Minimalist Pad Thai

Shrimp pad thai

Pad Thai is one of our go-to restaurant dishes, and we've been missing it lately. We haven't even been getting much takeout due to the pandemic. When I saw Food52's Genius Pad Thai recipe, I was inspired. It uses ingredients that can easily be found in a grocery store and stored in the pantry, perfect for a pandemic! Their recipe only serves 1-2, and my husband and I can be big eaters and who doesn't love leftover Pad Thai?! So I modified the recipe to add more flavor, veggies, and to use a whole pack of noodles to avoid being left with an awkwardly small amount in my pantry. As promised, this recipe, originally from a chef's Thai grandmother, is super satisfying and tastes like really good restaurant takeout. 

Minimalist Pad Thai

12 ounces dried rice stick noodles (1/8 to 1/3 inch wide)

Sauce

1/3 cup raw or brown sugar
1/4 cup fish sauce
1/4 cup white vinegar

1-2 T sriracha

8-10 oz shrimp or tofu

Other ingredients
1/4 cup vegetable oil, divided
1 T garlic

3 eggs
8 oz frozen stir fry veggies (half a bag; I like the Trader Joe's kind with bean sprouts, carrots, and snow peas)

Garnish (optional ideas)
green onions
cilantro
lime juice

sriracha

crushed peanuts

Mix together sauce and marinate shrimp or tofu in it for at least 5 minutes while getting the rest of the recipe ready. 

Cover noodles with hot water from the tap and allow to soak while preparing the rest of the meal, about 5 minutes.

In a large skillet, heat 1 T oil over high heat, and cook frozen veggies for a couple minutes, until warmed through. Remove and set aside. 

Heat another 1 T oil over high heat. Remove shrimp or tofu from marinade using a slotted spoon, reserving marinade in bowl, and cook shrimp or tofu for 3 minutes, stirring occasionally.

 

Push the shrimp/tofu to one side of the pan, lower heat, and add the eggs. Scramble until soft. Remove eggs and shrimp and set aside. 

Continuing to heat pan on high, add remaining 2 T oil. Drain noodles and add to pan. Pour marinade on top, cooking on high heat for 3 minutes, stirring occasionally. Return shrimp/tofu, eggs, and veggies to pan and stir together.