During this quarantine, I’ve really been challenging myself to cook outside my comfort zone. Since I’ve been craving Asian food so much lately I decided to test my skills and tastebuds to create a Shrimp Pad Thai. I created it with ingredients currently in my house (minus the rice noodles which I picked up when my cravings started), from scratch, and without a recipe.
It turned out so freaking delicious, that I had to make it again and write down the recipe! I’m super impressed with how it turned out from taste and hope you enjoy it too! Please leave a comment below if you try it 👏🏼
Prep Time: 20-minutes Cook Time: 10 minutes Serving Size: 4
Utensils
Large Skillet
Large Pot
Strainer
Small mixing bowl
Medium mixing bowl
Ingredients
Thai rice noodles
Shrimp
4 eggs
1 cup crushed peanuts or cashews
4 scallions (green onions)
1/2 cup shredded carrots
2 teaspoon paprika
4 garlic cloves minced
1 tablespoon cilantro
1 lime
toasted sesame seeds
Peanut Sauce Ingredients
1 cup creamy peanut butter
1/4 cup coconut amino’s (alternative for soy sauce)
2 tablespoon rice vinegar
2 teaspoons sriracha
4 tablespoons brown sugar
2 teaspoons minced garlic
1 lime juiced
Water as needed for consistency
Instructions
Soak the Pad Thai noodles: Place a large pot of water on the stove over high heat. Add a dash of salt and cover until it comes to a boil. Turn off the heat and add the rice noodles for about 10 minutes or until they are flexible. Drain, rinse with cold water, and place to the side.
Cut the veggies: Mince the cilantro. Thinly slice scallions. I typically buy pre-minced garlic because I hate mincing it but if you choose to do things the hard way, mince your garlic 😉
Prepare peanut sauce: Add all ingredients in a small mixing bowl and stir slowly adding water until you reach a thick sauce or desired consistency.
Prepare the eggs: In a small mixing bowl, crack all of the eggs and whisk gently. Add salt, pepper, and paprika to taste. Set aside.
Warm-up 1 tablespoon of olive oil in a skillet on medium heat.
Start cooking: add minced garlic to the skillet and cook until fragrant, about 1 minute.
Cook the shrimp: Add shrimp to skillet, season with salt, pepper, and paprika and cook for 1 minute.
Cook the veggies: Add the carrots and cook for 3-4 minutes. Push shrimp and carrots to one side of the pan.
Add noodles: add the rice noodles and pour in egg mixture over noodles. Gently stir to scramble for 1 minute.
Mix: combine the veggies and shrimp with the rice noodles and scrambled eggs. Pour the peanut sauce over noodles, veggies, and shrimp. Add the scallions and mix up for 1-2 minutes.
Serve: Prepare the Pad Thai in a bowl and add cilantro garnish, crushed peanuts or cashews, and squeeze of lime.
Optional: Add toasted sesame seeds.
Bon appétit!
You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ on Instagram for more recipe ideas & to see what I’m eating around the world!
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