Lazy Shrimp Pad Thai is the perfect dish for dinner when you want something quick, filling, and delicious. This is far from a traditional pad thai, so my apologies to anyone who knows what’s what. Typically, from what I read online, you would make the sauce, use chicken, add thinly sliced tofu, and leave out the Thai basil, Thai chillies, and chili oil. That being said, the flavor in the dish I made blew me away, even with a premade/store-bought pad thai sauce.
All-in this took me about 5 minutes to prep, and then no more than 15 minutes to actually cook. I recommend soaking the noodles while prepping your garlic, onion, and chilies (if you use them). Additionally, if you use chicken, this will keep very well and you could meal prep it for a week of dinners.
Ingredients:
– 2 cloves of garlic, minced
– 1/4 onion, thinly sliced
– 3 thai chilies, thinly sliced into rings
– 1/4 lb. pre-cooked, frozen shrimp (I was lazy)
– 1 egg
– 4oz mung bean sprouts
– 4oz thai rice noodles
– 1 tbsp chili oil
– 3 tbsp pad thai sauce (check instructions for a store bought sauce)
– 2 tbsp peanuts
– 8 thai basil leaves
– 1/2 lime
Directions:
1. Boil water and place your dry noodles in bowl. Then, soak the noodles, covered, in boiling water for 7-10 minutes or until cooked through. Immediately rinse under cold water and add to the pad thai within 5-10 minutes.
2. Head a wok or skillet over medium-high heat and then add 2 tbsp (give or take) of vegetable oil.
3. Once hot, add your garlic, onion, and chilies. Stir fry for 30 seconds to bring out the aroma.
4. Then, push that to one side and add your shrimp (or other protein), cook until almost perfect. Then, add the egg to an empty part of the pan and scramble. Once it starts to cook, incorporate with everything else.
5. Now, add in your mung bean sprouts and noodles (if adding tofu, that goes in here), then your chili oil (optional) and pad thai sauce (mandatory). Stir fry until the noodles absorb the sauce.
6. Add some peanuts and thai basil (optional) and immediately remove from the heat.
7. Finally plate, enjoy, and don’t forget to follow me for more!
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