Hello, food lovers! If you’re craving a delicious and comforting meal, you’ve landed in the right place. Today, we’ll be making Better Than Takeout Garlic Butter Shrimp Pad Thai—a dish that combines the rich flavors of garlic and shrimp in a way that will have you ditching the takeout menu for good!
Introduction
Pad Thai is a beloved Thai dish known for its vibrant flavors and delightful textures. This version, enhanced with garlic butter and succulent shrimp, makes for a quick and satisfying meal perfect for any night of the week. With just a few simple ingredients and easy steps, you’ll find this recipe a must-try for both seasoned chefs and kitchen novices alike.
Ingredients
- 8 ounces wide rice noodles
- 3-4 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple syrup
- 1/4-1 teaspoon chili flakes (plus more for serving)
- 1 pound raw jumbo shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 4-6 cloves garlic, finely chopped or grated
- 3 tablespoons salted butter
- 2-3 eggs, beaten
- 2 cups bean sprouts or chopped baby bok choy
- 4 green onions, chopped (plus more for serving)
- 1/4 cup roasted peanuts, chopped
- Thai or regular basil and limes for serving
Step-by-Step Recipe
- Cook the Rice Noodles: Begin by cooking the rice noodles according to package instructions until they are al dente. Drain and set aside.
- Prepare the Sauce: In a small bowl, mix together the soy sauce, fish sauce, white vinegar, honey, and chili flakes. Adjust the flavors to your taste.
- Sear the Shrimp: Heat the peanut oil in a large skillet over medium heat. Once the oil shimmers, add the shrimp. Cook for 2-3 minutes until pink, then add the butter and garlic. Continue cooking until the garlic turns golden brown.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the shrimp. Pour in the sauce and toss everything together until well combined.
- Add Eggs and Vegetables: Push the noodles to one side of the skillet and pour the beaten eggs on the other side. Allow them to set slightly, then scramble and mix with the noodles. Add the bean sprouts and green onions, tossing to combine.
- Serve: Plate the Pad Thai and garnish with basil, chopped peanuts, additional chili flakes, and a squeeze of lime juice.
Helpful Tips
- Use fresh shrimp for the best flavor.
- Adjust the chili flakes to control the spiciness.
- For a vegetarian option, replace shrimp with tofu.
Serving Suggestions
Serve this Pad Thai with a side of lime wedges and extra peanuts for added crunch. Pair it with a refreshing Thai iced tea or a crisp salad.
FAQs
- Can I use different proteins? Absolutely! Chicken or tofu are great alternatives.
- What can I substitute for fish sauce? Soy sauce can be a suitable substitute, though it will change the flavor slightly.
- How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet.
- Can I make this dish gluten-free? Yes, just use gluten-free soy sauce.
Variaciones
- Add bell peppers or carrots for extra vegetables.
- Use a different type of noodle, such as rice vermicelli.
Related Recipes
Conclusion
This Better Than Takeout Garlic Butter Shrimp Pad Thai is sure to impress your family and friends. With its bold flavors and simple preparation, it’s the perfect dish for any occasion. Try it out and let me know how it turns out for you!
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Garlic Butter Shrimp Pad Thai: A Delicious Recipe
Description
Hello, food lovers! If you’re craving a delicious and comforting meal, you’ve landed in the right place. Today, we’ll be making Better Than Takeout Garlic Butter Shrimp Pad Thai—a dish that combines the rich flavors of garlic and shrimp in a way that will have you ditching the takeout menu for good!
Ingredients
- 8 ounces wide rice noodles
- 3–4 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple syrup
- 1/4–1 teaspoon chili flakes (plus more for serving)
- 1 pound raw jumbo shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 4–6 cloves garlic, finely chopped or grated
- 3 tablespoons salted butter
- 2–3 eggs, beaten
- 2 cups bean sprouts or chopped baby bok choy
- 4 green onions, chopped (plus more for serving)
- 1/4 cup roasted peanuts, chopped
- Thai or regular basil and limes for serving
Instructions
- Cook the Rice Noodles: Begin by cooking the rice noodles according to package instructions until they are al dente. Drain and set aside.
- Prepare the Sauce: In a small bowl, mix together the soy sauce, fish sauce, white vinegar, honey, and chili flakes. Adjust the flavors to your taste.
- Sear the Shrimp: Heat the peanut oil in a large skillet over medium heat. Once the oil shimmers, add the shrimp. Cook for 2-3 minutes until pink, then add the butter and garlic. Continue cooking until the garlic turns golden brown.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with the shrimp. Pour in the sauce and toss everything together until well combined.
- Add Eggs and Vegetables: Push the noodles to one side of the skillet and pour the beaten eggs on the other side. Allow them to set slightly, then scramble and mix with the noodles. Add the bean sprouts and green onions, tossing to combine.
- Serve: Plate the Pad Thai and garnish with basil, chopped peanuts, additional chili flakes, and a squeeze of lime juice.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh shrimp for the best flavor.
- Adjust the chili flakes to control the spiciness.
- For a vegetarian option, replace shrimp with tofu.
