Given my obsession to pad Thai, it is a good thing that it is so easy to make it right at home. While making Pad Thai does require some 'exotic' ingredients, but with some tweaks, you can make pad Thai with ingredients right in your kitchen. Today I'm going to show you how I make my shrimp pad Thai with ingredients in my kitchen. This recipe is not exactly your authentic pad Thai, but it is just as delicious. It is crunchy, creamy, nutty, sweet, sour, salty, and spicy. It is everything you dream of in a pad Thai. Plus, you can make this shrimp pad Thai in under 30 minutes.
What is Pad Thai?
Pad Thai is a Thailand National dish and is one of the world's most beloved noodle dish. Traditionally, Pad Thai is made up of rice noodles, shrimp, tofu, eggs, and this sweet, sour, and nutty sauce. The sauce usually consists of fish sauce, tamarind paste, dried shrimp, and palm sugar.
If tamarind and dried shrimp are not your thing, read my tips below on how you can substitute.
Why you will love this Shrimp Pad Thai recipe
- Use ingredients you may already have right in your kitchen.
- You can make it under 30 minutes
- No added sugar. I am using balsamic vinegar to add sweetness instead of palm sugar.
Shrimp Pad Thai
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Serving Size: 2
10 oz Thai Rice Noodles
1/2 Lb Shrimp Peeled and deveined
3 Large Eggs Whisked
1/4 Cup Crunch Peanut Butter
1/4 Cup Hot Water
1 Cup Snow Peas
1/2 Lime
4 Cloves garlic Minced
2 Inch Fresh Ginger Grated
3 Tablespoon tamarind Paste
3 tablespoon fish sauce
2 Tablespoon Soy Sauce
1 tablespoon Balsamic vinegar
1 teaspoon red chili pepper
Everything Bagel Seasoning
Avocado oil for cooking
Salt
Instructions
1. Prepare the rice noodle according to the directions listed on the packaging.
2. In a small mixing bowl, whisk the soy sauce, tamarind, fish sauce, balsamic vinegar, hot water, and peanut butter together.
3. While the noodle is cooking, heat avocado oil in a wok on medium-high heat. Once the oil is heated up, throw in garlic, ginger, and red chili pepper. Let it cook for about 5 minutes.
4. Add in your shrimp and snow pea. Shrimp usually takes about 2 minutes to cook on each side. Move shrimp to the side of the wok and pour in your whisked egg with a pinch of salt. Scramble until the egg is cooked.
5. Once your noodle is boiled, add your noodle to the wok and stir to mix.
6. Pour in your sauce and toss everything together and cook for another minute. Turn the stove off and add lime juice, and mix.
7. Serve warm and top it off with some everything but the bagel seasoning.
Tips
- If you are unable to find tamarind sauce, you can substitute with ketchup or rice vinegar.
- Traditionally, Pad Thai has bean sprout, but if you don't have bean sprouts on hand, don't be shy and substitute with other vegetables.
- I like to replace sugar with balsamic vinegar because it is sweet and the acidity pairs very well with the peanut butter.
- If you cannot get your hand on some fish sauce or aren't accustomed to fish sauce, you can add more salt to the recipe or use coconut aminos.
- Use crunchy peanut butter because it will add that extra crunch and nutty flavor.
- If you aren't into making your own Pad Thai sauce, here are some of my recommended pre-made Pad Thai sauce.
- Here are some of my favorite Pad Thai noodles
