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
- 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.
- "Crunch" the peanuts. I put them in a baggy and crunched them with a spoon as shown.
- 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.
- Use the vegetable oil to cook the shrimp.
- Fry the egg in a separate pan and add to the shrimp (I just used the same pan).
- Add in peas or carrots if desired (I did not).
- Add the sauce and top with the green onion.
- Squeeze on lime juice to taste.
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