Leave The Puddles Behind

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Let’s talk Asian food, shall we? Curries, lemongrass, sauces, saffron rice, noodles, spicy, sweet, warming and gorgeous. What’s there not to love? Well…if you’re eating out, you might not love the puddles of grease remaining on your plate at the end of the meal. This Shrimp Pad Thai is perfect and light, with coconut oil adding an amazing yet subtle flavor.

If you haven’t visited your local Asian grocery store, then here’s me reaching through your computer and smacking you lightly on the back of your head. Wake up!! You need to go! Aisles of curry, hot sauces, exotic produce, colorful candies, live critters that shouldn’t be touched, and passionate people who want to teach and guide you. It is delightfully overwhelming. Oh, yes….and everything is much much less than if you were shopping at Whole Foods.

Amazing Shrimp Pad Thai

Ingredients

1 (8 oz) package of Dried Flat Rice Noodles

4 Tablespoons Fish Sauce

Juice of 3 Limes

1 Tablespoon Agave (or sugar)

3 Tablespoons Oyster Sauce

1 & 1/2 Tablespoons Sriracha (spicy hot sauce you can get at the Asian Market)

1 Teaspoon Red Pepper Flakes

3 Chopped Garlic Cloves

1/2 Cup Chicken Broth

1 Tablespoon Tamarind Juice (optional)

1 Pound Peeled Raw Shrimp

2 Eggs Beaten

3 Tablespoons Coconut Oil

6 Green Onions Chopped

2 Cups Bean Sprouts

Salt

1/4 Cup Chopped Peanuts for Garnish

Lime Wedges for garnish

Directions

Soak your rice noodles in warm water for about 20-30 minutes. You want them to be soft, but not too soft and mushy…because you will be cooking them for a bit.

Prepare your sauce by combining your fish sauce, oyster sauce, lime juice, agave, 1 clove chopped garlic, chicken broth, tamarind juice, red chili flakes and Sriracha.

In a separate smallish pan, heat 1 or more Tablespoons of Coconut Oil. Add your remaining 2 chopped garlic cloves to the oil. Add your shrimp, and saute until done. Turn heat off and set aside.

In a wok, heat 2 Tablespoons of Coconut oil over medium high. Add you chopped green onions. Cook for a couple of minutes. Then add your drained and softened rice noodles. Stir around and coat with oil. Drizzle all of your prepared sauce over the noodles and stir to combine. Cook for about 5-10 minutes, stirring. Make sure your noodles aren’t sticking to the bottom of the wok! Move your noodles to the side, and add your beaten eggs. Scramble them as they cook, and then incorporate them with your noodles. Take a taste and see if it needs anything? More salt or oil? Add it then! Add your shrimps and Bean sprouts. Cook for another couple of minutes. Serve topped with peanuts and a lime wedge. Yum!

All pictures were taken by the hungry hungry man, Evan Lentz

9 comments

marie - oh my. i am full, but now i want pasta and shrimp.

Lauren - Gorgeous photos and delicious dish – I will definitely be making this!

Candice - Sounds pretty authentic! I’m spoiled because I just go down the street to the pad thai cart and get mine wrapped up in a little paper square, bring home, squeeze on the lime and break out the chopsticks. :)

Kirsten - Luckyyyy! What is another Thai favorite of yours, Candice? I’m on a kick now….

SarahWalk - Oh Kir!!!! I’ve been waiting for you to do some Asian food! My most favorite grocery stores are H Mart and Great Wall. Both so amazing. If you come back here we def need to tour them. Even if I don’t need anything, I sometimes just go to look at produce and the live animals. Have you ever had Galangal? Try it next time you are at a store. It’s kinda like ginger….kinda not. But, very yummy. I really miss you today. I wish you lived by me my sister from another mista.

marie - push came to shove today at bestwishesmarie. take a look if you have time.

Crepes of Wrath - This pad thai looks fantastic, from the color to the list of ingredients. My mouth is seriously watering.

Evan - Haha, this is a funny one.

Anna Begum - i love to eat asian foods because they are tasty and spicy..:`

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