My husband introduced me to Thai food shortly after we met. However, since there’s no Thai restaurants nearby, I learned to create one of his favorites to make on our regular meal rotation. This Shrimp Pad Thai takes little time to put together and worth every second of your effort. The colors you see below just burst in your with mouth with an abundance of flavor. Let me show you how to duplicate it!
First, mix up all the sauce ingredients. and set them aside.
Thaw shrimp, if frozen, and prep the other ingredients. This would be a good time to start cooking the noodles, which is a 10 minute process, according to package directions. You want them to be ready to add in upon the completion of the remaining steps.
Heat 1 tablespoon of the oil in skillet/wok. Pour in the beaten eggs and quickly whisk it into small bits as shown. Remove from the pan and set aside.
Warm the remaining 2 tablespoons of olive oil in skillet/wok. Stir in the pressed cloves and stir until fragrant and slightly golden.
Cook shrimp. Add in julienned carrots and continue to cook until somewhat softened.
Stir in the sauce and cooked eggs. Cook until warmed thoroughly.
Add the cooked noodles, stirring to coat thoroughly with sauce.
Once warmed, serve this amazing Shrimp Pad Thai immediately with garnishes of crushed peanuts, chopped cilantro and lime wedges. You won’t be disappointed.
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 8 oz. stir fry rice noodles
- Sauce:
- ¼ c. dark brown sugar
- ¼ c. light soy sauce
- 3 T. fish sauce
- 3 T. Lime juice, freshly squeezed
- 1 T. Sriracha sauce
- Ingredients:
- 3 T. Extra virgin olive oil, divided
- 2 large eggs, beaten
- 4 cloves of garlic, pressed
- 1 pound of shrimp
- 1 large carrot, julienned and cut
- 4 green onions, thinly sliced-optional
- Toppings:
- ½ c. crushed peanuts
- ½ c. chopped cilantro
- lime wedges
- Whisk together the sauce ingredients.
- Begin to heat the water for the rice noodles. Cook according to package directions.
- Quickly whisk beaten eggs in wok/skillet in 1 tablespoon of the heated oil until cooked into small bits. Remove from pan.
- Put the remaining oil into the pan. Once heated, add pressed garlic until aromatic and slightly golden.
- Add in the shrimp, turning to cook both sides.
- Add in the carrot and sliced green onions.
- Stir in the sauce and cooked eggs.
- Toss in the noodles, stirring to coat all ingredients thoroughly.
- Serve with chopped peanuts, cilantro and lime edges.
- Enjoy!
Hi Jani! I’d like to try making this, but where do you buy stir fry rice noodles?
Hi, Gail! You can find them where Asian food is sold in most grocery stores. (Soy sauce…):)