Craving for Pad Thai? Here’s an easy way to prepare it without spending so much time in the kitchen and it’s ready within 15 minutes (plus preparation).
My husband had a terrible experience when we last dined at a Thai restaurant. He had food poisoning and was taken to the emergency department. Since then, he wouldn’t dare order Pad Thai even if we dine at a different Thai restaurant. It’s his favorite Thai food for crying out loud. So, what am I to do?
Well, it’s been a while since it happened. I wanted him to be able to enjoy and eat his favorite food again. I used the freshest shrimp and seasoned it with garlic and herbs with a kick. He took a bite on the shrimp and said it was really good then proceeded to have the rest. I was so happy for him. He finally get to eat his favorite Thai food again. 🙂
I made a slight variation to the regular Pad Thai. I didn’t have any peanuts, so I used Macademia nuts. I also did not add eggs in this recipe, but you can if you prefer.
- 1 package of instant Pad Thai noodles with spices
- 9 pieces of shrimp, peeled, deveined, tail on
- Weber Roasted Garlic and herb seasoning
- pinch of salt
- black pepper
- 2 tablespoons olive oil
- bean sprouts
- Thai basil
- Macademia nuts, finely chopped
- eggs, lightly scrambled (optional)
- Follow the instructions on the package for the noodles. Set aside. Season the shrimp with roasted garlic herb seasoning, salt and black pepper. Set aside. Heat a skillet over medium heat and coat with olive oil when hot. Add the shrimp and cook until opaque. Flip and cook on the other side until opaque. Set aside.
- Arrange the Pad Thai. Place the noodles at the bottom of the plate. Add the bean sprouts, Thai basil leaves, cilantro, lime wedge, and Macademia nuts toppings. Place the shrimp around the noodles and one on top. Serve immediately. Bon appetite! 🙂
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