It's been a loooong while since I've had Pad Thai, and even longer since I've cooked it. So when I was walking through my neighborhood grocery store and my eye caught the sight of a pouch of Pad Thai sauce, inspiration hit and here we are. It turned out super delicious and I'll be making it again!
Shrimp Pad Thai
1 package of Pad Thai Noodles (brown rice noodles)
1 pouch of Pad Thai Sauce (I used Passage to Asia Pad Thai Sauce) - about 1 cup
3 green onions cut in about 3 inch pieces
1 cup matchstick carrots (shredded carrots)
1 cup bean sprouts (I used canned)
cilantro to taste
lime for garnish
salt and pepper
Cook the Pad Thai noodles per the instructions on the box. If fully cooked before you are ready to use them, drain them and mix a splash of olive oil to prevent them from sticking together.
Season the shrimp with salt and pepper and sauté in a splash of olive oil. Remove from the frying pan (or wok).
Add a splash of olive oil to the frying pan and cook the green onions and carrots for 3-4 min. Push them to one side, crack the egg open on the other side of the frying pan and quickly scramble it. Mix it with the carrots and onion.
Add the bean sprouts and Pad Thai sauce.
Mix in the cooked noodles and cilantro. Season with salt and pepper to taste.
Plate sprinkling with the chopped peanuts and garnishing with the lime wedges.
Bonus points if you can eat it all with chopsticks! ;)