Thursday, September 27, 2012

Shrimp Pad Thai

You know you love it. If you don't, I don't want want to know you. I am totally kidding. But in all serious, what is not to love about Pad Thai? Ok. So maybe if you have a peanut allergy, you are out. I will totally accept that excuse. Lately I have been finding any possible excuse to concoct any Asian recipe. Typically, I find that Asian recipes are very difficult to recreate. Maybe it is something about the temperature of my wok, or the lack of speed in my addition of ingredients, but my finished product is always too saucy. Does anyone else ever experience this? Well my friends, saucy no more. I have the most delicious AND nutritious Shrimp Pad Thai recipe for you. Ever. I mean brown rice noodles were even used in this dish and we couldn't clean our plates fast enough. Looked like a Pad Thai eating competition up in our house. Bibs, no hands, timer set. I win. 
1 box brown rice pad thai noodles. I use these.
2 T fish sauce 
1 t Splenda
1 T soy sauce 
2 t hoisin sauce (use your already prepared, or see homemade recipe below) 
1 T Sriracha 
1 t minced garlic 
1 t vegetable oil 
16 shrimp, I used frozen and then thawed1-1/2 C bean sprouts 
2 T peanuts, crushed 
1/3 C coarsely chopped fresh cilantro 
10 mint leaves, torn into small pieces
Lime juice 

Cook noodles according to package directions. 

Thaw shrimp. Once thawed, add oil, garlic and juice of lime to the pan. Saute for a few minutes. Add shrimp to cook. I like to get mine a little crispy on both sides. Call me crazy.

Combine fish sauce, Splenda, Soy Sauce, Hoisin Sauce and Sriracha. Add this combination to the shrimp and stir. Then add in brown rice noodles. Coat noodles thoroughly. 

Mix in bean sprouts. Top the dish off with crushed peanuts, scallions, cilantro and mint leaves. And for me, more Sriracha. 

For you homemade sauce makers, here is my homemade hoisin sauce recipe. It is better. I swear.

Homemade Hoisin Sauce
4 T soy sauce
2 T peanut butter or black bean paste
1 T honey or brown sugar
2 t white vinegar
1/8 t garlic powder
2 t sesame oil
20 drops chinese hot sauce, habanero or jalapeno. I use Sriracha. Shocker. 
1/8 t black pepper

Mix ingredients together. 

Make this tonight. You can totally thank me later. Loves!


  1. You just made my day Love. I am obsessed with Pad Thai- I can't wait to try this and you know I will be dowsing it in Sirachia the sauce of the Gods!

  2. I love pad thai! and have actually never attempted it at home. So I'm glad you are enthusiastic about this one. I will give it a try. I think my issue with asian recipes is that they need a million ingredients and I never find a few of them a tthe supermarket. But I think I can handle this one. Thanks!! Oh and BTW now that the korean singer is in the mainstream and on the radio all the time I can't but always think S+S was the one who introduced me to him first! You sure know a good thing when you see it.

  3. holy goodness this looks yum. Like real yum!

  4. oh my goodness YUM! I'm trying this one. Love your blog! xox

  5. I'm going to try this one! Thanks!

  6. This looks delicious! I have been trying to find a recipe to make shrimp with as I have very recently started eating it (trying to be more food adventurous!). I will certainly have to make this!

  7. YUM!! I love pad thai! What an easy-sounding recipe to follow!!

  8. Hello!
    Always reading your blog and loving every minute of it. Can you please repost the type of noodles that you use for this recipe? It looks like the link isn't working.
    Thanks a bunch!!

  9. Hi Rita!! It is actually working for me. Might want to try again. The link wasn't showing up in a different color so maybe you couldn't see it. Try again and let me know if it works!

  10. Very good recipe! Pad Thai looks nice on the photo, no doubt it tastes good.

  11. This is SOOOO! GOOD! this was the first time I ever had [let alone made] pad thai and me, my siblings,and mum really loved it !!!! it's so light and filling thanks a million!!!

  12. I used cashews and it was awesome !

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