Recipe for Shrimp Pad Thai with rice noodles
1 pack uncooked flat rice Pad Thai noodles
2 large Eggs Scrambled
3 tablespoons Oil
3-4 Garlic cloves finely minced or sliced
1/2 teaspoon Ginger minced
Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
2-3 Oyster Mushrooms roughly chop
1 tablespoon lower-sodium Soy Sauce
1 tablespoon Thai Fish sauce
1 tablespoon fresh Lime juice
3 tablespoons Pad Thai Sauce or make your own
1 cup fresh Bean Sprouts
1/4 cup chopped unsalted dry-roasted Peanuts
1/4 Bunch Coriander or Parsley
5-6 leaves fresh Basil chopped
2-3 Green Onion chopped
Cook noodles according to package directions; drain.
Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer.
While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)
Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs.
Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or coriander.
You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.
Mushrooms are optional. I had some oyster mushrooms and the complimented this dish very well, however, you can use any mushrooms or not use at all.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.