This recipe was adapted from my Home Chef meal kit. It's supposed to be made with 10oz sirloin strips but they sent a pork tenderloin instead! I usually like my pad thai with chicken and shrimp. You could also use fried/scrambled egg. Their recipe was bland without the addition of thai peanut sauce. Andrew and I sampled http://www.watcharee.com/watcharees-thai-peanut-sauce at Whole Foods once and loved it. It totally perked up the flavor here. They also make a pad thai sauce.
Will make this again! Taster approved but go easy on the sambal.
3 garlic cloves
3 green onions
1/4 c. honey roasted peanuts
1/4 c. Cilantro
5 oz. rice noodles
1/3 lb shelled raw shrimp
2 tsp. Sugar
1 carrot, peeled and grated
1/4 c. Oyster sauce
1/4 c. Thai peanut sauce
1 tsp Sambal
Lime wedges
Boil water for noodles.
Mince garlic.
Thinly slice green onions, separating white parts. Chop cilantro.
Coarsely chop peanuts.
Prep carrot.
Add noodles to boiling water and cook 3-4 minutes. Reserve 3/4 cup cooking water and drain noodles in colander. Toss with 1 tsp olive oil to keep them from sticking together. Set aside in a bowl.
Put 2 tsp olive oil in pot used for noodles and cook shrimp. Before they are done, add garlic and sugar, cook 1 minute.
Add carrots and white portion of onions and cook 1-2 minutes until carrots soften.
Finish pad thai:
Add oyster sauce, noodles, 1/2 cup reserved water and peanut sauce. Cook, stirring occasionally until noodles are just tender, 2-3 minutes. Add sambal (to taste, it's spicy). Add remaining water to achieve desired consistency.
Plate in a shallow bowl. Garnish with peanuts, cilantro and green onions. Lime wedge on the side.
