Craving restaurant-quality Shrimp Prawn Pad Thai without the fuss?
Get ready to unlock the secrets to an incredibly easy, flavorful, and authentic "I Am Restaurant" style Pad Thai you can master in your own kitchen.
Key Ingredients
All right, let's explore into the heart of this dish—the key ingredients that make it pop! First, you're gonna need about 320g (that's 11oz) of spaghetti or any long pasta you fancy!
Next up, grab two chicken breasts, and slice 'em in half, so you've got four thin steaks—sneaky, right? We're gonna add 2 tablespoons of olive oil, plus salt and pepper, that's a ½ tsp each, otherwise it'll just be too salty.
Then, you'll need three cloves of minced garlic—'cause who doesn't love garlic?! Half a cup (125 ml) of white wine—don't worry, it'll cook off! And an 800g (28oz) can of crushed tomatoes, along with half a cup (125 ml) of water. Gotta have your veggies! Now, it's time to gather 1 cup (100g) of sliced black olives and 170g (6oz) of drained artichokes. And don't forget ½ to 1 tsp of red pepper flakes for that extra kick! Finally, a cup of basil leaves—or baby spinach if you're feeling healthy. With various pasta dishes available, this recipe is a great and tasty way to spice up your weeknight dinners.
Cooking Instructions
Now that we've got all the ingredients set, let's get cooking! First, I cook the pasta, but I'm going to cook it for one less minute than the package says. Trust me on this one! Drain it and set aside – we'll need it later.
Next up, it's chicken time. I sprinkle that chicken with salt and pepper, then heat a tablespoon of oil in a large skillet. Sear it for a minute and a half on each side until it's golden, then take it out and shred it.
I add the remaining oil to the skillet then garlic, sautéing for fifteen seconds. Boom! Now, pour in the wine and let it bubble and evaporate for a minute or so. This step gets all the flavor in. Now, to finish the sauce off, I stir in the tomatoes, water, olives, artichoke, red pepper flakes, salt and pepper, and simmer for five minutes. While this recipe uses Italian flavors, the goal is to capture a similar level of balanced seasoning as traditional authentic Thai cuisine.
Lastly, I stir in the chicken and pasta and toss it all together with basil. Serve immediately with parmesan!
Tips and Variations
I've got some game-changing tips and tricks to share that'll help you customize this recipe until it's perfect for you; trust me, these are total flavor boosters. Want extra savory depth? Don't skip the fish sauce—it's essential!
Adjust the spice based on your bravery! Start with ½ teaspoon red pepper flakes; if you're feeling fiery, crank it up! No shame in liking it mild. For extra flavor, marinate your shrimp in lime juice and garlic while you prep.
If you are feeling adventurous, try adding crispy tofu! You won't regret doing so! Want a thicker sauce? Mix a teaspoon of cornstarch with two teaspoons of water, then stir it in. Simple swaps make it your own.
Serving Suggestions
Once your pad Thai is ready, you'll wanna serve it up hot! I like to pile it high on plates or in bowls – whatever floats your boat!
Don't forget the toppings! A sprinkle of crushed peanuts is a must which makes everything better, right? A wedge of lime on the side? Essential! Give it a good squeeze before you dig in, it will add the perfect zing.
For a restaurant-style touch, garnish with some fresh cilantro or bean sprouts. If you're feeling fancy, add a few extra shrimp on top. Why not? We are trying to boost how good it is, I would even chop up some cucumber and top it!
Honestly, there's no wrong way to serve pad Thai as long as it's tasty and you enjoy it! So, dig in and enjoy!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 2
Ingredients:
- 8 oz Shrimp/Prawns
- 8 oz Pad Thai Noodles
- 2 tbsp Pad Thai Sauce
- 1/4 cup Bean Sprouts
- 2 Eggs
- 2 tbsp Peanuts (crushed)
- 1 Lime (cut into wedges)
- 1 tbsp Cooking Oil
- 1/4 cup cilantro(chopped)
Instructions:
- Cook noodles according to package directions.
- Stir-fry shrimp/prawns in oil until pink.
- Push shrimp aside, scramble eggs in the same pan.
- Add noodles, Pad Thai sauce, and bean sprouts. Mix well.
- Garnish with peanuts, cilantro and lime wedge.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g