My Thai friend taught me this, and we’ve been making it regularly since!
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We seldom had foreign cuisine as kids growing up in the Midwest of the United States. The good news is that we don’t even need to leave our homes to see the globe anymore. If you’re looking for a dish that combines Eastern tastes with Midwest comfort, try Shrimp Pad Thai Casserole. It combines the comforting, homey feel of a casserole with the tangy, colorful flavors of Thai food. Indulge in this comforting cuisine and imagine yourself at a lively Bangkok street market without leaving the comfort of your home. It will become a treasured addition to your recipe book and is ideal for Sunday supper or a special occasion.
To counteract the heavy tastes of the Shrimp Pad Thai Casserole, serve it with a refreshing cucumber salad. Accompany it with some traditional coleslaw and freshly made dinner rolls for an additional dose of Midwestern charm. For those chilly winter days, try serving this dish with a hot bowl of basic vegetable soup.
Thai Pad Thai with Shrimp — 6 servings
Twelve ounces of rice noodles (12 oz)
peeled and deveined shrimp, 1 pound 2 tablespoons vegetable oil
Beat three eggs.
1-cup sprouting beans
Carrots, half a cup shredded
1/4 cup of green onions, chopped
peanuts, half a cup crushed
1/4 cup chopped fresh cilantro
minced garlic, 2 cloves
Half a cup of soy sauce
Fish sauce, 1/4 cup
2 tablespoons rice vinegar
brown sugar—2 tablespoons
Half a lime, wedged
How to Follow
My Thai friend taught me this, and we’ve been making it regularly since!
Initial step: Get the oven hot, about 350 degrees Fahrenheit (175 degrees Celsius). After the rice noodles have cooked as directed on the box, drain them and put them aside.
2. Heat the vegetable oil in a big skillet over medium heat. If you want to add garlic, sauté it for about a minute or until it starts to smell good.
3. Once the pan is hot, add the shrimp and cook for three to four minutes, or until they become pink and opaque. Put the shrimp aside after taking them out of the pan.
4. Scramble the beaten eggs until they are completely cooked in the same skillet. After two or three minutes, toss in the bean sprouts, shredded carrots, and green onions.
5. Combine the brown sugar, rice vinegar, soy sauce, and fish sauce in a small bowl and whisk to combine. Place the cooked shrimp back into the pan with the sauce, cooked noodles, and the majority of the crushed peanuts and cilantro, reserving a little amount for topping. Combine all of the ingredients by mixing them together.
Place the mixture in a greased casserole dish and proceed to step 6. Ten minutes in a preheated oven with the foil on top should do the trick.
7. After removing the foil, top with the remaining cilantro and peanuts. Continue baking for another 5 minutes without covering, or until the surface begins to crackle a little.
8. To enhance the harmony of tastes, serve hot and garnish with lime wedges for a burst of citrus.
Tips and Variations
To make it vegetarian, you may use tofu instead of shrimp and add more veggies, such as snap peas and bell peppers. Whisk in a tablespoon of sriracha or red pepper flakes for a hotter sauce if you want. You can make it gluten-free by using gluten-free soy sauce and fish sauce. Do not be afraid to be creative with your preferred components; this recipe is quite adaptable
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