Today I had my mind set on Shrimp Pad Thai. I needed some bean sprouts for the recipe. To me Bean Sprouts are an essential. I just love them. I had to drive around town to three different stores in order to find them. It was worth the trek all around town though.
I love Thai food! I have not found an issue finding it gluten free. Back in Cali and here in WA I found Thai food restaurants willing to accommodate. My biggest issue is the price. Living on such a strict budget, eating out is a luxury and when we do it must not be expensive and our local Thai place is pricey!
My two favorite Thai dishes are Thai Fried Rice (Recipe to Come!) and Pad Thai. This Pad Thai recipe is the perfect Sunday night dinner. Enjoy making it with a glass of wine and you will have leftovers for lunch the next day.
My two year old daughter really enjoyed this. She liked the shrimp and noodles and getting some carrots snuck in was great.
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14 oz. of Rice Noodles
2 Green Onions
1 Bell Pepper
2 Beaten Eggs
½ Cup Chopped Carrots
½ Large onion chopped
2 Cups bean sprouts
3 Tbsp. chopped peanuts
1 Tomato chopped or 1 Cup of Cherry Tomatoes
2 Tbsp. chopped garlic
Cilantro and Green Onions to garnish
1 Lb. of shrimp (I used frozen and I let it defrost)
3 Tbsp. Avocado Oil
Salt, Pepper, Granulated Garlic (Optional to taste)
¼ Cup Water
3 Tbsp. Fish Sauce
2 Tbsp. Coconut Sugar (or Brown Sugar)
2 Tbsp. Tamari or GF Soy Sauce
¾ Tsp. Paprika
¾ Tsp. Chili Powder
¼ Tsp. Pink Himalayan Sea Salt