I’ve been making lots of Pad Thai over the last month (ever since my daughter asked for it for her 13th birthday dinner) and, after lots of experimentation, I’m excited to share my favorite way to make it – Shrimp Pad Thai. It may sound like a challenging dish to whip up on a busy night, but I promise, it’s really very simple (more on that below), and I love how the addition of the spinach instead of bean sprouts—which can be hard to find fresh “enough” around here—makes it a one-dish dinner!
My husband and I actually took a cooking class in Thailand years ago (pictures below) and quickly learned that many Thai recipes use varying combinations of a few simple, fresh ingredients. I am telling you, fresh is where it’s at! Whether it’s hot peppers, garlic, ginger, fresh herbs, or lime, you’d be hard-pressed not to find at least one of these in a Thai recipe.
The other essential ingredient you simply can’t skip when it’s called for—at least if you want that authentic flavor—is the fish sauce. I understand being leery of a bottle of fishy smelling and tasting “sauce”, but I promise, as long as you don’t overdo it (this Shrimp Pad Thai recipe uses the perfect amount), it will do wonders for giving your Asian cooking that authentic flavor!
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