Pad Thai is a favorite dish of mine to order from restaurants, and after ordering it numerous times in restaurants all over the world, I decided it was time to try to make it myself! All of the ingredients listed and photographed were bought at Grocery Tree in Vestal and Weis Market on the Southside of Binghamton…so nothing fancy here folks!
So without further delay….here’s the recipe for my very own Homemade Pad Thai!
- 1 package rice noodles
- 2 eggs
- 1 white onion
- 4 green onions
- 1 can water chestnuts
- 1 can bean sprouts
- 3/4 red pepper
- 1/2 lb fresh shrimp
- 1 tablespoon sriracha chili sauce
- Peanut Sauce (to taste)
- Sesame Oil (to saute)
- Ground Cashews or Peanuts (to garnish)
- Peel shrimp and add to hot wok. Wok should be glazed with sesame oil. Saute for two minutes and remove from heat. Partially cooked shrimp will be added back to wok later.
- Grate cashews or peanuts until fine. Keep on small plate until end.
- Chop pepper, white onion and green onion. Add to medium-sized bowl. Drain water chestnuts and bean sprouts and add to same bowl.
- Add rice noodles to boiling water. Follow directions on the pasta box to thoroughly cook noodles. Drain and remove from heat.
- Add generous amount of sesame oil to wok and begin sauteing vegetable mixture. Saute for 8-10 minutes (or until desired consistency), while adding peanut sauce to taste.
- When vegetables are soft enough, add the noodles to the wok. At this point, you’ll want to add more peanut sauce to taste. The goal is to have a thin coating of peanut sauce over the entire mixture.
- Add shrimp back to wok. Saute for another 2 minutes.
- Add 2-3 drops of sriracha to wok. (to taste)
- Add 2 eggs to wok. Saute with a spatula until egg is thoroughly cooked.
- Remove from heat.
- Separate into bowls and add grated cashews/peanuts to the top.