This recipe takes inspiration from traditional Pad Thai takeout recipes, my family's version of it, and a very old Emeril Lagasse recipe. It is loaded with protein from 4 different sources, and tons of veggies! The noodles simply need to be rinsed in hot water making this a one pan meal too- combine that and the 30 minutes (or less) it takes to come together and this is such a great weeknight meal
Prep:
-Marinate the shrimp early in the day, and chop the veggies. Then at dinnertime all you do is do a quick cook and combine everything!
-Depending on the noodles you use, that will determine how much prep for them is needed. The rice sticks I found at my store just needed to be soaked for 15 minutes in hot water
Tips:
-Any combination of protein and veggies would work here- some great renditions are ground pork and shrimp, pork and tofu, or all veggie!
-I find it easier to toss everything in a giant bowl once its all done cooking- this way you really make sure the flavors combine
Leftovers:
-Reserve a bit of the sauce if you can and reheat in a sauté pan with a little of that sauce- remember noodles will get dry if you reheat in the microwave so avoid that if possible!
-If you do need to reheat in the microwave, add sauce and put a wet paper towel over the container you are reheating in
The recipe:
30 Minute Pad Thai
Prep time: 10 minutes Cook time: 15 minutes
Serves: 2
For the sauce
2 tablespoons mirin
2 1/2 tablespoons fish sauce
1 1/2 tablespoons of soy sauce
1 tablespoon sesame oil
1 1/2 teaspoon rice wine vinegar
1 tablespoon garlic
For the pad thai
10-15 shrimp (depending on size, if smaller add more, if larger reduce the amount)
1/4 block of hard tofu
1/2 package Rice Sticks
1/4 head of cabbage, chopped
2 scallions, chopped
1 bunch of bok choy, chopped
1 tablespoon of cilantro, chopped
1 cup of bean sprouts, chopped
1/4 cup peanuts, roasted and chopped
1 teaspoon light oil (sesame or avocado)
2 eggs
Instructions:
Mix all the for the sauce ingredients together in a small container and shake well
Marinate the shrimp in 1/4 of the sauce
About 15 minutes before you want to start cooking, soak your rice sticks in a large bowl of warm water and press the tofu under a heavy plate/pan to drain some of the liquid, and then dice into small cubes
Toss the tofu with the sauce, and toss into an air fryer at 400 degrees for about 5-10 minutes until the tofu is browned to your liking. You can do this at anytime and then set aside
Heat 1 tablespoon of your oil in a sauté pan until shimmering, then add your shrimp, 2/3 tablespoons of the marinade/sauce, and cook 2 minutes per side or until cooked through but not overcooked! They will cook a bit more later so lean towards just underdone at this step rather than overdone
Set shrimp aside and chop into quarters/smaller pieces
Crack both your eggs into the pan and scramble until cooked
Add in all your veggies and 2 tablespoons of sauce and cook until softened, 2-3 minutes
Drain your rice sticks and add them to the pan with another 2 tablespoons of sauce, then add in your shrimp, tofu, and peanuts, and cook 1-2 more minutes
Serve and enjoy!
Shopping:
*Some of these may be affiliate links- I appreciate your support!
Either of these rice sticks would be great- options here and here
This is a great fish sauce
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