This picture just makes me hungry. Thai food could be one of my favorite cuisines to prepare at home and Shrimp Pad Thai is my favorite dish to make for a crowd. It’s simple and delicious and so fun!
This summer I catered a rehearsal dinner for 80 people and made a Thai inspired menu with Pad Thai being one of the main courses. It was a fun “Thai the Knot” themed party that I would definitely prepare again. It was so fun to see people try something that they wouldn’t think about making at home and seeing how easy it was to prepare for a crowd. So fun to inspire and encourage people to try something new and different in the comfort of your own home and most of the time it turns out better than what you would get in a restaurant!
Here’s a little peek at the menu. Pork Egg Rolls recipe here.
This is a meal in a bowl, it’s so fun because you can add all your favorite garnishes to this dish. I love to serve mine with all the fixings by adding grated carrots, fresh bean sprouts, chopped cilantro, lime juice, green onions and chopped peanuts. The options with this dish are endless. You can host your own Pad Thai night with different toppings and garnishes. It’s so easy to prepare the noodles and sauce ahead of time and then put it all together in a snap.
Wine Pairing Recommendation: My ultimate favorite pairing with Pad Thai is a Grüner Veltliner or a Rosé.
Shrimp Pad Thai
Ingredients
- For Pad Thai Sauce
- 1/3 cup Soy Sauce
- 1/4 cup Fish Sauce
- 2 tablespoons Water
- 1 tablespoon Sambal Chili Paste
- 2 tablespoons Brown Sugar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, ground or fresh minced
- For Garnishes
- 1 whole Carrot, grated
- 1 cup Fresh Bean Sprouts
- 4 whole Green Onions, chopped in 1 inch pieces
- 1/4 cup Chopped Dry-Roasted Peanuts
- 1 whole Lime, sliced into wedges
- 1 bunch Cilantro, roughly chopped
- 1 box {14 ounces} Pad Thai Rice Noodles
- 2 tablespoons Canola Oil
- 1 pound Medium Raw Shrimp, peeled and deveined
- 2 whole Eggs, whisked
Directions
- Step 1 First things first, get all you garnishes and sauce set up and ready to go. This recipe cooks quickly.
- Step 2 In a medium size bowl, whisk together the soy sauce, fish sauce, water, sambal chili paste, brown sugar, garlic, and ginger until well combined. Place all the garnish ingredients in separate bowls.
- Step 3 Cook the Pad Thai Rice Noodles according to the package. Drain and set aside.
- Step 4 In a large wok heat canola oil over medium heat. Add the shrimp and toss to cook, about 2 minutes. Using tongs, remove shrimp to a plate and set aside. Add eggs to the pan and scramble the eggs. Remove to a plate and set aside.
- Step 5 Add the pad Thai sauce to the pan and toss in the cooked noodles. Add the egg and shrimp to the pan and toss to combine. Top with the grated carrot, fresh bean sprouts, chopped peanuts, lime wedges and chopped cilantro. Serve and enjoy!
Cook the Pad Thai Rice Noodles according to the package. Drain and set aside.
In a large wok heat 2 tablespoons of stir fry oil over medium heat. Add the shrimp and toss to cook, about 2 minutes.
Remove with a slotted spoon to a plate and set aside. Add the remaining 2 tablespoons of oil to the pan and quickly scramble the eggs.
Remove to a plate and set aside.
In a medium size bowl, whisk together the soy sauce, fish sauce, water, sambal chili paste, brown sugar, garlic, and ginger until well combined.
Place all the garnish ingredients in separate bowls.
Add the pad Thai sauce to the pan and toss in the cooked noodles.
Add the egg and shrimp to the pan and toss to combine.
Top with the grated carrot, fresh bean sprouts, chopped peanuts, lime wedges and chopped cilantro.
Savor and Enjoy!
