Hey, hey…it’s Friday! I’m so excited for the weekend to be here because for some reason this past week I just couldn’t keep my days straight. Yesterday all day long I kept thinking ‘tomorrow’s Saturday’…then 5 minutes later thinking ‘NO! It’s only Friday’. I have a calendar on my phone, a planner, a real calendar, a Google calendar, and an Apple calendar, all to no avail when it comes to me keeping things straight. I’m working on it folks, but it’s a slow and steady process it would seem…
Anywhoo…let’s talk about this Pad Thai! I’ve been dying to share this recipe and the sauce from Watcheree’s that my friends at Foodlyn sent over in one of the goody boxes that ever so awesomely arrived on my doorstep. I swear, my mail lady has been getting more exercise around here in the last few weeks than she gets at Christmas time. I feel like I should invite her in and feed her from the boxes she brings me…
Maybe some pad thai with this sauce? So my love for this sauce is HUGE. And let me tell you why…
I LOVE Asian inspired cuisine almost as much as I love my Mexican food. It’s a real close second for me. If I didn’t hate the way that I feel after eating spicy pad thai from our local Chinese restaurant, I’d eat it every week…with 2 egg rolls and some hot and sour soup. However, the heavy feeling that comes along with all that MSG enjoyment leaves a girl feeling less than svelte. So I opt for making it fresh at home instead.
Pad Thai has been a favorite of mine ever since having it with a vegan friend for the first time, maybe 15 years ago? Something like that anyway. We went out to eat and because of her diet we ended up at a place that had this incredibly incredible tofu pad thai bowl that was AMAZING. And ever since then it’s been one of the things that I’ll make when I’m craving some Asian or Thai food. The thing I’ve found in the past, though, is that if for some reason I’m out of fish sauce or don’t have tamarind paste, it’s not going to be worth trying to recreate it because it’s just not going to taste right. And I just can’t bring myself to buy the pre-made stuff at the store because it’s completely loaded with sodium and unreadable ingredients.
You guys! Not this sauce! It only has 12 ingredients, all readable, all natural, and it’s handcrafted. It’s the perfect balance of sweet and spicy, and my only complaint is that I wish the jar were bigger because I honestly want to put it on everything. I can’t wait to make spring rolls next week and use it for a dipping sauce…
This pad thai recipe is fit for a crowd for sure. I put a note in the instructions that you may want to cut it in half if you’re only serving a couple of people, but the leftovers are just as good. I eat them cold the next day like it’s a pasta salad and it’s delish. So without further ado…this recipe! Have a great weekend everyone. I’ll be back tomorrow or Sunday with a new ‘favorite things’ post. Thanks for all the awesome feedback on those, I love doing them too! And be sure to check out Foodlyn if you get the chance because their products are honestly the best. ENJOY!
Sweet and Spicy Shrimp Pad Thai
Yield 6-8 servings
- 1-16 ounce package of thin rice noodles, cooked according to the package instructions
- 2 pounds of medium shrimp, peeled and deveined
- 1 tablespoon toasted sesame oil
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1-15 ounce can of bean sprouts, drained
- 1 tablespoon olive oil
- 2 cups sliced sweet peppers
- 2 cups snap peas, rough chopped
- 2 small bunches of baby bok choy, sliced thin
- 2 large carrots, shredded
- 1 cup thin sliced purple cabbage
- 4 green onions, sliced thin
- 1/4 cup fresh chopped mint
- 1/4 cup fresh chopped cilantro
- juice from half a lime
- 1/2 cup chopped, salted peanuts
- 2/3-1 cup pad thai sauce (I like Watcheree's)
- sesame seed to garnish
- In a large bowl, toss the shrimp with the sesame oil, garlic, salt and pepper. Heat a large stir fry pan over medium high heat and work in batches to cook the shrimp for about 3 minutes per side, until pink and cooked through. Set the shrimp onto a clean plate and cover loosely with foil to keep warm.
- In the same pan, heat the olive oil slightly and add in the peppers, snap peas, carrots, and cabbage. Cook for about 5 minutes until the vegetables begin to slightly soften, stirring occasionally. Add in the bok choy and bean sprouts and cook for 3 minutes more.
- Pour the pad thai sauce into the pan and add in the cooked rice noodles, shrimp, mint, cilantro, and lime juice. Gently toss to combine and continue cooking until heated through. Garnish with the crushed peanuts, green onion, and sesame seed before serving. ENJOY!
This recipe makes a lot. If you are only cooking for a few people, you may want to consider cutting it in half, or expect leftovers...which are as yum the next day if I do say so myself.