Shrimp Pad Thai is a spicy shrimp dish that is made with fish sauce and sriracha sauce that really add to the Asian flavor. The first time my husband made this dish, I WAS SKEPTICAL at first. I mean it wouldn’t be the first time an experimental international dish backfired on us. But after the first bite, I became a believer! It was really delicious, and the shrimp put it over the top! And you wouldn’t believe how much it made! Not like it mattered tho, as we all liked it SO MUCH that once we sucked down the first bowl, we each went back for seconds, then thirds (a rarity in our family) and before you know it, the serving dish was empty. Even tho our stomachs were full, it was so good that we still wanted more!
This recipe we used originally was from the America’s Test Kitchen Cookbook, but since their site is a bit of a hassle to deal with (tho feel free to look it up yourself if you want), I went ahead and found a comparable recipe over on myrecipes.com. Here is everything you need to make Pad Thai:
8 ounces uncooked flat rice noodles (pad Thai noodles)2 tablespoons dark brown sugar2 tablespoons lower-sodium soy sauce1 1/2 tablespoons fish sauce1 1/2 tablespoons fresh lime juice1 tablespoon Sriracha or chili garlic sauce3 tablespoons canola oil1 cup (2-inch) green onion pieces8 ounces peeled and deveined large shrimp5 garlic cloves, minced1 cup fresh bean sprouts1/4 cup chopped unsalted dry-roasted peanuts3 tablespoons thinly sliced fresh basil
