Shrimp Pad Thai

by Irena

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Shrimp Pad Thai is a colorful veggie-filled restaurant favorite that can be thrown together in just 30 minutes. No need to pay to go out when you can make this classic for a fraction of the price.

Shrimp Pad Thai in an iron skillet with freshly sliced lime on the side.

Hello friends! Melanie here again from Garnish & Glaze. Today I’m sharing a favorite restaurant dish with you– Pad Thai. I love going out to eat but if I can make the same meal just as well and for a fraction of the price, I’m game! This Shrimp Pad Thai is just that kind of meal. Plus, it’s so easy to make and comes together quickly.

I love Asian food! It’s full of veggies, lots of textures, color, and flavors, and is pretty easy to make. I especially love Thai food because it’s almost always garnished with my favorite herb– cilantro. There was a time when I had an aversion to it but now I can’t get enough of this delicious herb that adds so much freshness. Plus, everything looks better with a pretty green garnish.

Shrimp Pad Thai on black plats with chop sticks and fresh limes on the side.

How to Make Shrimp Pad Thai:

The first step is to get your noodles soaking. You can find Thai Rice Noodles in the international aisle of your local grocery store. I’ve really enjoyed A Taste of Thai brand.

Then, mix together all the sauce ingredients so it’s ready to go for when you mix everything together at the end. If you like things hot and spicy, add in a teaspoon or two more sriracha sauce.

See also  Chimichurri Shrimp with Tomatoes Recipe

Close up of Shrimp Pad Thai in a black skillet.

Next you’ll cook up the shrimp. I recommend buying shrimp that has already been deveined and if possible, also peeled. It’s totally worth the extra money. For easier eating, I recommend also removing the shrimp tails when you peel off the shells. I only left on the tails for looks.

I love the taste of shrimp but the fact that it cooks so fast makes it even better. Once it’s no longer grey and turns pink, remove it from the pan and scramble the eggs and then set them aside too. The last things to cook are all the veggies. Some recipes don’t have you cook the bean sprouts but I really enjoy them cooked and since I’m pregnant, they have the potential to have bacteria that can’t be washed off so they should be cooked just in case.

After sauteing all the veggies, add everything back to the pan– shrimp, eggs, noodles, and the sauce. Cook it together for 1-2 minutes until everything is warm and coated in the yummy sauce.

Dish up the Pad Thai and garnish with cilantro and chopped dry roasted peanuts. The cilantro adds a delicious fresh taste and the dry roasted peanuts add the perfect amount of saltiness in contrast to the sweet sauce and have a nice crunchy texture. It’s the perfect finishing touch dish and makes it looks even prettier.

Shrimp Pad Thai in a black skillet with peanuts and sliced lime on the side.

This quick meal is sure to become a family favorite. Enjoy!

More great Thai recipes from Garnish & Glaze: 

Chicken Pad Thai

Slow Cooker Thai Sweet Chicken Chicken

 



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