February 10, 2012


Homemade Shrimp Pad Thai (Recipe by Marina, inspired by this recipe and various comments)
Ingredients:
12 oz rice noodles
1/2 lb jumbo shrimp, peeled and cleaned
4 eggs
2 scallions
2 tablespoons vegetable oil
1 tablespoon sesame seed oil
2 tablespoons rice wine vinegar
4 tablespoons fish sauce
Pinch of crushed red pepper flakes
1 teaspoon peanut butter
Handful bean sprouts
Chopped cilantro
Handful crushed peanuts
2 limes
2 tablespoons soy sauce
1 large garlic clove
To Make:
Boil enough water to cover rice noodles and let them sit in it for 3-5 minutes until softened. Drain the hot water and rinse with cold water. 
In a large wok, heat up 2 tablespoons vegetable oil with 1 tablespoon sesame seed oil.
When hot add chopped garlic clove and chopped scallions. Fry for 30 seconds.
Add shrimp and stir fry for a few minutes until shrimp is pink.
Crack in the eggs and stir fry for another two minutes. 
Drop in the noodles and fry everything together for 30 seconds.
Add in a tablespoon or two of crushed peanuts, stir everything well. 
In a small bowl, mix together 2 tablespoons of soy sauce, the juice of 1 lime, 2 tablespoons of rice wine vinegar, 4 tablespoons of fish sauce, crushed red pepper flakes, and 1 teaspoon of peanut butter. Whisk it all together nicely. You may also add a tablespoon of sesame seed oil here if you want the dish to be richer. 
Add the sauce to the wok and stir everything together for 30 seconds. 
Add in some chopped cilantro leaves, give it one more stir, and turn off the heat.
Serve with bean sprouts, chopped cilantro, lime wedges, crushed peanuts, and sirarcha
Enjoy!
This recipe is a lot easier than it looks and goes really fast once you’ve got all the ingredients together. Try it!

Homemade Shrimp Pad Thai (Recipe by Marina, inspired by this recipe and various comments)

Ingredients:

  • 12 oz rice noodles
  • 1/2 lb jumbo shrimp, peeled and cleaned
  • 4 eggs
  • 2 scallions
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame seed oil
  • 2 tablespoons rice wine vinegar
  • 4 tablespoons fish sauce
  • Pinch of crushed red pepper flakes
  • 1 teaspoon peanut butter
  • Handful bean sprouts
  • Chopped cilantro
  • Handful crushed peanuts
  • 2 limes
  • 2 tablespoons soy sauce
  • 1 large garlic clove

To Make:

  1. Boil enough water to cover rice noodles and let them sit in it for 3-5 minutes until softened. Drain the hot water and rinse with cold water.
  2. In a large wok, heat up 2 tablespoons vegetable oil with 1 tablespoon sesame seed oil.
  3. When hot add chopped garlic clove and chopped scallions. Fry for 30 seconds.
  4. Add shrimp and stir fry for a few minutes until shrimp is pink.
  5. Crack in the eggs and stir fry for another two minutes.
  6. Drop in the noodles and fry everything together for 30 seconds.
  7. Add in a tablespoon or two of crushed peanuts, stir everything well.
  8. In a small bowl, mix together 2 tablespoons of soy sauce, the juice of 1 lime, 2 tablespoons of rice wine vinegar, 4 tablespoons of fish sauce, crushed red pepper flakes, and 1 teaspoon of peanut butter. Whisk it all together nicely. You may also add a tablespoon of sesame seed oil here if you want the dish to be richer.
  9. Add the sauce to the wok and stir everything together for 30 seconds.
  10. Add in some chopped cilantro leaves, give it one more stir, and turn off the heat.
  11. Serve with bean sprouts, chopped cilantro, lime wedges, crushed peanuts, and sirarcha
  12. Enjoy!

This recipe is a lot easier than it looks and goes really fast once you’ve got all the ingredients together. Try it!

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