Homemade Pad Thai:
It Exists & It’s Wonderful
There’s a standing joke in the office that a certain
Community Manager someone is minorly-to-seriously addicted to Pad Thai. We’re not saying she goes overboard, but one day someone walked in on her double-fisting chopsticks full of CPT (Chicken Pad Thai) in a corner of a dark conference room.
We’re usually pretty skeptical of homemade Pad Thai – Admit it: You love calling up and hearing the funny “One More Thai” name puns too – but this recipe has caused us to reevaluate our peanut-lime-noodle-nomnom ordering addiction.
Make it. Love it. Make it again. Then thank us.
Ingredients for Peanut Sauce:
- 1 tablespoon creamy peanut butter
- 1 tablespoon fish sauce
- ½ tablespoon ketchup
- 1 ½ teaspoons chili paste
- 1 teaspoon garlic
- 1 teaspoon hot sauce
- 1 teaspoon toasted sesame oil
Ingredients for Shrimp Pad Thai:
- 6 ounces rice noodles
- ½ cup carrots, thinly sliced
- ½ cup zucchini, thinly sliced
- ½ cup mushrooms, sliced
- 1 tablespoon rice wine vinegar
- 1 teaspoon brown sugar
- 2 eggs
- ¾ cup medium shrimp
- 1/3 cup bean sprouts
- 1 lime, cut into wedges
- Cilantro, for garnish
- Crushed peanuts, for garnish
1. Prepare the Rice Noodles
Boil 4 cups of water. Place noodles in a large bowl, pour boiling water over noodles. Soak noodles for 5 minutes, drain and rinse with cold water for 30 seconds and drain any remaining water. Set aside.
2. Make the Peanut Sauce
Combine all of the ingredients for the sauce in a small bowl and mix together until fully incorporated into a smooth, medium-thick sauce. (Feel free to adjust the flavor of the sauce to suit your preference. Just remember that mixing in the noodles and other ingredients will tone down the sauce, so make it more intensely flavored than you think it needs to be.)
3. Cook the Vegetables and Eggs
In a large pan over medium heat, cook the carrots, zucchini, and mushrooms with the oil, vinegar and sugar, tossing to coat. Once the vegetables are lightly cooked, about 6 minutes, set aside on a plate. In the same pan, scramble 2 eggs over medium low heat for about 4 minutes. Once cooked, add to the plate with the vegetables.
4. Assemble the Pad Thai
In the same pan sauté the shrimp. Once they are halfway cooked (about 1 minute) add the noodles and sauce to the pan. Once combined, stir in vegetables and egg. Cook over medium-low heat for about 6 minutes. Season with salt and pepper to taste. To serve, plate noodles and top with sprouts, cilantro, and crushed peanuts for garnish. Spritz with lime juice.
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