I’ve never really had Thai food, but when I saw the picture for shrimp pad Thai in the recent issue of Cooking Light, I decided to give it a try. Wow. New favorite food alert!! This stuff was SO good. It says it’s four servings, but yeah, hubby and I wiped it out between the two of us (pretty much negating the “healthy” aspect of it!). It’s pretty spicy, so if you’re not a fan of spice I’d stay away. But for those with a bolder taste palate, you NEED to try this. It was so quick and easy to make, I’ll probably be making it again in the next week or so!
Shrimp Pad Thai
Recipe from: Cooking Light, March 2011 Issue
8 oz uncooked pad Thai noodles (I used these from Thai Kitchen, just without the sauce)
2 tbsp dark brown sugar (I had light brown, it worked)
2 tbsp lower-sodium soy sauce
1.5 tbsp fish sauce
1.5 tbsp fresh lime juice
1 tbsp Sriracha
3 tbsp canola oil
1 cup (2-inch) green onion pieces
8 oz. peeled and deveined large shrimp
5 garlic cloves, minced
1 cup bean sprouts
1/4 cup peanuts
3 tbsp thinly sliced fresh basil
Cook noodles according to package directions.
While the noodles are cooking, combine the sugar and the ingredients through the Sriracha in a small bowl. Heat a large skillet or wok over medium high heat and heat the oil. Once hot, add the green onions, garlic and shrimp. Cook about two minutes, stirring a lot and tossing the shrimp so they cook evenly. Add the cooked noodles, toss to combine well and then add the sauce, coating over the noodle mixture evenly. Serve topped with peanuts, bean sprouts and basil.