Lindsay Gill: Easy Shrimp Pad Thai

Wednesday, March 12, 2014

Easy Shrimp Pad Thai

My husband and I wanted something tasty this past weekend.  My mom had given us a bag of shrimp, so my husband suggested Shrimp Pad Thai.  I opened my Pinterest app and set out to find an easy recipe.  Little did I know that every recipe would be very different, and require so many ingredients that I had to scroll down while grocery shopping...and that was not what I was looking for.  So I took an average of the ingredients in my head, and came up with some really delicious Shrimp Pad Thai!  

If your kitchen is not "Thai-friendly," the initial grocery shop will be more expensive.  But then you have all the the ingredients for all Thai food to come!

Here was my grocery list:
  • Thai Kitchen Coconut milk (1 can)
  • TyLing Bean Sprouts (1 can) (fresh would be better but they were out)
  • low Sodium Kikkoman soy sauce (2 tbsp)
  • fish sauce (2 tbsp)
  • rice stick noodles or LoMein noodles (I got 2 packages)
  • brown sugar (2 tbsp)
  • cilantro (I got the paste, about 2 tbsp)
  • green onion (scallions)
  • flour (1/4 cup)
  • bag of shrimp
  • peanuts (1/4 cup)
  • 2 eggs
  • vegetable oil (2 tbsp)
  • 1 lime
  • optional peas and carrots
  1. Start noodles.  The directions were on the package, but mine were to boil water, add in noodles and boil for 4-5 minutes and then drain.  I saw some that required 20 minutes of soaking, though.
  2. "Crunch" the peanuts. I put them in a baggy and crunched them with a spoon as shown.
  3. In a separate bowl, mix in the peanuts, soy sauce, fish sauce, brown sugar, and cilantro.  Add the flour until you reach your desired sauce thickness.
  4. Use the vegetable oil to cook the shrimp.  
  5. Fry the egg in a separate pan and add to the shrimp (I just used the same pan).
  6. Add in peas or carrots if desired (I did not).
  7. Add the sauce and top with the green onion.
  8. Squeeze on lime juice to taste. 

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