I’ve been having fun making dinner recently. It’s been fun to try and use up as much stuff as possible that we already have at home! Since we had some frozen shrimp in the freezer, and 1/2 a block of tofu in the fridge, Pad Thai seemed like a great choice.
I like to use colourful veggies when I make Pad Thai but you can really experiment and use whatever you have. I happened to have some cabbage and carrots which I always think work great in Pad Thai to add some bulk, but also dropped in some colourful peppers!
This dinner can be made so quickly (I can usually get it on the table in less than 30 minutes which makes it a fave weeknight meal!).
Simple Pad ThaiPrint Recipe
- 1/2 package of rice noodles (GRAMS)
- 1 teaspoon oil
- 340g raw shrimp (deveined and shelled)
- 1 small onion, sliced thinly
- 1 carrot, peeled and julienned (sliced as thinly as possible)
- 2 peppers (I used red and yellow), julienned
- ~2 cups of shredded cabbage
- 1/2 block extra firm tofu (I used a smoked tofu)
- 2 green onions, sliced thinly on an angle
- 1 tablespoon sesame seeds.
- Peanut Sauce:
- 3-4 tablespoons natural runny peanut butter
- 2 tablespoons fish sauce (optional)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar or maple syrup
- 1 lime, zested and juiced
- 1 tablespoon rice vinegar (or apple cider)
- 1 tablespoon sriracha
- ~1/4 cup water
Fill a large pot with water and bring to a boil. Cook the rice noodles according to package instructions. Drain and rinse to keep them from sticking.
While the noodles are cooking, heat a large skillet or wok over medium high heat. Add the shrimp, and cook for 2-3 minutes or until pink in colour. Transfer to a bowl and set aside.
Add 1 more teaspoon of oil to the skillet. Add the onions and cook until translucent. Add the rest of the vegetables and cook on medium high heat stirring often until they are softened. Set aside.
To make the sauce, pour peanut butter into a jar and add the fish sauce and soy sauce. Mix well until incorporated. Add the rest of the ingredients except the water and mix until smooth. Add the water to thin out the sauce. I ended up using 1/4 cup + 2 tablespoons. It will thicken once added to the skillet.
Add the cooked shrimp, tofu, and cooked noodles to the skillet with the vegetables. Mix to evenly incorporate. Add the sauce and stir to coat.
Add green onions and sesame seeds for garnish. Enjoy!
You can substitute chicken or more tofu for the shrimp!