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Cheater Pad Thai
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Cheater Pad Thai

Cheater Pad Thai

I'm calling it 'Cheater' Pad Thai because of a couple easy swaps that'll keep you from hunting for special ingredients. Palm sugar is replaced with brown sugar, and tamarind paste with rice vinegar - and guess what? Is it authentic - hell no. Is it fricking delicious - hell yes. So get going, ur gonna love it. Btw this recipe came from Zach for viewer recipe month.

Serves 2

Ingredients

Sauce:

  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • 1/2 teaspoon red pepper flakes
  • Juice of 1/2 lime

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Pad Thai

  • 4 ounces Pad Thai rice noodles
  • Neutral oil
  • 1 shallot, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon finely minced ginger
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 2 green onions, the dark green stems only, thinly sliced about 2 inches long
  • 8 ounces uncooked, peeled & de-veined shrimp
  • Kosher salt and coarse ground black pepper

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To Serve

  • Lime wedges
  • Roasted peanuts, crushed

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Directions

  1. Combine all sauce ingredients in a small bowl, and mix until the sugar is dissolved - set aside
  2. Cook noodles according to package directions, then rinse under cold water - set aside
  3. Heat a tablespoon of oil in a large pan or wok, and add the shallot and cook until just beginning to soften, a couple minutes
  4. Add the garlic and when fragrant, add a little more oil then put in the shrimp and stir until about 3/4 cooked
  5. Push over to one side, add a little more oil to the bare side, then add the egg and spread it out - you want to cook it until the bottom is about halfway set, then stir it into the shrimp to finish
  6. Drain and add the noodles and sauce - stir well to combine everything together
  7. And just as the sauce thickens, maybe 45 - 60 seconds, fling in the sprouts and green onions and give one final toss
  8. Plate and serve topped with some peanuts with a lime wedge for squeezing over the top
  9. Eat & be happy