- For the sauce:
- 4 tablespoons brown sugar
- 4 tablespoons lime juice
- 5 tablespoons soy sauce (I used reduced sodium soy sauce to be healthier)
- 2 tablespoons peanut butter
- 3 tablespoons sesame oil
- A couple squirts of Sriracha hot sauce (optional)
- 4 teaspoons vegetable oil
- 5 scallions, green and white parts, separated and thinly sliced
- 2 garlic cloves, minced
- ½ pound of large, tail-off shrimp
- 3 large eggs, lightly beaten
- ¼ cup chopped peanuts
Note: 16 oz of noodles yields A LOT of noodles in the end. It’s probably enough to feed a family of 4, so if you’re cooking for yourself, feel free to halve the ingredients. Or just make the whole thing and save some for next day’s lunch.
Now, here’s what you’re going to do:
- Soak and drain the noodles according to package directions. Use the hottest tap water you can get your hands on. I used a casserole dish and placed the cover over it to trap in all the steam.
- While noodles are soaking, I placed my shrimp on some paper towels to soak up all the moisture, and seasoned them with some salt and pepper.
- In a bowl, whisk together ingredients for the sauce.
- In a large nonstick skillet (I used a wok), heat 2 teaspoons of oil over medium-high heat. Sauté the shrimp until it turns pink, about 1-2 minutes. Transfer shrimp onto a plate.
- Using the same skillet, add the remaining oil and sauté the scallion whites and garlic until fragrant (about 30 seconds). Add the eggs and cook, constantly scraping the skillet with a spatula until eggs are almost done. Transfer to the plate with the shrimp.
- Turning the heat down to medium, add the noodles, scallion greens, and the sauce to skillet. Cook, tossing constantly, until noodles are soft (about 3 minutes). This is also a good time to break up noodles that have stuck together while they were bathing in the hot water.
- Once the noodles are thoroughly cooked, add the eggs and shrimp. Toss to evenly distribute the ingredients.
- Serve with the chopped peanuts.
I personally am not a fan of cilantro, but you can chop about ½ cup of fresh cilantro to top the dish off if desired.
Recipe adapted from: Patricia Lawless