Shrimp Pad Thai is delicious, & spicy, becoming popular during World War II. It is another easy Asian stir fry to make when you want to skip the take-out!
Disclosure: I received a copy of this book from Moonstone Press LLC in exchange for my honest review. All comments and opinions are my own.
I was asked to review a lovely cookbook called “Famous Dishes From Around the World: Healthy, Tasty and Affordable”!
Above is the cover. Is that not gorgeous?? It has so many recipes that I haven’t done on Binky’s Culinary Carnival and really want to try. It was a hard choice to pick one dish! The photos are lovely. The paper stock and cover are heavy and will hold up to being banged around in the kitchen! It is bi-lingual, with both Spanish and English translations of each recipe.
The gorgeous image above is Shrimp Pad Thai from the cookbook! Now you know why I couldn’t resist making it!!
The cookbook contains recipes from 24 different countries! The dishes are quite diverse, ranging from this Shrimp Pad Thai to German Sauerbraten and Israeli Cabbage Rolls. There is an entire page with cooking tips and tricks and one with healthy tips and tricks for the home cook. The book is very reasonable as well, with a price tag of only $14.99. To get your own copy of this lovely cookbook, click the link!
What is Shrimp Pad Thai?
Shrimp Pad Thai has become one of the most popular dishes in the world. It was actually voted number 5 in the world’s most beloved dishes poll, conducted by CNNGo in 2011! It is a stir fry, which usually consists of shrimp with rice noodles, fish sauce and vegetables, but other popular substitutions include pork and tofu. The dish is usually served with roasted peanuts and fresh lime wedges.
What to Serve with Shrimp Pad Thai
Shrimp Pad Thai really has all of the flavors and textures you could ever want. But if you would like a side dish, a starter, beverage or a soup, for company, here are a few suggestions.
- Dim Sum Soup
- Crisp Cucumber Salad
- Mango, Papaya or Jicama Salad
- Pinot Gris wine
- Hoppy Beer, like an IPA
Dont you just want to grab that pair of chopsticks and dig in?
How to Make Shrimp Pad Thai
- Cut up vegetables.
- Stir fry onion, garlic and carrot in oil for 2-3 minutes.
- Add red peppers, stir fry an additional 2 minutes.
- Remove to bowl.
- Stir fry shrimp until just turning pink. Add to bowl with veges.
- Add sauce ingredients to wok.
- Combine and bring to simmer.
- Remove to bowl.
- Whisk eggs.
- Cut up scallions and chop parsley.
- Cook rice noodles according to package directions. Add to wok and stir fry a few minutes. Measure peanuts.
- Add sauce and coat noodles.
- Move noodles and sauce to one side. Add eggs. Cook until eggs begin to set.
- Mix eggs, sauce and noodles together and stir fry a few more minutes.
- Add shrimp and vegetables to noodles. Stir fry to combine.
- Remove from heat. Add bean sprouts, cilantro, scallions and peanuts.
- Stir to combine
Other Delicious Asian Takeout Recipes on Binky’s Culinary Carnival
- Pork Fried Rice
- Sweet and Sour Chicken
- Cashew Pork
- Sesame Chicken
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I can’t wait to make more recipes from this cookbook, because this one so delicious! I have high hopes for several others! Pick up your copy of Famous Dishes From Around the World here!
Tools I Use to Make Shrimp Pad Thai
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
That’s how easy it is to make Shrimp Pad Thai. Thanks for stopping by today!
Enjoy! And have fun cooking!
Shrimp Pad Thai
- 8 oz rice noodles
- 4 tbsp olive oil
- 1 cup red onion diced
- 1/4 cup garlic minced
- 1 cup red bell pepper cored, seeded, cut into 1" pieces
- 1 cup carrots cut into matchsticks
- 1 lb shrimp shelled and deveined
- 1 cup dry roasted peanuts chopped
- 1/2 cup dry roasted peanuts whole
- 1 cup fresh cilantro chopped
- 1 cup scallions choppped
- 1/2 tsp hot pepper cayenne or red pepper flakes
- 3/4 cup chicken stock
- 4 Tbsp brown sugar
- 3 Tbsp soy sauce
- 3 Tbsp fish sauce
- 2 Tbsp rice wine vinegar
- 3 Tbsp lime juice
- 3 Tbsp creamy peanut butter
- 2 eggs beaten
- 2 cups fresh bean sprouts
- 2 tsp salt
- 3 limes cut into wedges
- Prepare noodles according to package directions, until lightly softened.
- Coat large deep frying pan or wok with olive oil and heat over medium heat. Add onion, garlic, red peppers, carrots and shrimp. Stir fry vegetables for 2-3 minute, without overcooking, then transfer to separate bowl.
- Then combine chicken stock, sugar, soy sauce, fish sauce, vinegar, lime juice. peanut butter, ginger and 1/2 tsp. hot pepper, Bring to simmer, set aside.
- Heat the pan with another tablespoon olive oil, add noodles and saute for one minute. Add the sauce to the noodles and saute a few more minutes until it begins to thicken. Push the noodles aside and add the eggs until they begin to scramble. Blend the eggs with the noodles and saute together for another few minutes (eggs will stick to the noodles)
- Turn heat to low and add shrimp, vegetables, and bean sprouts and toss together for about 1 minute. Remove from heat. Stir in peanuts, scallions, cilantro and more hot pepper, to taste. Add salt and pepper to taste and toss together.
- Garnish with whole peanuts, scallions, cilantro and lime wedges.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
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