because what is life without good food?

Shrimp Pad Thai

Shrimp Pad Thai

I came home from yoga last night wanting noodles. Badly. It was a power yoga class and she worked us hard … I could tell because my legs were sore already. So it was clearly time to make the Pad Thai I’ve been wanting to make. A while ago I had found these beautiful brown rice noodles with a Pad Thai recipe on the back. I THOUGHT I had also picked up some bean sprouts, but discovered rather quickly that I hadn’t. I had already shredded a bunch of carrots and chopped up the greens, though, so I thought to just add in some onion.

I do not claim this to be truly authentic Pad Thai (the Pad Thai police would surely come and get me!), but oh it was delicious. This Pad Thai soothed my craving for noodles and Thai food all in one fell swoop.

Shrimp Pad Thai: noodles with shrimp, carrots, onion, spinach topped with cilantro & peanuts

Shrimp Pad Thai

This recipe serves 2 – 3 people. If you have bean sprouts, just cut down the amount of other veggies to add in some sprouts. Pad Thai does usually have bean sprouts in it … I was just out of them!

For the sauce:

  • 2 Tablespoons lime juice
  • 1 1/2 Tablespoons fish sauce
  • 1 1/2 – 2 Tablespoons sugar
  • 1 teaspoon Hoison sauce
  • 1/2 – 1 teaspoon Sriracha
The rest:
  • 4 oz. brown rice noodles (1/2 the package)
  • 1 egg
  • 1/2 Tablespoon canola oil
  • 2 cloves garlic, peeled & chopped
  • 1 cup thinly sliced onion
  • 1 cup shredded carrots
  • 1 cup chopped fresh spinach leaves
  • 1 cup medium shrimp
  • a splash of white wine

For the top:

  • Fresh cilantro leaves
  • Chopped peanuts
  • Chopped green onions

Directions:

  1. Mix up the sauce ingredients in a bowl, adjusting the amount of sugar and Sriracha to your liking. The spicy heat will get soaked up by the noodles, so I would recommend making it a tad hotter than you think it should be. Set the sauce aside.
  2. Put some water on to boil for cooking up the noodles.
  3. While the water is cooking for the noodles, whisk the egg in a bowl and add a teaspoon of water. Scramble it in a frying pan or wok sprayed with cooking spray very briefly … take it out of the pan while it’s still wet. It will finish cooking when you add it back into the hot noodles. Speaking of noodles: are they done? Drain and set them aside.
  4. Clean out the egg from the frying pan (unless you are a neat scrambler … I always have some egg residue when I scramble), heat the  pan to medium heat, and add the oil. Add the garlic, onion, carrots and spinach and sautee for a minute or two, then add the shrimp and sautee until the onion is limp and the shrimp turns pink. If the pan gets a little dry, add a splash of white wine and cook till the wine evaporates. Add the noodles and the sauce and stir to mix everything up. The noodles might not want to mix in too well, but that’s okay. You can put the “extras” on top of the noodles when you serve it.
  5. Serve hot, garnished with fresh cilantro, chopped peanuts, and chopped green onion.

Enjoy!

Shrimp Pad Thai: noodles with shrimp, carrots, onion, spinach topped with cilantro & peanuts

This recipe was shared at Cast Party WednesdayIt’s a Keeper ThursdayFull Plate ThursdayTastetastic Thursday, and Fit & Fabulous Fridays.

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6 responses

  1. We just love Thai food and this recipe looks delicious! Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    June 21, 2012 at 2:46 pm

    • Ann

      I just polished off the last of it for lunch and I’m sad to see it gone … Thanks so much, Miz Helen! :)

      June 21, 2012 at 3:02 pm

  2. I can’t wait to try this! It looks like one of the most “accessible” pad thai recipes I’ve seen.

    June 21, 2012 at 3:17 pm

    • Ann

      It was really simple … and tasted so good!

      June 21, 2012 at 7:37 pm

  3. Mmmmm, Ann, I love pad Thai! This is gorgeous! Thank you for bringing this great recipe to Fit and Fabulous Fridays!

    June 26, 2012 at 9:54 pm

    • Ann

      Thank you Amee! I love your Fit & Fab Fridays … thank you for hosting!

      June 27, 2012 at 9:10 am

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