Description
This classic shrimp pad Thai recipe with peanut butter sauce will have you thinking you are dining at your favorite Thai restaurant. Full of spicy umami flavor, this craveable dish is packed with creamy peanut butter noodles and fresh veggies. This recipe uses basic Asian ingredients and is perfect for a weeknight meal or a weekend evening in. The best part is no tamarind is required! From the first bite of spicy Thai peanut noodles, you will be hooked!
Ingredients
- 4 tbsp Brown Sugar
- 4 tbsp Peanut Butter
- 4 tbsp Fish Sauce
- 2 tbsp Low Sodium Soy Sauce
- 2 tbsp Sriracha
- 2 tbsp Rice Vinegar
- 2 tsp Honey
- 4 tsp Garlic
- 4 tsp Lime Juice (or 4 lime wedges)
- 1 Pkg (14 oz) Rice Noodles
- 1 Yellow Bell Pepper diced
- 1 Red Bell Pepper diced
- 1/2 White Onion diced
- 3 Green Onions chopped
- 1/2 cup Shredded Carrots
- 1 tbsp Olive Oil
- 1 tsp Garlic minced
- Salt & Pepper to taste
- 1/4 cup Peanuts crushed
- Cilantro chopped for garnish
- Lime halved and quartered for garnished
- 20 pieces Large Shrimp raw
- 1 tbsp Oilve Oil
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 1 tsp Garlic Minced
Instructions
For the Sauce
- Combine all ingredients in a food processor, blender or bullet mixer in the order listed above.
- Blend on high for 2 minutes or until smooth. Set aside.
For the Pad Thai
- Bring a large pot of water to a boil on the stove top. Do NOT add noodles yet.
- Chop all the veggies and herbs.
- In a large skillet over medium heat, add olive oil, garlic, bell peppers, and carrots. Sautee for about 3 minutes.
- Add the white onion to the same pan and season with salt and pepper. Continue sautéing for another 4 minutes or until the veggies are soft. Do not add the onions with the peppers. They cook faster and will burn.
- Remove from heat and set veggies aside on a separate plate.
- Remove shrimp tails if desired. They will pull off easily when still raw. Using a paper towel, pat down the thawed raw shrimp removing all water and moisture. Make sure it is completely dry before cooking or it will not crisp up and the seasonings will not adhere.
- The water should be boiling in your pot by this point. Add the rice noodles and cook for 3-5 minutes. These cook very quickly and will become slimy and gummy if you cook them too long. Once they are cooked, remove from heat, drain immediately, and rinse with cold water.
- In the same pan you used to cook the veggies, (do not wash it) heat another tablespoon of olive oil and a teaspoon of garlic over medium heat.
- Add the thawed raw shrimp to the pan and season them with salt and pepper on one side and cook for about 2 minutes or until they start to turn from gray to pink.
- Flip the shrimp and cook for another 2 minutes or until they are pink. These cook very fast and should not be left unattended. Remove from heat and pan immediately.
- In the same pan (do not wash it) on very low heat, add the pad Thai sauce and heat for about 2 minutes.
- Add the cooked pad Thai noodles and toss them until fully coated.
- Fold in the veggies and shrimp and toss until combined.
- Serve and garnish with cilantro, green onion, peanuts, and a lime wedge.
Notes
Rice noodles cook very quickly and will become slimy and gummy if you cook them too long. Once they are cooked, remove from heat, drain immediately, and rinse with cold water. This removes any excess starch.
Shrimp cooks very quickly. As soon as it is all pink, remove from the heat and the pan. If you over cook it they will become rubbery and very tightly curled.
- Prep Time: 20
- Cook Time: 15
- Category: Entree
- Method: Stove Top
- Cuisine: Thai, Asian
