Garnish and Serve. Garnish with extra bean sprouts, roasted peanuts, chili flakes, and serve. Also, it’s done in under 30 minutes! You can make it in different ways, and you’ll find variations from restaurant to restaurant and cook to cook, as it is with a lot of Thai food. It isn’t traditionally spicy, but I like to give my own spicy spin to the dish. The key to a good Pad Thai recipe, to me, is the fresh ingredients. You can buy a Pad Thai sauce from the grocery store, for example, but it’s so much better when you make the sauce from scratch. Let’s talk a bit about Pad Thai. It is not an age-old dish, but invented in Thailand in the 1930s. At the time, Chinese noodle dishes made by Chinese immigrants were gaining quick popularity with the Thai people. Noodles were not traditionally used in most of Thai cooking, considered more of a Chinese ingredient. It’s definitely a favorite in the United States where it graces the menus of Thai restaurants everywhere. Let’s talk about how to make Pad Thai, shall we? Refer to your packaging directions for preparation to cook them through as needed. Prep the Ingredients. Set up 5 bowls and add the ingredients into the bowls as listed above. Prepping makes the recipe much easier. Make the Pad Thai Sauce (Bowl 1). Whisk together the sauce ingredients in a small bowl until well combined and set aside. See my homemade Pad Thai sauce recipe for a make-ahead version. Stir fry for 1-2 minutes, or until the shrimp is partially cooked through (they will continue to cook as we continue). Push the shrimp aside in the pan. Stir to coat the noodles with the sauce. Boom! Done! Your delicious shrimp Pad Thai is ready to serve. Look at all those amazing noodles, and all those ingredients. So inviting. I can’t wait to dig into this. Grab some bowls! That’s it, my friends. I hope you enjoy my Pad Thai recipe. Let me know if you make it and how you change it up YOUR way. I’d love to hear how it turned out for you. Keep it spicy! You can add in some sliced hot chilies into bowl 3 if desired. I like to serve my Pad Thai with sriracha sauce on the side to use as I wish. To enjoy it again, simply reheat the leftovers in a microwave or on the stovetop. You can also freeze it in a vacuum sealed container for 3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home, by Pailin Chongchitnant. It’s a great resource with lots of traditional Thai recipes. Very instructive! (affilliate link, my friends!) 101 Thai Dishes (You Need to Cook Before You Die, by Jet Tila with Tad Weyland Fukumoto. (affilliate link, my friends!)
