• 4 tbsp vegetable/canola/peanut oil
  • 2 cloves minced garlic
  • 3/4 lb. large shrimp (or chicken), peeled and deveined
  • 1/2 pkg extra firm tofu
  • 2 eggs lightly beaten
  • 1 pkg rice noodles (I used Soba buckwheat noodles since I already had them)
  • 1/2-2/3 cup Annie Chun's Pad Thai Sauce
  • 2 tbsp Trader Joe's peanut satay sauce (optional)
  • 2 cups bean sprouts
  • chopped fresh scallions/green onions
  • chopped fresh cilantro
  • 3 tbsp roasted, salted peanuts, crushed
  • 1-2 limes

After posting about Thai on Main, I had an impulse to make some homemade Pad Thai. I already had some of Annie Chung’s Pad Thai sauce and some buckwheat soba noodles, so I headed to Sprouts, to pick up the rest of the ingredients. I seriously wish we had these markets on the East coast because they’re amazing. They sell fresh and organic produce as well as nuts, flours, trail mixes, candy, beans, and rice in bulk so you can decide how much of each product you want. The best part is it’s sooo affordable. The bulk gummy bears were on sale and I picked up 3 pounds for $4.50! Romain was very happy about this. Anyways, I bought some cilantro, green onions, bean sprouts, tofu, peanuts, and 1 lb. fresh shrimp. I ended up making a huge pot of Pad Thai and freezing half of it, in portioned containers for a quick meal later on. You really don’t want to skimp on the fresh ingredients in this recipe because they add so much flavor. I actually adapted this recipe right from the bottle of the Annie Chun sauce! It turned out AMAZING!

Directions:

Heat 2 tbsp oil in a wok over high heat. If you don’t own one, use a large skillet or pot. Add garlic, shrimp, and tofu and saute for about 5 minutes or until the shrimp is cooked through. Set aside and wipe off wok. Heat remaining oil and add eggs stirring with a spatula. I was honestly too rushed to set aside the shrimp so I actually cracked the eggs directly into the pan and scrambled them. It turned out great, but don’t take this risk if you’re not confident.

Reduce heat and add bean sprouts and green onions. Let cook for 2 more minutes.

Add cooked rice noodles (or Soba noodles) to the wok and stir in sauce. Squeeze half a lime over the Pad Thai and stir.

Garnish with chopped cilantro, crushed peanuts, and extra green onions. Feel free to adjust the measurements to your taste. I usually don’t measure when I cook because I know what I want to add more or less of by sight or taste. This is such an impressive dish to serve to friends and family.

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