If you have 15 minutes and a few unusual ingredients, then you are ready to make Shrimp Pad Thai!
Seriously, nothing could be faster to make! And I’m warning you now, this meal will disappear right before your very eyes. Especially if you have a 10-year-old boy who never leaves a shrimp as leftovers.
Here are a few of the key ingredients. All of these can be found on the Asian food aisle of any regular grocery store. The bag of Thai Noodles contains 2 pouches. However, don’t assume that 2 pouches = enough for 2 recipes. Nope. You’ll need both pouches to feed 4 people. Don’t count on having any leftovers.
- 2 tablespoons vegetable oil
- 16 ounces of peeled, raw shrimp
- 2 garlic cloves, minced
- 2 eggs, beaten
- 14 ounces of pre-cooked Thai rice stir-fry noodles (try Ka-Me brand)
- 1 cup bean sprouts
- 3 tablespoons Pad Thai paste (try Polar brand)
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 4 ounces of sweet chili sauce (try Polar brand)
- 2 tablespoons chopped peanuts, for garnish
- 2 tablespoons chopped cilantro, for garnish
- Lime wedges, for garnish
- Heat oil on high in skillet and saute shrimp and garlic until done, 2-3 minutes. Set aside when done.
- Pour eggs in skillet and scramble for 1 minute.
- Add pre-cooked rice noodles, stir and cook for 2 minutes.
- Add shrimp, bean sprouts, pad thai sauce, fish sauce, lime juice, sweet chili sauce, and cook for 1 to 2 minutes. Toss well to incorporate all ingredients.
- Garnish with peanuts, cilantro, and lime wedges, and serve.
* Footnote – I wasn’t able to use bean sprouts when I made this for the purpose of taking a picture. As explained by the friendly HEB produce man, “The bean sprouts have been recalled. We’re hoping to get them back in the produce department very soon.”