Shrimp Pad Thai

pad thai8

My sister in law mentioned that her daughter Jenny made this dish for their family.
She is a college student and an aspiring baker/cook.

Everyone agreed, the dish was a big hit.

She found the recipe on Martha Stewart and I decided to give it a try.

It is an American style Pad Thai, not an authentic Asian recipe made with Thai spices and fish sauce.

Note: The recipe calls for 1/4 cup of chili sauce. DO NOT use the Asian Sriracha Rooster chili sauce, or a trip to the emergency room is in your future.
Use a tomato based chili sauce, like Heinz or Kikoman brand.

I added cilantro and chopped peanuts, and thought this easy dish was a winner.
Kids loved this dish as much as the grownups did.

Shrimp Pad Thai (inspired by Jenny, recipe from Martha):

8 ounces Thai rice-stick noodles (half a box)
1/4 cup tomato-based chili sauce (like Heinz or Kikoman, NOT sriracha)
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons light-brown sugar
1 tablespoon anchovy paste
4 tablespoons vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten

1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
3 cups bean sprouts, plus more for garnish
1/4 cup fresh cilantro
Lime wedges

Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 8-10 minutes. Drain; rinse under cold water until cool.

In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute.

Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.



Linda said…
Glad you liked it Sta. How lucky am I to have the little "co ed cook" around!! Not often enough though!!
Anonymous said…
omg.... Jenny made that? Looks and sounds GREAT!!! We would love it, hint, hint,hint... Jenny, are you reading this?
kat said…
A favorite dish around our house. This version sounds really good
George Gaston said…
Stacey, this looks so good. Maybe you and your niece should open up an American-Thai restaurant and call it "Thai ~ Our Style". I think you would have people lined up for miles waiting to get in...
Anonymous said…
Sweet Stacey, protecting the taste buds of your blog followers! Loved the little octopus.
Anonymous said…
I love thai food, but I've not had too much experience cooking it. I like this recipe as an intro to trying to "cook thai." I really like your page, and want to invite you to check mine out. Not as extensive as yours, but about health food, vitamins, and nutrition.
Zoe said…
omgosh yum. I love pad thai!
K said…
oh man it is SO GOOD. glad you liked it :)

jennyyyyy come home and make it again!!!!!!!
Dana said…
Great job! Those noodles are not the easiest to work with. Wait until you taste the Thai food in Seattle. It's on just about every corner and it's all good. :)
noble pig said…
One of my favorite dishes of all time...nice work here!
Jen_from_NJ said…
I bet my daughters would love this (and so would I)!

A 1/4 cup of sriracha - you are right, that wouldn't go well...
citronetvanille said…
oh this pad thai looks so good! Such a long time I haven't had them! you are making me hungry!
Bluebird NY said…
I love Pad Thai and this looks super easy. Can't wait to try it!
The JR said…
I like this version. Sounds very good.