Have you ever ordered Pad Thai and ended up with a clumpy, soggy, orange mess? I have. This isn’t always the case but I have tried many a bad pad if you know what i’m sayin. There is the most amazing Thai cart downtown and they make great food on the cheap, we are talking $5 for fresh made, authentic food. I can’t always make it down there so I have started experimenting with my own version. Using and utilizing what is best of the season and using a stir fry technique it all comes together fast and with a little practice quite easily. Get familiar with your local Asian market, talk to the shop keep, get to know the products, research and then you can make a fast and easy meal for you and your family that is restaurant quality, without the extra salt, and expense
In a medium hot wok, add a few tablespoons canola or peanut oil, add fresh rice sticks and stir fry till golden add a few tablespoons of the sauce or to your preference, stir it around and add just enough water to make noodles tender. Add 1/2 cup of green onions, I also added one green garlic since it is in season and I am a big fan. Remove noodles and put onto serving plate, in the wok add shrimp and cook till pink and firm (not to long or they will be bubble gum), you can also heat your tofu at this time. Add those to the noodles, sprinkle with mung bean sprouts, and peanuts (I used cashews, cuz i’m makin it mine), cilantro, and a squeeze or three of lime. Like it spicy? Sciracha will be your ticket to heat! Here again this is just a guideline you can add what you like to meet your diet needs or preferences. You can freeze the rice sticks and keep the sauce in the fridge and keep some things on hand and make this fast,fresh and easy!