Pad Thai

by Jenn on May 9, 2009

in Dairy Free,Gluten Free,Pastas and Grains,Seafood


I LOVE Thai food.  I love the mix of lime, cilantro, and spicy and sweet all together in one dish, and this dish is the epitome of all that I love about Thai food (well, except maybe some coconut curries because I love those too).  I have tried to just “create” pad thai before, but I never seemed to get the flavor quite right.  Now, I think I finally have it.  I started with this pad thai recipe as a base to work from, and then took over from there, adding in some ingredients, substituting others…well you know how I cook :)

I really did want to make everything from scratch, but I can’t find where to buy tamarind for the life of me.  I linked to all of the Thai Kitchen products that I used, because I love that brand since they actually say gluten free right on them.  Actually, most southeast Asian food is gluten free, which is great.  I don’t think I know of any Thai food for example that uses wheat.  The pad thai sauce I used from them has that sweet/sour tamarind flavor though, so I considered it a good substitute.  I just used a lot more than the original recipe because I like a lot of sauce.  The original recipe also didn’t seem like it would taste like peanuts, so I added in some peanut butter too.  I also added in the other veggies since it was looking pretty sparse in the dish and well, I like to see a lot of green on my plate :)


8 oz. rice noodles (I used thin ones because that’s all my grocery store had)
3 cloves garlic
3 red chiles (dried)
2 tbs. peanut oil
2 tbs. lime juice
2 tbs. Premium Fish Sauce
1 cup Original Pad Thai Sauce
1 tsp Red Curry Paste
1/4 cup peanut butter
1 lb shrimp
2 eggs
1 cup peas
1 cup bamboo shoots (I used canned ones)
2 cups mung bean sprouts
1/2 cup roasted peanuts
3 bunches scallions, chopped
lime slice and cilantro for garnish

1.  Pretty much just follow the original recipe – so soak the rice noodles, then heat up the oil and saute the garlic and chiles in a LARGE skillet or wok.  I did everything here on med-high to high heat.
2. Mix the fish sauce, pad thai sauce, curry paste, and peanut butter together in a bowl.
3. Add the shrimp to the skillet
4. Once the shrimp are cooked, crack the eggs in and scramble them.
5. Once they are scrambled, add in the pasta, and the sauce that you prepared.
6. Then add in your veggies and peanuts, cook until it all is incorporated and mixed together (5-10 min. max)
7. Serve and garnish with lime and chopped cilantro.


This was a really easy recipe, and this in my opinion made way more than the 4 servings listed in the original recipe.  I would really call it 8 servings, like the box of pasta said it was, especially once you add in everything else.