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 Here is everything you need to make Pad Thai:

8 ounces uncooked flat rice noodles (pad Thai noodles)
2 tablespoons dark brown sugar
2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons fish sauce
1 1/2 tablespoons fresh lime juice
1 tablespoon Sriracha or chili garlic sauce
3 tablespoons canola oil
1 cup (2-inch) green onion pieces
8 ounces peeled and deveined large shrimp
5 garlic cloves, minced
1 cup fresh bean sprouts
1/4 cup chopped unsalted dry-roasted peanuts
3 tablespoons thinly sliced fresh basil
 You and your family are gonna LOVE this dish. Big thanks to and America’s Test Kitchen for bringing this dish into our lives! I hope you enjoy it as much as we do!