MY HUSBAND'S PAD THAI NOODLES

My Husband's Pad Thai Noodles image

I'm not going to lie and say this is authentic Thai noodles, but I've come up with my own version that my husband really, really likes. Feel free to use whatever vegetables or meat. I think the sauce is what made my husband like it so much. It's spicy!

Provided by SHARONLIN

Categories World Cuisine Recipes Asian

Time 50m

Yield 6

Number Of Ingredients 22

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Ingredients

1 (8 ounce) package dried wide rice noodles
¼ cup fish sauce
¼ cup honey
3 tablespoons soy sauce
1 lime, juiced
2 tablespoons rice vinegar
2 tablespoons chili garlic sauce
1 tablespoon ketchup
1 tablespoon chili oil
1 tablespoon sesame oil
1 tablespoon minced garlic
4 eggs
2 tablespoons vegetable oil
20 extra large shrimp, peeled and deveined
salt and ground black pepper to taste
1 cup thinly sliced onion
1 cup thinly sliced celery
2 cups napa cabbage, sliced into 2-inch strips
½ cup chicken stock
1 cup chopped fresh cilantro
½ cup chopped peanuts
1 hot red chile pepper, sliced

Steps:

Bring a large pot of water to a boil over high heat. Turn off heat and drop in rice noodles. Allow them to soften, about 10 minutes. Drain noodles in a colander and set aside.
Whisk together fish sauce, honey, soy sauce, lime juice, rice vinegar, chili garlic sauce, ketchup, chili oil, sesame oil, and garlic in a bowl.
Heat a nonstick skillet over medium heat and scramble eggs. Remove and set aside.
Heat vegetable oil in a large skillet over medium heat. Cook and stir shrimp until pink but not opaque, 3 to 4 minutes (they will finish cooking when returned to the skillet). Season shrimp with salt and ground black pepper and set aside.
Cook and stir onions and celery in the skillet just until tender, about 2 minutes.
Stir cabbage and drained rice noodles into the skillet and continue cooking until cabbage is tender, about 2 minutes. Pour in chicken stock as needed to keep noodles from getting dry.
Stir scrambled eggs, shrimp, salt, and ground black pepper into noodle mixture and gently toss to coat.
Pour sauce over the noodles and toss gently to combine. Continue cooking until shrimp are fully cooked, 2 to 5 minutes.
Remove from heat and toss cilantro, peanuts, and red chiles into noodles.

Nutrition Facts : Calories 493.3 calories, Carbohydrate 55.3 g, Cholesterol 268 mg, Fat 19.2 g, Fiber 4.1 g, Protein 26.4 g, SaturatedFat 3.5 g, Sodium 1862.1 mg, Sugar 16.6 g

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Alice Polo

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This Pad Thai is so good! I can't wait to try more recipes from this website.

Reduy Khan

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I've never made Pad Thai before, but this recipe made it so easy. I'm definitely going to be making it again.

Chitokovu Mbewe

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I love that this recipe is so quick and easy to make. It's perfect for a weeknight dinner.

Mudasir Ali

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This Pad Thai is the perfect comfort food. It's so warm and satisfying.

Ansar Ali Baloch

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I'm allergic to peanuts, so I used almond butter in the sauce instead. It was still delicious!

H Clark

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This recipe is a great way to use up leftover chicken. I always have some on hand and it's perfect for this dish.

Silvia Appuhamy

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I made this Pad Thai for a party and it was a huge hit. Everyone loved it!

Kirpal Singh

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I used shrimp in my Pad Thai instead of chicken and it was delicious. This recipe is really versatile.

Zamzam Zayid

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I love the addition of the tamarind paste. It gives the Pad Thai a really authentic flavor.

Naledi Toute

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I'm a beginner cook and this recipe was easy to follow. The Pad Thai turned out great! I'm so happy I found this recipe.

Alex Pullins

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I was craving Pad Thai the other day and decided to try this recipe. I'm so glad I did! It was so easy to make and it tasted just like my favorite Thai restaurant.