Easy Pad Thai

I have not had the pleasure of visiting Thailand yet (high on my list!), but I am Pad Thai, a big fan of their national cuisine. If you didn’t have it, it’s usually a fried noodle dish with shrimp, eggs, bean sprouts and rice noodles fried in a sweet and flavorful sauce and topped with chopped peanuts and fresh lime. Traditional pad thai comes in a variety of flavors and plenty of flavors! It’s probably one of my top comfort foods!

This Pad Thai recipe isn’t particularly authentic, but it’s tasty and very easy to make in about 30 minutes (or less) for Home Cook.

Related: If you like shrimp dinners, then try the shrimp scampi or ceviche.

material

• Rice noodles
• Red peppers
• Bean sprouts
• Garlic
• Shrimp – I use pre-cooked (cocktail) shrimp
• egg
• Sesame oil
• Rice vinegar
• Fish sauce
• soy sauce
• ketchup
• Brown sugar
• Red chili flakes

I also hope that fresh coriander, peanuts, lime wedges and green onions will come out on the sides.

Instructions

Start by cooking (soaking) the rice noodles. Bring enough water into the pot to a boil for the rice noodles to soak easily. Once the water is boiling, remove it from the heat. Add the rice noodles and cover for 10-12 minutes. Drain before adding to the stir-fry.

Next, prepare the sauce. In a small bowl, mix rice vinegar, fish sauce, soy sauce, ketchup, brown sugar and red chili pepper flakes. Stir until the sugar is dissolved.

Thaw the shrimp. Remove the tail and devein as needed. Sometimes, the cooked shrimp have already completed this step. Chop the peppers. Chop the garlic. If you are using canned bean sprouts, drain them from the can.

In a large skillet or wok, heat the sesame oil over medium-high heat. Fry the peppers for a few minutes. Next, add the shrimp, bean sprouts and garlic. Cook for a few more minutes. Push everything into one end of the pan and reduce the heat to a slightly medium level. Add the eggs and scramble and stir the other ingredients into the eggs.

Add the noodles and pour all the pad thai sauce. Stir-fried and everything will be coated with sauce and heated. I use tongs to throw everything easily. To serve, serve it with chopped cilantro, green onions and peanuts. Squeeze a little fresh lime juice over everything.

Notes and alternatives

• You can replace the shrimp in this recipe with other proteins such as extra tofu and chicken. Alternatively, you can exclude it completely due to more fried noodles side dish options.
• To make this Pad Thai recipe more authentic, use tamarind water or tamarind juice called tamarind paste called tamarind concentrate. I have a hard time finding these ingredients at grocery stores where I usually shop, so I tend to stick to this non-traditional, but still very tasty version that contains ketchup.
• You can replace brown sugar with palm sugar.
• The best way to thaw frozen shrimp is to leave the sealed bag in the fridge overnight.
• If you or your family has egg sensitivities, you can skip eggs with this recipe. It’s still great without it!
• Store leftovers in the fridge in an airtight container for up to 3 days. When rearming the pad ties, place them on a microwave safe plate, cover them with a damp paper towel, then cover the microwave for 45 seconds to 1 minute. A damp paper towel will help prevent the noodles from drying out.

More Thai and Thai inspired recipes

• Red Curry
• Green Curry
• Yellow curry
• Masaman curry
• Pumpkin curry
• See Pad EW
• Pad Thai Spring Rolls
• Thai Temperetus wrap
• Fresh spring rolls
• Spring roll sauce
• Thai style green beans
• Taity Boba
• Taro Milk Tea
• Boba milk tea
• Matcha boba
• Brown Sugar Boba
• Strawberry Boba
• Honey Dew Boba
• Coffee Boba

printing

Easy pad ties

#wprm-Recipe-User-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star. wprm-rating-star-33 svg * {fill:url (#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating– star-50 svg * {fill:url (#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * {fill:url (#wprm-recipe-user-rating-0-66); } lineargradient#wprm-recipe-user-rating-0-33 stop {stop-color: #343434; } lineargradient#wprm-recipe-user-rating-550 stop {stop-color: #343434; } lineargradient#wprm-recipe-user-rating-0-66 stop {stop-color: # 343434; }

The rice noodles were fried in a sweet, flavorful sauce served with peppers, bean sprouts and eggs.

course Main course

cooking Thailand

keyword Pad ties

Preparation time 10 Min Min

Cooking time 15 Min Min

Total time twenty five Min Min

Serving 4

calorie 398kcal

author Emma Chapman

material

• 7 Ounce Rice noodles
• 1 Red peppers
• 14 Ounce Bean sprouts can
• 3 cloves Garlic
• 12 Ounce Cooked shrimp
• 1 egg
• 1 A large spoon Sesame oil
• 2 A large spoon Rice vinegar
• 1 A large spoon Fish sauce
• 2 A large spoon soy sauce
• 1 A large spoon ketchup
• 2 A large spoon Brown sugar
• ⅛ Small spoons Red chili pepper flakes
• 1 A large spoon coriander
• 1 A large spoon Green onion
• 2 A large spoon Peanuts
• 1 lime

Instructions

• Start by cooking (soaking) the rice noodles. Bring enough water into the pot to a boil for the rice noodles to soak easily. Once the water is boiling, remove it from the heat.
• Add the rice noodles and cover for 10-12 minutes. Drain before adding to the stir-fry.
• Next, prepare the sauce. In a small bowl, mix rice vinegar, fish sauce, soy sauce, ketchup, brown sugar and red chili pepper flakes. Stir until the sugar is dissolved.
• Thaw the shrimp. Remove the tail and devein as needed. Sometimes, the cooked shrimp have already completed this step.
• Chop the peppers. Chop the garlic. If you are using canned bean sprouts, drain them from the can.
• In a large skillet or wok, heat the sesame oil over medium-high heat. Fry the peppers for a few minutes and they must be blisters.
• Next, add the shrimp, bean sprouts and garlic. Cook for a few more minutes.
• Push everything into one end of the pan and reduce the heat a little to medium. Add the eggs and scramble and stir the other ingredients into the eggs.
• Add the noodles and pour all the pad thai sauce. Stir-fried and everything will be coated with sauce and heated. I use tongs to throw everything easily.
• To serve, serve it with chopped cilantro, green onions and peanuts. Squeeze a little fresh lime juice over everything.

Note

• You can replace the shrimp in this recipe with other proteins such as extra tofu and chicken. Alternatively, you can exclude it completely due to more fried noodles side dish options.
• To make this Pad Thai recipe more authentic, use tamarind water or tamarind juice called tamarind paste called tamarind concentrate. I have a hard time finding these ingredients at grocery stores where I usually shop, so I tend to stick to this non-traditional, but still very tasty version that contains ketchup.
• You can replace brown sugar with palm sugar.
• The best way to thaw frozen shrimp is to leave the sealed bag in the fridge overnight.
• If you or your family has egg sensitivities, you can skip eggs with this recipe. It’s still great without it!
• Store leftovers in the fridge in an airtight container for up to 3 days. When rearming the pad ties, place them on a microwave safe plate, cover them with a damp paper towel, then cover the microwave for 45 seconds to 1 minute. A damp paper towel will help prevent the noodles from drying out.

nutrition

calorie: 398kcal | carbohydrates: 61g | protein: twenty oneg | fat: 9g | Saturated fat: 1g | Polyunsaturated fat: 3g | January Saturated Fat: 3g | Trans Fat: 0.01g | cholesterol: 148mg | sodium: 1489mg | potassium: 457mg | fiber: 4g | sugar: 13g | Vitamin A: 1233iu | Vitamin C: 57mg | calcium: 102mg | iron: 2mg

Source: A Beautiful Mess – abeautifulmess.com