I am ready to have one of those lazy kind of days. What about you?
You know the kind where you have no responsibility to wake up to (job, kids, etc). Oh ya I think that’s called a vacation. Well I had one of those in October so I doubt I’ll get another one anytime soon. Especially since November through February are my busy times of year with my job (HR – benefits, healthcare, payroll).
And then let’s add in the busyness of the holidays. We have 1 wedding, 5 Christmas parties, and I haven’t even begun to decorate! Luckily, I have done most of my Christmas shopping though – whew! So if you need some gift ideas check back soon for my holiday gift guide.
So with no vacation on the horizon I think I might want to order in some take out and binge watch a series on Netflix. That is if the two rascals will let me turn off Disney Jr. Oh who am I kidding? Guess my TV marathon will have to wait until the kiddos go to bed. But one thing that won’t have to wait til bedtime is this dinner.
Back in Indy there was this noodle place I went to all the time for lunch. They had every kind of pasta imaginable. And that is where I discovered Shrimp Pad Thai. When we moved back to Alabama there was no noodle place and no place that served Shrimp Pad Thai quite the way I liked it.
So of course what does any food blogger do? Take it into their own hands and create the perfect version. And I have to say I did a pretty good job. What do you think?
Shrimp Pad Thai
- 1 8 oz. package Pad Thai Rice Noodles
- 2 tablespoons vegetable oil
- 1 pound shrimp deveined
- 1 tablespoon butter
- 2 eggs lightly beaten
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons lime juice
- 1/4 cup peanut butter
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon chili sauce*
- 1/4 cup fresh cilantro chopped
- 1/3 chopped peanuts
- 1 lime cut into wedges
- Bring 4-5 quarts of water to a boil. Add noodles and boil for 4-5 minutes. Drain and rinse under cold water. Set aside.
- While noodles cook, in a small saucepan heat the 7 ingredients for the sauce until the sugar has dissolved and peanut butter is fully incorporated, about 2-3 minutes.
- Add oil to a large skillet. Then add shrimp and cook for 2-3 minutes.
- Remove shrimp from skillet and melt 1 tablespoon butter. Add eggs then scramble until cooked.
- Reduce heat to low, add sauce, noodles, and shrimp. Toss until well mixed.
- Garnish with cilantro, peanuts, and lime wedges.