I was reading Jen Hatmaker’s book, For the Love and in it she talks about a supper club. Pad Thai is her go-to for making a meal that will impress and encouraged us mommas to start a supper club and make this meal. So, I was inspired to create this traditional Thailand meal, even though we have never been to a Thai restaurant! I think we might try one for date night after how easy and delicious this meal turned out!
To make this significantly easier than Jen’s recipe she includes in the book, I found a Annie Chun Pad Thai sauce in the “healthy” section of kroger. This little baby is full of flavor and has no MSG or preservatives. I used the recipe on the bottle.
- 4 TBSP vegetable oil or canola oil (divided)
- 2 cloves garlic, minced
- 4 shallots, thinly sliced (I used onion)
- 8-10 fresh medium sized prawns, cleaned and deveined (or 1 cup of chicken or diced tofu)
- 2 eggs, lightly beaten
- 1 cup fresh bean sprouts (for garnish- I found the can in the Asian aisle)
- **Em’s Addition of random Veggies- I added whatever I needed to use up in the fridge, broccoli and mushrooms
- 2 TBSP chopped fresh cilantro
- 3 TBSP chopped roasted peanuts
- 3 TBSP scallions, thinly sliced
- 1 lime, cut into wedges
- half the package of Rice Noodles ****** (STOP! soak the rice noodles in warm tap water while you chop up the veggies and before you actually start cooking, it can take 20-30 mins to get them to the right consistency. I just read the directions on the Rice Noodle bag and I remember Jen Hatmaker making a big deal about this!)… ok, you can continue! 🙂
- Heat 2 TBSP oil in wok or pan over high heat.
- Add garlic, shallots and prawns to pan and cook until prawns are opaque.
- Transfer to plate.
- Add remaining 2 TBSP of oil to pan then pour in eggs; stir until cooked, about 1 minute. Make sure to break up the egg into small pieces.
- Reduce heat to low, add sauce and noodles to pan and mix well.
- Then, add cooked prawns and bean sprouts to noodles and toss.
- Garnish with cilantro, peanuts, scallions, and lime wedges.