As much as I LOVE cooking, there are some recipes that intimidate me, and Pad Thai is one of those recipes. I am a huge fan of Thai Food, so I was obviously excited when my February Hamptons Lane Taste of Thailand box arrived, but I also knew that it would be pushing me out of my comfort zone. I’m getting pretty good at this whole cooking thing, but the idea of adding scrambled eggs to a stir-fry seems like it’s not going to be the easiest thing in the world. So…..I poured myself a big glass of red wine, prepped all my ingredients, put on my big girl panties, and whipped up a batch of Shrimp Pad Thai…….I’m not sure if it was the wine, or the panties, but the recipe was a lot easier than I expected it to be, and it turned out beautifully!!
Recipe: Shrimp Pad Thai
Ingredients:
- 8oz shrimp
- 1 package Pad Thai Noodles (Hamptons Lane)
- 3-4 tbs sesame oil
- 2 tbs Red Boat Fish Sauce (Hamptons Lane)
- 1/2 block extra firm tofu
- 1 shallot, thinly sliced
- 3 cloves garlic
- 2 scallions, chopped
- 3 eggs
- 1 1/2 cup bean sprouts
- 2 tbs peanuts crushed
- 1/2 cup basil
- 3/4 cup Jade Peanut Sauce (Hamptons Lane)
Directions:
- cook noodles according to package, drain and set aside
- cook shrimp in 1-2 tbs oil until pink and then sear for 1 minute until edges are golden, set aside
- cook tofu in 1-2 tbs oil until browned, add shallot and garlic, and turn heat up a little
- add noodles and fish sauce and sauté for 30-45 seconds, add peanut sauce and sauté for another 30-45 seconds
- you want noodles to be coated, so if they are a little dry you can add 1 tbs water or a little more peanut sauce
- push all noodles to the sides of the pan, add 1 tbs oil and eggs to middle of pan, scramble until they are almost done, you still want them to be a little runny
- fold eggs into noodles gently, add bean sprouts, scallions, and basil, cook on high for 1-2 minutes
- turn off heat, add shrimp back in
- dived among dishes and garnish with peanuts and basil
Notes:
- I hate garlic so I added ginger instead
- don’t skimp on the peanut sauce, I added a little less than 3/4 cup and definitely could have used more
- I garnished mine with cilantro, because I put cilantro on everything
- be careful not to scramble the eggs completely, you want them a little under cooked when you fold them in to the noodles
- you could easily add extra veggies to this, carrots, peppers, etc
XOXO