Better-Than-Takeout Pad Thai: Amy’s Budget-Friendly Seattle Favorite

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Are you tired of spending big bucks on takeout pad thai? You’re not alone! Amy from Seattle asked for help making this tasty dish at home. With this easy recipe, you can whip up delicious pad thai in just 30 minutes for a fraction of the cost.

Get ready to impress your taste buds and your wallet. This Better-Than-Takeout Pad Thai has all the flavors you love – tangy, sweet, and a bit spicy. Plus, you can customize it with your favorite protein and veggies. Let’s get cooking!

Exact Ingredients List

Here’s what you’ll need to make this better-than-takeout Pad Thai:

Noodles:

• 8 ounces wide rice noodles

Sauce:

• 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

Protein and Aromatics:

• 1 pound raw jumbo shrimp, peeled and deveined
• 4-6 cloves garlic, finely chopped or grated

Cooking Fats:

• 3 tablespoons peanut oil or extra virgin olive oil
• 3 tablespoons salted butter

Add-ins:

• 2-3 eggs, beaten
• 2 cups bean sprouts or chopped baby bok choy
• 4 green onions, chopped

Toppings:

• 1/4 cup roasted peanuts, chopped
• Thai or regular basil
• Lime wedges
• Extra chili flakes (optional)

With these ingredients, you’re all set to whip up a delicious Pad Thai in your own kitchen. Remember to adjust the seasonings to your taste!

Instructions

Start by cooking the rice noodles as directed on the package. While they cook, mix the sauce in a small bowl. Combine soy sauce, fish sauce, vinegar, honey, and chili flakes.

Heat oil in a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side until pink. Toss in butter, garlic, and a pinch of chili flakes and black pepper. Cook for another 1-2 minutes until garlic turns golden.

Add the noodles and sauce to the skillet. Toss everything together and cook for about a minute. Push the noodles to one side and crack the eggs into the empty space. Let them cook for a minute until the edges set.

Scramble the eggs and mix them with the noodles. Add bean sprouts or bok choy and green onions. Stir to combine and cook for another minute or two.

Serve your pad thai hot. Top with chopped peanuts, extra green onions, and basil. Squeeze some lime juice over the dish for added zest. Enjoy your homemade, better-than-takeout pad thai!

Possible Substitutes List & Recipe Variations

Can’t find all the ingredients? No worries! Here are some easy swaps you can make:

• Use chicken, tofu, or beef instead of shrimp
• Swap rice noodles for zucchini noodles or spaghetti squash
• Replace bean sprouts with shredded carrots or cabbage
• Use cashews or almonds instead of peanuts

Want to mix things up? Try these tasty variations:

• Add diced pineapple for a sweet twist
• Toss in some edamame for extra protein
• Stir in a spoonful of peanut butter for richness
• Sprinkle with sesame seeds for crunch

Make it veggie-packed by adding:

• Sliced bell peppers
• Broccoli florets
• Snap peas
• Mushrooms

For a spicier kick, try:

• Adding sriracha sauce
• Using more chili flakes
• Mixing in some diced jalapeños

Remember, pad thai is super flexible. Feel free to get creative with what you have on hand!

Tips, Tricks & Storing

Soak your rice noodles in warm water for 30 minutes before cooking. This helps them cook evenly and prevents sticking.

Use a large skillet or wok to give your ingredients room to move. This lets flavors mingle and ensures even cooking.

Don’t overcook your shrimp! They’re done when they turn pink and curl into a C-shape.

Add a squeeze of lime juice just before serving. It brightens up all the flavors.

Try using different proteins like chicken, tofu, or beef to mix things up.

Store leftover pad thai in an airtight container in the fridge for up to 3 days.

To reheat, add a splash of water and warm in a skillet over medium heat. This helps revive the noodles.

Freeze pad thai for up to 2 months. Thaw in the fridge overnight before reheating.

For extra crunch, top your pad thai with crushed peanuts and bean sprouts just before eating.

Make the sauce ahead of time and keep it in the fridge for up to a week. This makes weeknight cooking a breeze!