As you may have seen a few weeks back in my meal plan I made Shrimp Pad Thai. In this house, we are a huge fan of oriental food. I know the far east is somewhere where Joe would like to visit and I wouldn’t say no to going back. We have noticed that Thai food can be a pain to get hold of. When it comes to things like takeaways and restaurants. I wanted to be able to consume this food more often so I decided that I was going to look online and see if I could find any recipes. I managed to hunt down one which made shrimp pad thai. This was something different because we always seem to have a lot of chicken in our meal. This for sure made a change and something which I loved is that it could be made in as little as 25 mins. And there is not a lot of washing up which I think everyone will agree is a bonus. More so when your cooking from scratch.
Ingredients – Serves 3
For the Pad Thai Stir Fry
110g dry brown rice noodles (I had to use white Asda didn’t stock brown)
2 teaspoons olive oil
225g Shrimp/ Small Prawns
2 Crushed Garlic Cloves
3 Large Eggs
65g Freshly Grated Carrot
2 Large Spring Onions finely chopped
For the Sauce
2 tablespoons fish sauce
1 1/2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 tablespoon honey
1-3 teaspoons chilli garlic sauce
- Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
- In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce.
- Heat the oil in a large wok and cook shrimp until just before they turn pink this should be around 2 minutes
- Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic.
- Move the mixture to the side of the pan. Crack the eggs into the empty side. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set
- Stir the egg in with the noodles then in the sauce.
- Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute.
- Serve and enjoy your shrimp pad thai
Have you ever had or made pad thai before?