Pad Thai
This is the only pad Thai recipe youll ever need— save this for when you need to make a meal for a large group of people, a main dish for a potluck, or even for your family and save leftovers for another day ! There may be a lot of steps, but I promise it’s super easy and worth it ! You can use any protein you’d like— this recipe would also be great with chicken, beef, or pork . This is savory, sweet, umami, and sooo enjoyable to eat ! If you make this, let me know how you like it— love seeing your foodie photos !
What You’ll Need:
Servings: 8-10
16oz dried packaged rice noodles (pho noodles)
6 garlic cloves
1 shallot
1 onion
4 lbs large shrimp (deveined, peeled, with tail on)
12oz bag frozen seafood meatballs
8 stalks green onions
2 tsps white pepper
2 tsps garlic powder
1 tsp turmeric
2 cups water
1 tsp dried baby shrimp
3 tsps palm sugar
1/4 cup fish sauce
2 tsps chicken bullion powder
1 tsp tamarind soup base powder
olive oil
4 eggs
crushed roasted peanuts
12oz fresh bean sprouts
2-4 limes (sliced)
sriracha (optional)
Instructions:
Start off by soaking dried rice noodles in a large bowl of room temperature water. Set to the side and prepare the rest of recipe .
Prepare aromatics— Mince garlic cloves, slice shallot and onion, slice green onions into 1 inch long pieces and slice green onion stems (whites) into small pieces . Set to the side .
Season protein— i’m using white pepper, garlic powder, and turmeric for shrimp . Set to the side .
Prep sauce— to 2 cups of water, add in dried baby shrimp, palm sugar, fish sauce, chicken bouillon powder, and tamarind soup base . Stir to combine— heat will melt palm sugar later . Set to the side
Heat up some olive oil in a wok on medium-high heat. Once warmed though, add in aromatics (save the green parts of green onions for garnish later)— garlic, shallot, onion, and white stems of green onion . Stir fry utill fragrant and onions are soft . Remove from wok .
Add more olive oil to same wok and add in protein— stir fry until cooked through . Remove from wok .
To the same wok, lower heat to low and add in sauce mixture. Let simmer until palm sugar is dissolved and give it a quick stir to combine .
**You can remove and discard dried baby shrimp before adding in sauce if you want less umami flavor .
Now add in soaked rice noodles into the wok with sauce and use tongs to mix together. Once noodles are well coated, push noodles to the edge of wok and crack in eggs. Stir eggs to cook and use tongs to combine when eggs start to set .
Add protein back in along with aromatics and turn off heat . Using same tongs, mix to combine by pulling up noodles and contents in the wok until everything is well combined .
Garnish with the green parts of green onion and crushed roasted peanuts .
To serve, add some noodles, protein, and green onions to a bowl and add in clean bean sprouts, more crushed roasted peanuts, squeeze of fresh lime juice, sriracha, and ENJOY !
