Peanut Shrimp Pad Thai Recipe Prawn Pad Thai

PAD THAI WITH PEANUT SAUCE

Steps:

• Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
• Drizzle a large skillet over medium heat withoil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
• Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
• Stir noodles, sauce, and green onions into thepan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.

SHRIMP PAD THAI

Steps:

• Cook the rice noodles according to package instructions. They should be soft but not mushy. Drain and rinse under cool water.
• In a small bowl, whisk together the sauce ingredients: fish sauce, rice vinegar, soy sauce, water, 1 tablespoon honey, and 1 teaspoon chili garlic sauce. If you prefer a sweeter pad thai, add additional honey (or even a little brown sugar). For spicier, add additional chili paste.
• Heat the oil in a large non-stick skillet or wok over medium-high heat. Add the shrimp and saute just until the shrimp begins to turn pink, about 2 minutes. Add the garlic and noodles. Stir continuously to coat the noodles and shrimp with the garlic, then push the ingredients in the skillet over to one side of the pan.
• Crack the eggs into the empty side of the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Stir the egg in with the noodles. Stir in the sauce.
• Add the bean sprouts, carrots, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges.

PEANUT SHRIMP PAD THAI RECIPE | PRAWN PAD THAI

Steps:

• Cook rice noodles as per package directions. Rinse under water, drain, and keep aside.
• In a skillet or a wok heat some oil. Add Shrimps/Prawns and cook until they turn opaque and light red around the edges. Take them out and keep aside.
• In the same pan add onions, fish Sauce, Brown Sugar, and Tamarind Paste. Cook for 1-minute until sugar dissolves.
• In the same pan add Low Sodium Soy Sauce, Sriracha Hot Sauce, White Refined Sugar, Rice Wine Vinegar, chili powder, and lime juice, Stir well to combine.
• Add cooked noodles and stir lightly until noodles coat the sauce.
• Add Cooked Shrimps and toss well until combined.
• Push aside the noodle to one side of the skillet or wok. Add two eggs and stir vigorously until they scramble.
• Finally add Fresh Bean Sprouts and dry roasted Peanuts. Stir well to combine. Serve right away with green onions, and lime wedges.