Shrimp Pad Thai

Shrimp Pad Thai

I love to eat Pad Thai just about any time of the year. The complex flavors in the sauce keep me wanting to return for more. Typically, this dish is prepared and served immediately when all the ingredients are at their best texture. With Robert's and my busy schedule, that is not always possible. This is another recipe I've developed that can be par-cooked ahead of time and completed when you have a chance to sit down and eat. It is prepared in a deconstructed style. All components are assembled and heated up when it's the ideal time to eat. If you love Pad Thai but have difficulty getting your family to sit at the table together because of their schedule, this dish is perfect for you.

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The Sauce

  • 3 Tablespoons creamy peanut butter
  • 1 Tablespoon tamarind paste
  • 6 Tablespoons fish sauce
  • 6 Tablespoons plum sauce
  • 2 tablespoons tamarind sauce
  • 1 Tablespoons sriracha

The Stir Dried Veggies

  • 2 Teaspoons stir fry-oil
  • 6 Small peppers cut into strips
  • Bunch of scallions cut lengthwise then into ½ inch pieces
  • ¼ Cup chopped cilantro

Other Main Components

  • Stir-fry oil several teaspoons
  • 8 oz Rice noodles
  • 2 eggs
  • 12 oz Shrimp

Preparation - 10 minutes Cook time - 20 minutes Serves 4-6

  1. Start by measuring out all the ingredients for the sauce and whisk together. Set aside.
  2. Prepare the vegetables for the sauté portion of the recipe. Heat up the stir fry in oil on high heat in a large sauté pan or wok. Add the vegetables all at once and cook until the rawness is removed, then turn off the heat. Add the cilantro stir, transfer the mixture to a bowl, and set it aside.
  3. Using the same pan used for the vegetable saute, cook two eggs on low heat. Ensure to cook them just enough to make them fluffy and cooked through. Remove from pan promptly to prevent further cooking and set aside.
  4. To prepare your shrimp, first peel and devein them. Then, add more stir-fry oil to the same sauté pan and heat it on medium. Place the shrimp in the pan, ensuring they are evenly spread out for even cooking. Once they start to turn pink up to the middle, turn them over. Cook the other side until it's just under fully pink, being careful not to overcook them. Quickly remove the shrimp from the pan and transfer them to a separate bowl. They will continue to cook slightly due to residual heat, achieving the perfect texture. It's important not to overcook the shrimp, as this will make them rubbery.
  5. Cook the rice noodles following the instructions on the package. After they are cooked, add the sauce and stir. Then, turn off the burner, cover the pan with a lid until you are ready to assemble, and heat all the ingredients together.
  6. When you're ready to serve, add your vegetables and eggs to the noodles and heat until they steam. Next, add the shrimp and carefully fold everything together, careful not to break up the eggs and noodles. The dish is ready to be served immediately.