Hi Guys!
There is a saying among (South East) Asians, that rice is life. We just can’t live without rice. However for me, I cannot live without noodles 😁 Noodle soup, fried noodles, cold noodles, instant noodles, homemade, store bought, street vendor’s, I just cannot resist noodles 😁
While some say pasta and noodles are interchangeable, somehow my brain and mouth, don’t think so. I get hungry easily even after eating a bowl of beef tortellini topped with grated cheese and served with ketchup (hahahha), let’s say, while a bowl of instant noodle (with an egg and veggies in it) can make my tummy happy for hours.
Some days, I crave for noodle dish, almost daily. Unfortunately, I’m the only one at home who like noodles. My boys only like instant noodle, sadly, while my husband doesn’t really at carbs. Meh. He’s boring 🤣 So, instead cooking only for one, I normally would just order from somewhere. Pricey….but hey, I’m lazy 😅 Soooooo….my dear husband, started learning to cook Asian style noodle dish! From Pad Thai to Yakisoba (Thai food and Japanese food). He is yet to learn Indonesian noodle dish. Our spices (or flavorings) just intimidate him much, I guess 🤣
This following dish is how he would prepare me a yummy shrimp Pad Thai plate. So, so, so good. The 1st time he made me, it was tasty, however I needed more sauce, so from then on, he always double the sauce (recipe below is doubled, but follow your liking!) 😍😍😍😍
Rice stick noodle, 1 package
Large shrimp, frozen, 1 package
3-4 eggs, beaten
1/2-1 bag of bean sprouts
1/2-1 bag of bokchoy, rip or chop roughly
6 green onion, sliced
6 garlic, minced
A large handful of roasted peanuts (salted or unsalted, it’s up to you) – or more
4 tbsp tamarind paste
4-5 tbsp fish sauce
4-5 tbsp dark brown sugar
2-3 tbsp lime juice
1 tbsp Sriracha sauce (which is getting harder to find in the market)
4 tbsp hot boiling water
In a bowl, mix tamarind, fish sauce, brown sugar, lime juice, Sriracha sauce and hot water until completely combined, set aside
Soak noodle in hot boiling water
Heat 1-2 tbsp vegetable oil on non stick pan, saute garlic until fragrant, then stir in shrimp. Cook until pinkish. Place shrimp and garlic on a plate, set a side
Heat 1 tbsp oil, using the same pan, make scramble egg, then place on a plate, set aside
Drain noodle from water
Heat 1 tbsp oil, using the same pan, then stir in the noodle, followed with tamarind mixture. Stir to coat evenly.
Add in veggies, stir, then add in shrimps and eggs
Serve immediately, sprinkled with peanuts and this is what I like best, sprinkling Boncabe (from Indonesia – it’s like seasoned dried cayenne)
Yummo!
Shrimp Pad Thai
Ingredients
- Rice stick noodle 1 package
- Large shrimp frozen, 1 package
- 3-4 eggs beaten
- 1/2-1 bag of bean sprouts
- 1/2-1 bag of bokchoy rip or chop roughly
- 6 green onion sliced
- 6 garlic minced
- A large handful of roasted peanuts salted or unsalted, it’s up to you – or more
Sauce
- 4 tbsp tamarind paste
- 4-5 tbsp fish sauce
- 4-5 tbsp dark brown sugar
- 2-3 tbsp lime juice
- 1 tbsp Sriracha sauce which is getting harder to find in the market
- 4 tbsp hot boiling water
Instructions
- In a bowl, mix tamarind, fish sauce, brown sugar, lime juice, Sriracha sauce and hot water until completely combined, set aside
- Soak noodle in hot boiling water
- Heat 1-2 tbsp vegetable oil on non stick pan, saute garlic until fragrant, then stir in shrimp. Cook until pinkish. Place shrimp and garlic on a plate, set a side
- Heat 1 tbsp oil, using the same pan, make scramble egg, then place on a plate, set aside
- Drain noodle from water
- Heat 1 tbsp oil, using the same pan, then stir in the noodle, followed with tamarind mixture. Stir to coat evenly.
- Add in veggies, stir, then add in shrimps and eggs
- Serve immediately, sprinkled with peanuts and this is what I like best, sprinkling Boncabe (from Indonesia – it’s like seasoned dried cayenne)
