Quick and easy kicked up Pad Thai

March 4, 2016

Lately, I’ve been daydreaming about going back to Thailand to relax on the beach, care for the elephants, shop at the night markets, and especially the food. Thai food is unique in the sense that it has so many complex flavors such as sweet, sour, and spicy, yet it’s so easy to make. After spending 2 weeks in Thailand, we tried so many dishes that included curries, soups, stir-fry, and meals specific to the different regions of the country. My favorite easy-to-make dish is Pad Thai.

This is my quick and easy kicked up version of Pad Thai infusing traditional flavors, but adding some extra kick and flavor. You can create this flavorful meal in less than 10 easy steps.

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Gather all your ingredients


1. Soak half the rice noodles in hot water for 8-10 minutes until soft and pliable. See ‘For stir-fry’ directions on box.


2. Chop up 1 garlic glove, a handful of cilantro (about 1 cup), 1 Serrano pepper, 1/4 lime, and 2 stalks of green onions

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3. To make the sauce- Combine 1/4 the cilantro, 1 garlic clove, 1/4 lime juice and rind, 1 Serrano and 1/2 green onion to a small bowl. Add Maggi or soy sauce, fish sauce and sugar to taste. Let the flavors infuse for 20 minutes.

Tip- You can adjust the sauce based on how salty (extra soy sauce), sour (fish sauce or lime), sweet (sugar) and spicy (Serrano pepper)  you like the base.


4. Season the peeled shrimp with salt and pepper.

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5. Set up your mini station with your prepared ingredients.

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6. Heat the wok to medium heat, add a tablespoon of olive oil and add 2 eggs.


7. Then, add drained noodles and sauce. Mix together with eggs.


8. Add the shrimp last and toss everything together. Make sure not to overcook the shrimp. It is ready when the shrimp turns pink.


9. Lastly, add in the remaining cilantro and green onions.


Plate and enjoy with extra lime and peanuts (optional).

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I eye ball all my ingredients, so it’s important to start with a small sauce base, and build up the flavors before adding to the wok. I had to make this dish several times before I settled on what me and my husband like- sweet and spicy with tinge of salt.



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  • Martin March 4, 2016 at 2:07 PM

    That makes me so hungry…mmm

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