Shrimp n Veg Pad Thai

I feel like I have a craving for Pad Thai at least once a week, and lucky for me I just realized that it is actually not that hard to make. After a quick trip to the Asian supermarket I had all I needed and for a lot cheaper than getting takeout PLUS enough to last me lunch through the week!

What Goes In: 

1/3 cup vegetable stock
1 tbsp. soy sauce
1 tbsp. fish sauce
3 tbsp. brown sugar
3 generous tbsp. crunchy peanut butter
1 tbsp. Sambal Oelek
1/2 squeezed lime
Grated Ginger

Pad Thai:
1 package of rice noodles
2 eggs
1 jalapeno, chopped
1 tbsp. olive oil
1 small head of broccoli, chopped
A couple handfuls of white mushrooms, chopped

Lime wedges
Chopped cilantro
Bean sprouts
More Sambal Oelek

What you do:

Mix together sauce ingredients in a bowl and set aside. It is okay if it it not completely smooth. Cook the noodles in a pot of boiling water until soft, then strain and set aside. While the noodles are cooking chop vegetables and put in a skillet on medium heat with a little olive oil. I also added a little garlic and grated ginger to the veggies while cooking. If you are using frozen shrimp you will need put them in boiling water for a few minutes. Once veggies are cooked add in the shrimp and noodles and pour the sauce over. Crack two eggs on top and scramble them within the noodles. Keep turning noodles around so the sauce covers all the noodles. Taste the noodles, you may want to add more of the sauce ingredients to your liking.   Once everything is well mixed and cooked add your toppings and enjoy!

Processed with VSCO with c1 preset


One Comment Add yours

  1. Andrew Marco says:

    wow, just wow. I absolutely love Pad Thai! Thanks for the share, this looks amazing.

    I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here:


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