After having posted this photo to Facebook, I was asked by a few lovely ladies for the recipe…rather than try to explain it in the limited comments section of Facebook, I figured this is most likely the place where the recipe should be going.
First to answer the question that’s burning in your mind: What is Pad Thai?!
The answer is simple. Pad Thai any dish based on rice noodles.
I was inspired by this recipe, because it looked super simple and I had most of the ingredients on hand. However staying true to my typical type of cooking, I quickly lost the recipe and ended up free-styling it based on how I remember the recipe.
Here’s how I did it:
– a package of rice noodles
– frozen shrimp
– frozen veggies
Optional ingredients (which I added):
– alfalfa sprouts
– sesame seeds
Ingredients for the sauce:
– approx. 2 tbsp. dark soy sauce
– 1 tbsp. brown sugar
– 2 tbsp. water
– 3-4 cloves of garlic (cut into small pieces)
– sriracha sauce
– 1 tbsp peanut butter
1. First I thawed the shrimps and removed the tails.
2. Put the noodles on to boil (they don’t take very long, so you have to keep an eye on it)
3. In a bowl, combine all of the sauce ingredients and mix well until the peanut butter is more or less dissolved into the mixture.
4. In a large pan fry the shrimp until they’re cooked through. Add the onions to fry for a while.
5. Add the frozen veggies. When the veggies are thawed, add the sauce. Stir fry until everything is coated.
6. Drain the noodles and add them onto the pan. Fold them into the stir-fry mixture.
7. Garnish with chives, basil, alfalfa sprouts, peanuts and sesame seeds, and lime
(the lime gives it a great kick!)
Prep time: about 30 minutes
I happened to have many of the ingredients on hand. You can do without the peanut butter or sriracha sauce, it just adds another dimension of flavour.