Have you ever had Pad Thai?
If you said no, then you don’t know what you’re missing. This classic Thai recipe is the ultimate one-dish meal: rice noodles tossed together with meat and veggies in a savory sauce that’s brimming with flavor. It’s delicious, it’s easy, and pretty much everybody likes it.
The best thing about Pad Thai is how flexible the recipe is. You can use any kind of veggies you like, and any kind of meat – or, if you’re married to a vegetarian like I am, you can leave out the meat and put in tofu. You can add a lot of spice to the sauce if you like it hot, or leave it plain if you like it not so hot. You can basically mess with it any way you want, and it will still taste wonderful.
This version, Easy Shrimp Pad Thai, uses shrimp, shredded carrots, green onions, and some scrambled egg. You toss it all with a garlic-sesame-soy sauce, and top it with chopped peanuts and scallions – and Sriracha to taste.
Once you get the hang of this basic recipe, you can tinker with it any way you want. You can substitute chicken or tofu for the shrimp, or throw in extra veggies like bean sprouts or cabbage. You can add more spice, or tone it down. Any way you – and your family – like it, this recipe can handle it. Go nuts!
Easy Shrimp Pad Thai
Ingredients:
4 oz uncooked rice noodles
2 tsp sesame oil, divided
¼ cup brown sugar
2 tbsp. soy sauce
2 tbsp. water
as desired sriracha sauce (optional)
1/4 cup chopped peanuts
1/4 lb shrimp, cleaned and shell free
1/4 cup carrots, shredded
1 green onion, sliced
1 egg, whisked
2-3 cloves of garlic, minced
as desired sesame seeds
Directions
1. Cook noodles according to package directions and set aside.
2. In a bowl, combine soy sauce, brown sugar, 1/2 TBSP sesame oil, water, hot sauce and water.
3. In a sauté pan, begin to sauté the garlic in your other 1/2 TBSP oil. Add the peanuts, green onions and carrots.
4. Add the egg, and begin to sauté everything together, breaking up and cooking the egg.
5. Add the sauce to the egg mixture. Mix well.
6. Add the noodles and then add the shrimp. Toss with tongs, mixing everything together and cooking until the shrimp are cooked through.
7. Garnish with lime juice, more peanuts and green onion.
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XO
Corey, Darryl, Big D & Little D
- 4 oz uncooked rice noodles
- 2 tsp sesame oil, divided
- ¼ cup brown sugar
- 2 tbsp. soy sauce
- 2 tbsp. water
- as desired sriracha sauce (optional)
- ¼ cup chopped peanuts
- ¼ lb shrimp, cleaned and shell free
- ¼ cup carrots, shredded
- 1 green onion, sliced
- 1 egg, whisked
- 2-3 cloves of garlic, minced
- as desired sesame seeds
- Cook noodles according to package directions and set aside.
- In a bowl, combine soy sauce, brown sugar, sesame oil, water, hot sauce and water
- In a sauté pan, begin to sauté the garlic in a bit of oil. Add the peanuts, green onions
- and carrots.
- Add the egg, and begin to sauté everything together, breaking up and cooking the
- egg.
- Add the sauce to the egg mixture. Mix well
- Add the noodles and then add the shrimp. Toss with tongs, mixing everything
- together and cooking until the shrimp are cooked through.
- Garnish with lime juice, more peanuts and green onion.
Jennifer @NourishedSimply says
Love Pad Thai! I order this any time I go to P.F Changs. Can’t wait to make this on my own! Thanks for such a simple recipe.
Lisa says
How much would it change the taste if you didn’t add peanuts when cooking but only added them to the bowls of people that wanted them? I have a family member that does not eat anything with nuts in it.