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5 from 2 votes

Pad Thai

Lots of complex flavors give this dish a wonderfully satisfying taste!

Ingredients

  • 1/4 cup Chicken Broth If you don't have chicken broth on hand, use water with a little chicken seasoning.
  • 3 Scoops Peanut Butter protein, such as Naked PB
  • 1 tsp. Fish sauce
  • 1 tsp. Sesame oil Plus an additional Tbsp. for sauteing the shrimp.
  • 1/4 tsp. Garlic granules
  • 1/4 tsp. Crushed red pepper flake
  • 2 tsp. Soy sauce Another Tbsp. for salting the noodle water.
  • 1 tsp. Fresh ginger root, grated More or less depending on your heat preference. I probably used 2+ tsp. the last time I made this, which was a bit much for my hubby.
  • 2 tsp. Honey
  • 2 Tbsp. Lime juice, freshly squeezed
  • 8 Lge. Shrimp, 4 per person Use additional garlic granules, salt and ginger powder to coat the shrimp before sauteing.
  • 4 Tbsp. Cilantro, chopped-about 2 Tbsp. per serving for garnish
  • 4 slices Lime for garnish-2 per serving

Instructions

  • Whisk until completely incorporated: chicken stock, Peanut butter protein, fish sauce, sesame oil, garlic granules, red pepper flake, soy sauce, ginger root, honey and lime juice. If it seems a little thick, add more water/chicken stock as you are going to reduce this sauce.
  • Toss the shrimp in additional garlic granules, salt and a dusting of ginger powder. Add about 1 Tbsp. of sesame oil and heat a small heavy-bottomed skilled to medium high. Saute the shrimp very quickly (about 2 minutes per side) until just browned. They will cook further when added to the peanut sauce.
  • Once the shrimp is cooked, remove from the pan. In the same pan, add the sauce. Bring to a boil and then reduce and cook until slightly thickened; about 8-10 minutes. Lower heat to simmer. Add the shrimp back in.
  • While the sauce is reducing, bring a large pot of water to boil using 1 Tbsp. of soy sauce to season the water. Once it is boiling, drop in the rice noodles and cook until just al dente; about 4-5 minutes. Do not overboil as they will cook down again in the peanut sauce.
  • Do not drain the rice noodles, as you may need more liquid to reduce the peanut sauce. Using tongs, pull the rice noodles out of the boiling water and add to the peanut sauce. Check for seasoning. Cook for another 3-5 minutes and serve.
  • Garnish with cilantro and lime slices.

Notes

This Pad Thai recipe comes together very quickly and the variations are nearly endless. Use chives instead of scallions for garnish. Fresh, sliced pea pods make a great addition. Add water chestnuts into the sauce for texture and flavor. Add cubed firm tofu for extra protein. If cilantro is not your favorite add fresh basil. Get creative and have fun!