Pad Thai! 🇹🇭 Ingredients
Pad Thai Sauce:
4 tablespoons fish sauce
4 tablespoons sugar (alt.coconut sugar)
3 tablespoons peanut butter or almond butter
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons chili sauce, such as Sriracha
3 to 4 cups medium-width rice sticks, soaked
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed, or peanut oil
3 to 4 cloves garlic, roughly chopped
2 cups shrimp cleaned and peeled
1 cup (240 g) bean sprouts
1 tablespoon of peanut butter (alt. almond butter)
3 to 4 garlic chives (or scallions), cut into 2-inch bias strips
1 lime, cut for garnish
For Pad Thai Sauce: In a small bowl, stir together the fish sauce, sugar, almond butter, lime juice, vinegar, and chili sauce. Set aside.
For the Pad Thai: Soak the noodles in enough warm water to cover for 1 hour.
Heat a cast iron pan over high heat. Add the oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds. Add shrimp.
Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble. Add shrimp about 1 min each side. Combine with the remaining cooked ingredients in pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
Place half of the bean sprouts or veggies and the garlic chives (or green onions) in the center of noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water.