Cost per meal: $9.77
Cost per serving: $1.96
Prep time: 40 minutes
Estimated Calories: 256
Pad thai is a restaurant favorite but with this simple and inexpensive recipe you can customize it however you like! It also has significantly lower sodium than restaurant or pre-made versions of pad thai. The original recipe from Big Girls Small Kitchen was adapted by doubling the recipe and adding shrimp for protein. I bought the shrimp, rice noodle, fish sauce, oyster sauce, and bean sprouts at a small independent Asian supermarket. Prices are significantly lower and there is much more variety at local ethnic supermarkets compared to mainstream grocery stores.
- 1 pound rice noodles
- 6 tablespoons olive oil
- 2 shallots, sliced
- 4 scallions, sliced (white and green parts divided)
- 4 garlic cloves, minced
- 2 eggs, beaten
- 2 tablespoons sugar
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 cup beansprouts
- 1/2 cup ground peanuts (roasted and unsalted)
- 1 lime, cut into wedges
1. Boil 5 cups of water and cook rice noodles for approximately 8 minutes or until soft, then drain and set aside.
2. In a large wok or non-stick skillet, heat oil on medium-low. Add shallots and white scallions and cook for approximately 3 minutes or until they begin to brown.
3. Add garlic and cook for approximately 1 minute, then pour in eggs and quickly scramble.
4. Mix together fish and oyster sauces in a separate bowl. Add rice noodles, sugar, green scallions, and sauces to the skillet. Stir fry all ingredients for approximately 3 minutes until sauce is evenly distributed.
5. Serve with traditional garnishes of peanuts, beansprouts, sugar and lime. Siracha or red chili paste optional!