Recently, I was looking for a quick and easy recipe for a busy week day. I was in the mood for shrimp but still wanted a variety of veggies so I went through some old recipes and found one I made years ago from Cooking Light Magazine. In the margin, I had written notes about what I would change the next time I made it. I never keep recipes if I they aren’t worth making again so I knew I must have liked this recipe well enough. So, now was my chance to give it another try using my updates. I wasn’t even sure I was going to blog about this recipe but then I ran into a good friend and former colleague, Lisa Beeler, while at the grocery store and she seemed very interested in trying it, so Lisa….this is for you!
The great thing about this recipe is you can pretty much use any kind of noodle so I found something new that day in Publix and thought it would work great! “Thai Rice Stir-Fry Noodles” by KAME. It was easy and microwavable so that would save me even more time. Obviously, if you can’t find these any type of rice noodles will do…just follow package directions to prepare.
Based on my notes, my biggest concern about the recipe was that it was a little too sweet so instead of the original two tablespoons of brown sugar, I cut it down to just one. I also noted that it needed a lot more shrimp and veggies because there was just two many noodles and I wanted more texture.
On the topic of the vegetables, you can truly switch this up which I was definitely going to do. I was looking for some baby bok choy to put in the recipe but they were out so I bought some baby brussel sprouts and they worked out really well. I also added some fresh jalapeno to my veggies to give it a little punch. The recipe didn’t call for the veggies to be stir-fryed but my notes indicated that was a must..so here we go! My version of Shrimp Pad Thai with some assistance from Cooking Light….:-)
- 8 ounces uncooked flat rice noodles (pad Thai noodles), or Thai Rice Stir-Fry Noodles (use the whole package)
- 1 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
- 2 cups fresh bean sprouts
- 1 cup shredded brussel sprouts, or chopped baby bok choy (you truly could substitute anything you like here)
- 1/2 peeled and seeded jalapeno, cut into slivers
- 1 lb. peeled and deveined large shrimp
- 5 garlic cloves, minced
- 1/4 cup chopped unsalted dry-roasted peanuts (I didn’t use these…just don’t like them personally in my dishes)
- 3 tablespoons thinly sliced fresh basil
Cook noodles according to package directions; drain.
Combine sugar and next 4 ingredients (through Sriracha) in a small bowl.
Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. DO NOT OVERCOOK! Remove from pan and set aside.
Add veggies to wok along with 2 Tablespoons of the Thai Sauce.
Stir-fry until slightly wilted but still crunchy (about 5 minutes).
Add cooked noodles; toss to combine.
And finally, stir in remaining sauce; cook 1 minute, stirring constantly to combine.
Sprinkle with Basil leaves and serve along with your favorite egg roll! Dinner is served!