Simple Pad Thai

 In Date Night, Dinner, Gluten Free, Seafood, Spicy, Thai, Under 1 Hour

Thai food is without a doubt one of my favorite cuisines. In fact if you made me pick between my hometown Kansas City BBQ and Thai food I would probably pick Thai food and break up with BBQ. It would be a rough break up but I would be strong and do it because I just don’t love anything else the way that I love Thai food, it understands me. Now if you asked me this with a steaming rack of ribs in front of me I might not be that strong, but I would try.

In Fort Collins, the little hole-in-the-wall Cafe de Bangkok is the preferred local place to get Thai food from. I always get the green curry and Tony always gets the Pad Thai which works out well because I then steal bites of his Pad Thai throughout the meal. We keep telling ourselves we need to try new things but our usual dishes are just SO GOOD! When you order your food they’ll ask you how hot you want it. There’s mild, medium, hot and Thai Hot. Thai hot will burn your face off in the most delicious way while medium and hot are sometimes really mild and sometimes more like Thai hot. I’ve never heard someone order mild, it seems a distasteful thing to do but if you make mild Thai food in the privacy of your own kitchen, who’s to know? The world is your oyster when you make your own dinner.

Pad Thai especially is budget friendly, extremely delicious, easy to substitute ingredients and the perfect meal to whip up for a weeknight or a special occasion. The more you make it the faster you’ll get at it too so don’t be discouraged if it takes awhile your first time. I wrote this recipe to include shrimp because it’s traditional, delicious and I think everyone should know the trick for cooking shrimp perfectly. But i’ll let you in on a little secret that’s not very authentic of me, 90% of the time I’ll make it with steak. It’s so good! Plus searing a steak is fast and low mess. What I haven’t done is take it a step further and done a surf and turf. Gosh I just thought of that.. It sounds amazing. And not authentic but who cares if it’s delicious? Comment below and let me know what Thai dishes are your favorite and what dishes you’d like to see recipes for. Enjoy!

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Simple Pad Thai

Difficulty: Medium

Yield: 4 Servings
Prep Time: 30 min
Cook Time: 10 min

Ingredients:

For the Pad Thai:

  • ½ Package of Pad Thai Noodles (flat, wide rice noodles)
  • 1 Package Bean Sprouts
  • 4 Eggs
  • 1 Fresno Pepper or other Hot Pepper
  • ¼ Cup Peanuts (preferably roasted and salted)
  • 3 Green Onions
  • 1 Shallot or ½ small Onion
  • 2 Cloves Garlic
  • 1 LB Shrimp (optional)
  • 8 Cups Water
  • 2 Tablespoons Grapeseed, Canola or Vegetable Oil
  • Additional Oil for Sauteing

For the Sauce:

  • ¼ Cup Fish Sauce (found in the Asian section of most grocery stores)
  • 3 Tablespoons Brown Sugar or Coconut Sugar (also known as palm sugar)
  • 2 Tablespoons hot Water
  • 2 Tablespoons Tamarind Paste (optional)

Directions:

In a bowl, mix together the hot water and sugar until dissolved. Whisk in the tamarind paste and fish sauce, set aside.

Defrost your shrimp under running water (Your shrimp does not need to be defrosted for you to cook it perfectly but it’s hard to peel frozen shrimp). Peel the shell off the shrimp and take the veins out. You can discard the shells or boil them in water to make shrimp stock for another recipe.

Finely dice your fresno pepper, keep the seeds if you like a spicier dish, then wash your hands well. Thinly slice your green onion and smash the peanuts into bits. I like to put the peanuts in a ziploc bag and smash them with a meat mallet or a mason jar. Set aside, these will be your toppings.

Mince your garlic and slice your shallot. Set aside, these will be sauteed with the noodles.

Heat a nonstick skillet over medium heat. Crack your eggs into a bowl with a pinch of salt and pepper and whip with a fork. This part is important, you are going to pour the egg into the hot skillet, and then pour the liquid egg back into the bowl. This will leave you with a thin layer of egg cooking in the skillet which is exactly what you want for pad thai. Flip the egg over till it’s cooked through then place it on a cutting board and roll it into a log. Repeat this process till all your egg is cooked. Slice the egg into thin strips and set aside.

To get perfectly cooked shrimp every time, place your shrimp in a pot and cover the shrimp with 8 cups of cold water. Turn the burner on high and leave the pot uncovered, make sure you have a slotted spoon on hand. Watch carefully, you’re bringing the water up to almost a boil. As the water comes up to temperature so will the shrimp. When you see the first bubble in the water your shrimp should be perfectly pink. Pull them out immediately and run them under cold water to stop the cooking process. Set aside and let the shrimp dry.

With your shrimp water still boiling, add half the package of pad thai noodles. Gently stir until the noodles are all submerged. Cook 3-4 minutes or until the noodles are al dente. Drain the noodles and immediately toss with 2 tablespoons oil to keep them from sticking to each other.

The last part will go very quickly. Get a large saute pan or wok, and turn the burner on medium-high heat. Add 1 tablespoon of oil and ⅓ of the garlic and shallots. When that starts to sizzle, take ⅓ of the rice noodles and spread it across the pan like a net. The idea is that the noodles don’t clump together. Stir the noodles around and add in ⅓ of the egg, shrimp and bean sprouts. Saute until the mixture is hot, stirring occasionally. Then pour in 1/3rd of the sauce, tossing everything together. Transfer to a serving bowl, then repeat the process two more times.

Serve topped with peanuts, fresno’s, and green onions or serve these on the side so guests may manage their own heat. Enjoy!

This recipe was adapted from The Cooking Studio Fort Collins.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Small
  • Whisk
  • Measuring Spoons
  • Chefs Knife
  • Cutting Board
  • Large Non-Stick Skillet
  • Mixing Bowl – Small Prep
  • Small Pot
  • Liquid Measurer
  • Wooden Spoon
  • Colander
  • Large Saute Pan
  • Tongs

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Simple Pad Thai

Difficulty: Medium

Yield: 4 Servings
Prep Time: 30 min
Cook Time: 10 min

Ingredients:

For the Pad Thai:

  • ½ Package of Pad Thai Noodles (flat, wide rice noodles)
  • 1 Package Bean Sprouts
  • 4 Eggs
  • 1 Fresno Pepper or other Hot Pepper
  • ¼ Cup Peanuts (preferably roasted and salted)
  • 3 Green Onions
  • 1 Shallot or ½ small Onion
  • 2 Cloves Garlic
  • 1 LB Shrimp (optional)
  • 8 Cups Water
  • 2 Tablespoons Grapeseed, Canola or Vegetable Oil
  • Additional Oil for Sauteing

For the Sauce:

  • ¼ Cup Fish Sauce (found in the Asian section of most grocery stores)
  • 3 Tablespoons Brown Sugar or Coconut Sugar (also known as palm sugar)
  • 2 Tablespoons hot Water
  • 2 Tablespoons Tamarind Paste (optional)

Directions:

In a bowl, mix together the hot water and sugar until dissolved. Whisk in the tamarind paste and fish sauce, set aside.

Defrost your shrimp under running water (Your shrimp does not need to be defrosted for you to cook it perfectly but it’s hard to peel frozen shrimp). Peel the shell off the shrimp and take the veins out. You can discard the shells or boil them in water to make shrimp stock for another recipe.

Finely dice your fresno pepper, keep the seeds if you like a spicier dish, then wash your hands well. Thinly slice your green onion and smash the peanuts into bits. I like to put the peanuts in a ziploc bag and smash them with a meat mallet or a mason jar. Set aside, these will be your toppings.

Mince your garlic and slice your shallot. Set aside, these will be sauteed with the noodles.

Heat a nonstick skillet over medium heat. Crack your eggs into a bowl with a pinch of salt and pepper and whip with a fork. This part is important, you are going to pour the egg into the hot skillet, and then pour the liquid egg back into the bowl. This will leave you with a thin layer of egg cooking in the skillet which is exactly what you want for pad thai. Flip the egg over till it’s cooked through then place it on a cutting board and roll it into a log. Repeat this process till all your egg is cooked. Slice the egg into thin strips and set aside.

To get perfectly cooked shrimp every time, place your shrimp in a pot and cover the shrimp with 8 cups of cold water. Turn the burner on high and leave the pot uncovered, make sure you have a slotted spoon on hand. Watch carefully, you’re bringing the water up to almost a boil. As the water comes up to temperature so will the shrimp. When you see the first bubble in the water your shrimp should be perfectly pink. Pull them out immediately and run them under cold water to stop the cooking process. Set aside and let the shrimp dry.

With your shrimp water still boiling, add half the package of pad thai noodles. Gently stir until the noodles are all submerged. Cook 3-4 minutes or until the noodles are al dente. Drain the noodles and immediately toss with 2 tablespoons oil to keep them from sticking to each other.

The last part will go very quickly. Get a large saute pan or wok, and turn the burner on medium-high heat. Add 1 tablespoon of oil and ⅓ of the garlic and shallots. When that starts to sizzle, take ⅓ of the rice noodles and spread it across the pan like a net. The idea is that the noodles don’t clump together. Stir the noodles around and add in ⅓ of the egg, shrimp and bean sprouts. Saute until the mixture is hot, stirring occasionally. Then pour in 1/3rd of the sauce, tossing everything together. Transfer to a serving bowl, then repeat the process two more times.

Serve topped with peanuts, fresno’s, and green onions or serve these on the side so guests may manage their own heat. Enjoy!

This recipe was adapted from The Cooking Studio Fort Collins.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Mixing Bowl – Small
  • Whisk
  • Measuring Spoons
  • Chefs Knife
  • Cutting Board
  • Large Non-Stick Skillet
  • Mixing Bowl – Small Prep
  • Small Pot
  • Liquid Measurer
  • Wooden Spoon
  • Colander
  • Large Saute Pan
  • Tongs

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Simple Pad Thai 4 Servings ½ Package of Pad Thai Noodles (flat, wide rice noodles) 1 Package Bean Sprouts 4 Eggs 1 Fresno Pepper or other Hot Pepper ¼ Cup Peanuts (preferably roasted and salted) 3 Green Onions 1 Shallot or ½ small Onion 2 Cloves Garlic 1 LB Shrimp (optional) 8 Cups Water 2 Tablespoons Grapeseed, Canola or Vegetable Oil Additional Oil for Sauteing ¼ Cup Fish Sauce (found in the Asian section of most grocery stores) 3 Tablespoons Brown Sugar or Coconut Sugar (also known as palm sugar) 2 Tablespoons hot Water 2 Tablespoons Tamarind Paste (optional)
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