Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out when we can make these noodles right at home in less than 30 minutes. I know one thing for sure, this meal will be far healthier, and you can use whatever ingredients your heart desires within the making.
I have a variety of comfort foods that I savor, including these palatable noodles. I absolutely adore the combination of shrimps and noodles; Toss in some extraordinary, mouth-watering Thai sauce, and I will, for sure, dive right into the platter without question. I have a certain fondness toward food and love it, and I am not reluctant to say so…
We briskly consumed this with pleasure until the whole entire wok was completely devoured. At that moment, my husband passionately declared that I must make this dish weekly. Since I am now on the Keto Diet, it is exceedingly difficult for me to prepare my favorite foods for my family.
Every few hours, I do not fail to smell the pleasant and sweet aroma of pancakes with warm buttery maple syrup drizzled on top or begin to daydream of a delicious sandwich. One of the most strenuous meals to resist are these appetizing noodles.
I continue to stick with the diet through all of the strain and struggle because I have a goal and a purpose for why I am doing Keto, and truly wish to complete what I feel is only necessary for the bettering of myself.
Anyhow, I hope you guys like this one because we loved it. I tried to make it as authentic as possible, but, hey, it’s a food and it should be enjoyed whatever ingredients you use.
I hope y’all enjoy this recipe and please give feedback if you try it. If you try this recipe or any other recipe from my blog please share with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!!! <3
Shrimp Pad Thai
- 1 pack uncooked flat rice Pad Thai noodles more if you want more noodles on the side, Thai Kitchen got kits with 9oz Box
- 2 large Eggs Scrambled
- 3 tablespoons Oil
- 3-4 Garlic cloves finely minced or sliced
- 1/2 teaspoon Ginger minced
- Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
- 2-3 Oyster Mushrooms roughly chop
- 1 tablespoon lower-sodium Soy Sauce
- 1 tablespoon Thai Fish sauce
- 1 tablespoon fresh Lime juice
- 3 tablespoons Pad Thai Sauce or make your own
- 1 cup fresh Bean Sprouts
- 1/4 cup chopped unsalted dry-roasted Peanuts
- 1/4 Bunch Cilantro or Parsley
- 5-6 leaves fresh Basil chopped
- 2-3 Green Onion chopped
Cook noodles according to package directions; drain.
Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer.
- While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)
Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs.
Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or cilantro.
You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.
Mushrooms are optional. I had some oyster mushrooms and the complimented this dish very well, however, you can use any mushroom or don't use it at all.