Shrimp Pad Thai
Servings: 4
  • 8 ounces Rice Noodles
  • 1 pound medium shrimp peeled and deveined
  • 2 tablespoons fish sauce
  • 1 tablespoon Hoisin
  • 2 tablespoons light brown sugar
  • 2 teaspoons ketchup
  • 1 teaspoon Sriracha
  • 1 teaspoon creamy peanut butter
  • 2 tablespoons vegetable oil
  • ¼ cup thinly sliced shallot or green onion white
  • 3 teaspoons minced garlic
  • 2 large eggs beaten
  • ½ cup green onion green
  • ½ cup roasted peanuts chopped
  • Cilantro chopped
  1. Cook noodles according to package directions. Shake cooked and drained noodles well to separate. Set aside.
  2. In a small bowl whisk together fish sauce, Hoisin, brown sugar, ketchup, Sriracha, and peanut butter.
  3. In a large skillet over medium heat add oil. When oil has heated add shallot or onion and garlic. Cook until garlic begins to brown, stirring occasionally.
  4. Add the shrimp to the skillet and cook until beginning to turn pink. Remove with slotted spoon. Set aside.
  5. Add the two eggs to the skillet and swirl the pan, gently stirring the egg. Without stirring allow the egg to cook for 1-2 minutes, swirling the pan occasionally. Push the egg gently to the side of the pan.
  6. Pour the fish sauce mixture into the pan. Allow to heat and then add the noodles to the pan.
  7. Gently toss the noodles into the sauce and add eggs into the mixture. Do not overmix.
  8. Add the shrimp back into the skillet and heat through, tossing gently to combine with all other ingredients.
  9. Add the green onion into the skillet.
  10. Plate about ¼ of the mixture onto a plate. Top with cilantro and chopped peanuts.