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Our Favorite Easy Shrimp Pad Thai Recipe
Alrighty my friends, today I’m bringing you the most requested recipe from my Instagram. Our favorite easy Shrimp Pad Thai recipe. Now just to be clear, I didn’t invent this recipe and if you want the original recipe, it’s all spelled out for you right here. The reason I like this recipe is because it’s quick, there aren’t a ton of ingredients, and once you buy most of the ingredients it’s even easier the next couple times. I modify the ingredients a little (sometimes it’s on purpose, usually because I’m doing 10 other things at the same time… ha!) but the main thing I changed is adding a handful of shredded carrots and some chopped bell pepper. I also like to double or triple the recipe because this Pad Thai is great the next day for lunch.
- 8 oz uncooked flat rice noodles (Pad Thai noodles)
- 2 tbsp dark brown sugar
- 2 tbsp low 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 shrimp (you can sub chicken or tofu)
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts
- ¼ chopped unsalted dry-roasted peanuts
- 3 tbsp thinly sliced fresh basil
Jazzy Style: Add one red bell pepper, sliced thin, and a half cup of shredded carrots.
First you want to have all of the ingredients prepped and ready to go. The only chopping that’s really needed is if you’re like me and choose to add some bell pepper.
Pro tip: Cooking with the people you love will instantly make it more fun.
Drop your noodles into boiling water. If you don’t stir these noodles constantly, they’ll stick together – so be ready to stir!
Get your wok or pan ready and measure out your oil.
While your noodles boil, get your sauce ingredients measured and mixed together. Set aside.
Yes I have a fancy citrus juicer, and you can too! Click here to see the one we use.
If you argue with your partner about the size to cut green onion to, then we’d probably be best friends.
Okay, your noodles are boiling and your sauce is mixed. Time to heat your wok or skillet (and you already added the oil). Swirl the oil to coat the pan, and add the onion, garlic and shrimp. If you want to add carrot and bell pepper like we do, add it here. Cook for about 2 minutes.
It should look something like this!
Once the shrimp is almost done cooking, throw your drained noodles in and mix it all up. If you’re really chef status, you can toss the pan like this.
Stir in the sauce and cook for about one more minute.
The recipe says to add the bean sprouts after you plate the Pad Thai, but we like to add them to the wok.
I wish you had smell-o-vision! It smelled SO GOOD.
Plate your Pad Thai and top with basil and chopped peanuts. Add a slice of lime for some zing!