The Best Pad Thai with Shrimp
(THE BEST) Pad Thai with Shrimp. Yes, Please!
The Backstory
Three years ago (we can’t believe it’s been that long already) – we (Blaire & Kara) both visited Thailand. Although we visited on separate occasions we love reminiscing on experiences we both had. One of our FAVOURITE experiences (surprise, surprise) was taking a Thai food cooking class!
We actually went to the same food class at Mamma Noi Thai Cookery School and both agree – it was amazing! We actually even had the same instructor who arguably made the experience. The most important thing we learned? Definitely that spicy = sexy. Do you like your Pad Thai a little sexy, sexy or very sexy? HA! Blaire, likes her Pad Thai a little sexy, Kara on the other hand, very sexy!
First, we first went to a traditional Thai market to get all the ingredients. We then went to an amazing location to start the cooking class and one of the dishes we got to cook..you guessed it – PAD THAI!
Still to this day, we both agree the Pad Thai was made there was the best we’ve ever had! The traditional and fresh ingredients we cooked with just cannot be replicated. BUT, we did come home with a cookbook and we’ve been experimenting to make the best Pad Thai with Shrimp with ingredients you can find at grocery stores here! Although we will always be dreaming of the Pad Thai we made in Chang Mai… this recipe is pretty dang good too.
Though the ingredient list is lengthy, don’t be intimidated – they can all be found in any grocery store throughout North America AND so many of them are used for many other recipes you’ll find here and on other blogs. We use them all on the regular, so it is worth the small investment to stock up your fridge. DESPITE the long ingredient list, this recipe is so easy and comes together very quickly once you have everything prepped.
How to Make Pad Thai with Shrimp
As mentioned, Pad Thai is super easy to make, but we recommend reading the instructions BEFORE you start. Once you get going, things happen quick.. so be prepared!
PREP
- First, peel, rinse and dry shrimp and put into a bowl. Mix in the soy sauce and sesame oil and let marinate until ready to use.
- Then prep other ingredients: chop the onions and garlic, grate the carrot and rinse the sprouts very thoroughly. Mix together the sauce – lime juice, sesame oil, oyster sauce, soy sauce, chilli paste/Sriracha, brown sugar, fish sauce and rice vinegar.
BEGIN COOKING
- Heat the avocado oil over medium heat in a large wok or non-stick pan. When hot, add the onions and sauté until translucent, about 5 minutes.
- Add in the garlic and chilli flakes and sauté for another 5 minutes – be careful as you do not want to burn the garlic (it will turn bitter).
- Put in the marinated shrimp and sear on each side for no more than 2 minutes – they will continue to cook throughout.
- Add in the sauce and simmer (SEE THINGS ARE HAPPENING QUICK!)
START THE NOODLES
- While the sauce is simmering, cook the rice noodles per the package directions and drain. Be sure not to overcook these noodles as they will get very mushy. TIP – We cook them for 2 minutes less than recommended time and rinse with COLD water after draining them to ensure they stop cooking.
ADD EVERYTHING TOGETHER (& DON’T FORGET THE EGG!)
- Once the noodles are cooked, add to the wok and stir together thoroughly.
- Move everything in the wok to the side, then whisk and add in the eggs – cook to a scramble and then mix into the noodles.
- Add in the carrots and sprouts. Turn off the heat, and toss everything to mix. The residual heat of the pan will cook the vegetables just enough but keep them crispy.
SERVE
- Take off the heat and serve with lime wedges, peanuts, green onion and cucumber.
If you’re not super comfortable in the kitchen these instruction may sound intimidating, but trust us, once you get going it’s really not hard! (Cough cough, if Blaire can do it…you probably can too!).
We may be (super) bias, but we can’t find Pad Thai this good anywhere else. HOMEMADE really is the best. Unless of course, you are indulging in Thailand. But in all honestly, this is one of those recipes you’ll be thinking – “Did I really just make something this good?” Heck yes you did!
As always, ENJOY! And remember to follow us on Facebook, Instagram and PINTEREST! Comment and tag us in your pictures of our recipes, we’d love to know how you’re liking them.
Skål,
The Best Pad Thai with Shrimp
Ingredients
- 1 tbsp avocado oil
- 1 onion (about 1 cup), chopped
- 3 garlic cloves (about 1 tbsp), minced
- ¼ tsp chili flakes
- 2 eggs
- 2 carrots (about 1-2 cups), grated
- 3-4 cups sprouts, rinsed very well
- 1 package Pad Thai style rice noodles, about 225-250g
Marinated Shrimp
- 400 g shrimp (one package), peeled
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Pad Thai Sauce
- 3 tbsp lime juice
- 2 ½ tbsp sesame oil
- 2 ½ tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp chili paste or Sriracha, or to taste
- 2 tbsp brown sugar, or to taste
- 1 ½ tbsp fish sauce
- 1 tbsp rice wine vinegar
For Garnishing
- Lime wedges
- Roasted peanuts, chopped
- Green onion, chopped
- Cucumber, thinly sliced
Instructions
- Peel, rinse and dry shrimp and put into a bowl. Mix in the soy sauce and sesame oil and let marinate until ready to use.
- To prep: chop the onions and garlic, grate the carrot and rinse the sprouts very thoroughly. Mix together the sauce – lime juice, sesame oil, oyster sauce, soy sauce, chili paste/Sriracha, brown sugar, fish sauce and rice vinegar.
- Heat the avocado oil over medium heat in a large wok or non-stick pan. When hot, add the onions and saute until translucent, about 5 minutes.
- Add in the garlic and chili flakes and saute for another 5 minutes – be careful as you do not want to burn the garlic (it will turn bitter).
- Add the marinated shrimp and sear on each side for no more than 2 minutes – they will continue to cook throughout.
- Add in the sauce and simmer.
- While the sauce is simmering, cook the rice noodles per the package directions and drain. Be sure not to overcook these noodles as they will get very mushy. TIP – We cook them for 2 minutes less than recommended time and rinse with COLD water after draining them to ensure they stop cooking.
- Once the noodles are cooked, add to the wok and stir together thoroughly.
- Move everything in the wok to the side. Whisk and add in the eggs – cook to a scramble and then mix into the noodles.
- Add in the carrots and sprouts. Turn off the heat, and toss everything to mix. The residual heat of the pan will cook the vegetables just enough but keep them crispy.
- Take off the heat and serve with lime wedges, peanuts, green onion and cucumber.