We go to Mexico every year and stay in this beautiful resort. It truly is a relaxing oasis. Within the resort is an amazing Thai restaurant. We recently took a cooking class from the chef and learned how to make Pad Thai. Pad Thai is one of our favorite Thai dishes. This recipe is a combination of the chef’s recipe and my own. You can easily substitute chicken, beef, or additional tofu depending on your preference.

Yield 4 servings

8 oz. rice noodles
1 Tbsp olive oil
½ cup shallots finely chopped
1 clove garlic finely chopped
2 eggs, whisked
2 oz. firm tofu, optional
¾ lb. shrimp, peeled and deveined
1 cup bean sprouts
1 tsp fresh ginger, grated
¼ cup chives, finely chopped
2 limes, one juiced, one cut into wedges
2 Tbsp chili paste 
¼ cup cilantro, chopped

Pad Thai Sauce
¼ cup white wine vinegar
¼ cup rice wine vinegar
½ cup tamari or soy sauce
1 Tbsp ketchup
2 Tbsp fish sauce
¼ cup sugar
1 Tbsp Sriracha sauce

Combine all the Pad Thai sauce ingredients in a small bowl and set aside.

Soak noodles in warm water for half an hour.

In a large non-stick skillet on medium-high heat add oil, shallots, and garlic. Sauté for one minute and add the eggs stirring until cooked. Remove the egg mixture into a bowl and set aside. 

In the same skillet on medium heat add the noodles and half of the Pad Thai sauce. Once the noodles are slightly softened add the tofu, shrimp, bean sprouts, ginger, chives, lime juice, and chili paste. Continue to stir adding a little more Pad Thai sauce at a time until the noodles have soaked up all of the liquid and the shrimp is cooked through. Lastly, gently fold in the egg mixture. 

Spoon the Pad Thai onto a serving platter or 4 dinner plates. Garnish with lime wedges and cilantro. Serve with extra chili paste for those who like it spicy!

Just Salt It, and enjoy!