The only Thai food that I have had has not even been in a Thai restaurant. It actually was in an Americanized restaurant in Seattle. While there on vacation, we had the most amazing Chicken Pad Thai we both, (Scotty and I), have ever had. I so wish I could recreate that dish, but we will have to settle for the much healthier version for now. The recipe calls for rice sticks, which I had leftover in the cupboard, but next time I think I will use whole wheat linguine instead. The rice sticks were good, but they liked to stick together quite a bit. Happy Eating!

Shrimp Pad Thai


Shrimp Pad Thai

Recipe thanks to Skinny Wrap Girls


8 oz rice sticks
2 T fish sauce
2 T low-sodium soy sauce
2 T brown sugar
1/4 t crushed red pepper, or more to taste
2 t vegetable oil
1 egg, lightly beaten
1 lb frozen shrimp
4 garlic cloves, minced
4 green onions, coarsely onions
2 C fresh bean sprouts
2 T chopped peanuts
lime wedges
fresh chopped cilantro


Bring large pot of water to boil. Remove from heat and add rice, stirring to separate. Soak 5-7 minutes, or until tender; then drain and rinse in cold water. Set aside.

Mix fish sauce, soy sauce, sugar and crushed red pepper in small bowl until sugar dissolves. Set aside.

Heat 1 tsp oil in wok over med-high heat. Add egg, and cook quickly, until opaque. Move to side. Add frozen shrimp to wok, cook 5-7 minutes until just cooked through. Drain excess liquid. Add garlic, stir fry 1 minute.

Add remaining oil, and then noodles. stir fry quickly until softened, about 2 minutes. Add sauce mixture. Coat noodles evenly, stirring until heated through. Stir in green onions, and bean sprouts and cook 2 more minutes. Mound on serving platter, and garnish with peanuts, lime wedges and cilantro.

Of course, you could substitute the shrimp with chicken, if you’re family prefers. 🙂 It’s yummy either way.

Makes about 6 – 1 1/3 cup servings.

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