Better than Takeout Garlic Butter Shrimp Pad Thai
You better believe we are adding this dish to our weeknight meal rotation list. Nothing is more satisfying than making a restaurant quality meal from scratch from your own home. Cue the social media hashtags as we speak!
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- 8 ounces wide rice noodles
- 3 - 4 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons white vinegar
- 3 tablespoons honey or maple
- 1/4 - 1 teaspoon chili flakes, plus more for serving
- 1 pound shrimp, peeled and deveined
- 3 tablespoons peanut oil or extra virgin olive oil
- 4 - 6 cloves garlic, finely chopped or grated
- 3 tablespoons salted butter
- 2 - 3 eggs, beaten
- 2 cups bean sprouts or chopped baby bok coy
- 1/4 cup roasted peanuts, chopped
- Thai or regular basil and limes, for serving
- Cook the rice noodles according to packaged directions.
- To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
- Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
- Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
- Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.