Shrimp Pad Thai is a quick and easy weeknight meal to prepare. It is full of flavour and texture. I love the combination of peanut and lime. A sweet and sour paired with a crunch of bean sprouts and peanuts. It is delightful.
This dish is so versatile. I use shrimp but it works with chicken as well. Cilantro can be omitted if you are not a fan of the flavour. I love the stuff so it is definitely added to my dish.
1 package of rice stick noodles cooked as per the package instructions.
1 tbsp lime juice
1 tsp lime zest
1 Tbsp of Thai Lemon Grass Balsamic (from Evoolution Olive Oil) Or you can use an additional 1 tbsp of lime juice.
1/4 cup of Asian Fish Sauce
2 tbsp of light brown sugar
1 tbsp of grape seed oil
20 large shrimp deveined and shelled
2 fresh garlic cloves minced
1/2 tsp red pepper flakes
3 large eggs
1.5 cup of fresh bean sprouts
1/4 cup of crushed unsalted peanuts
3 minced green onions
cilantro and lime for garnish
Instructions
This dish comes together really quickly so you are going to want to have your mis en place. To do this, combine the lime juice, Lemon Grass Balsamic, fish sauce, and brown sugar in a small bowl. Assemble the remaining ingredients within arms reach. Grab a deep 12″ skillet or stove top Wok skillet.
Heat the grape seed oil over medium high heat until the heat if felt when you hover your hand over the skillet.
Add the shrimp, garlic, and red pepper flakes. Using a wooden spoon, mix and turn the shrimp until they turn pink. About 1 minute. Then promptly add the eggs. Mix the eggs to form a loose scrambled egg.
Add the drained noodles to the skillet. Toss and cook for about two minutes. You want to keep these ingredients moving so as not to stick or burn.
Add the fish sauce mixture, half of the peanuts, half of the green onions, and bean sprouts to the skillet. Toss and cook for a minute just to combine the ingredients and flavours.
Serve the Pad Thai into 4 dishes. Give each dish 5 shrimp. Sprinkle peanuts and green onions over each dish. Squeeze one lime wedge over each dish and leave the lime wedge in each dish. Garnish with cilantro and serve with some Sambal hot sauce on the side.
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