Looking for a dish that is full of flavor? Want something quick and easy to make?
Enjoy Thai cuisine with this Shrimp Pad Thai with stir fry sauce.
I love absolutely Thai food. I kid you not, Thai House restaurant in Fairbanks, Alaska was my hot spot when I lived in the area. A simple Google search brings up an overwhelming list of Pad Thai and Stir Fry Sauce recipes.
So if you’re tired of searching, you’re in the right spot. I’ve eaten loads of Pad Thai. Some were great and others were nothing to write home about. I always felt as if something was missing. It needed more tang, more sweetness, more punch…
As any great cook would, I put my brain to work. So here’s a great Shrimp Pad Thai and Stir Fry Sauce recipe that will not disappoint. This dish is rich in tantalizing flavors and the fragrant smell lingers. This recipe is hands-down one of the easiest and tastiest dishes for Pad Thai food lovers.
Stir Fry Sauce
Finger licking-good Stir Fry Sauce. This is without a doubt the best stir fry sauce you've ever had.
Ingredients
- ¼ Cup broth
- 2 Tbsp peanut butter
- 2 Tbsp sesame oil (or any oil)
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp brown sugar
- 1 Tsp garlic powder
- 1 Tsp onion powder
- 1 Tsp ginger
- ½ Tsp chili powder (optional)
- ½ Tbsp cornstarch
Instructions
In a small bowl whisk together all the ingredients. Set aside until ready to use.
Notes
Keep refrigerated in an airtight container for up to one week.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 584mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 3g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Now, moving onto the Shrimp Pad Thai itself. This is the fun part.
Shrimp Pad Thai
Finally, an easy & delicious Shrimp Pad Thai recipe that is better than takeout!
Ingredients
- 1 Tbsp oil
- ½ Pound shrimp
- 2 Cups mushrooms, sliced
- 1 Pound rice noodles, cooked
- 2 Eggs, scrambled
- Stir fry sauce
- 1 Cup red cabbage, shredded
- ¾ Cup carrots, shredded
- Topping - Chopped peanuts, chopped cilantro, chili flakes, and lemon juice
Instructions
- Heat the oil in a large pan over medium heat. Add the shrimp and cook for 2 minutes per side or until pink.
- Add the mushrooms and cook for 3 more minutes stirring occasionally. Add the cooked rice noodles and toss to incorporate.
- Push everything to the side and add the scrambled eggs. Whisk to scramble a bit and then toss so everything gets coated with the egg.
- Add the stir fry sauce and continue tossing and cooking for 3 minutes.
- Add the shredded cabbage and carrots and cook, tossing constantly for 5 minutes.
- Serve and top with cilantro, peanuts, chili flakes, and a squeeze of lemon juice.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 204mgSodium: 653mgCarbohydrates: 46gFiber: 6gSugar: 6gProtein: 25g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Frequently Asked Questions about Shrimp Pad Thai and Stir Fry Sauce
Pad Thai is a tasty dish that is rich in flavor from its ingredients mainly fish sauce (or shrimp), wide rice noodles, peanut/peanut butter, and sugar.
Pad Thai and many other noodle dishes typically last up to three days when kept refrigerated. The noodles soak up the sauce from the Stir Fry giving it an unpleasant soggy texture.
Pad Thai sauce can be prepared spicy, if that’s your preference. You can easily omit the chili powder and still cook a delicious sauce. I prefer mine mild-medium hot.
You can add herbs like basil and cilantro, spices like cumin and coriander, citrus zest, and fruit juice.
You can serve stir fry with fried rice, vegetables, egg rolls, spring rolls, fruit, and even salad. You have a lot of options (source).
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