I’m not going to try and tell you this tastes just like what you order in the restaurants but it is pretty darn good. I like that I can control the heat – the last couple of places I’ve ordered it have made it a little too blah for my taste. I want my nose to run a little while I eat it. So here is version that scratches the itch when I can’t find good Pad Thai here in Tennessee. I used shrimp, you can use no meat or chicken or whatever floats your boat.

Shrimp Pad Thai

1 8oz package of dry flat rice noodles cooked according to package directions (I used low carb pasta instead)

3/4 lb cooked, peeled, deveined shrimp

3 cloves garlic, minced

6-8 green onions chopped

2-3 cups of bean sprouts

1/2 cup shredded carrots

2 eggs

1/4 Cup chicken or beef broth

1 Tablespoon peanut butter (chunky or smooth – your preference)

3 Tablespoons lime juice

2 Tablespoons Fish Sauce

2 Tablespoons Oyster Sauce

2 Tablespoons Chile Pepper Sauce found in Asian cooking section of grocery store (adjust for taste – I use more)

Garnish:

Chopped unsalted dry roasted peanuts

Fresh Cilantro, shredded

Take broth through chile pepper sauce and whisk together.

Scramble eggs, set aside. Pour a small amount of sauce from above into a hot skillet with the garlic. Add already cooked shrimp, onions, carrots, and bean sprouts. Heat through. Add to cooked rice noodles. Toss with rest of sauce and scrambled eggs. Garnish with chopped peanuts and cilantro.