1/4 c Soy sauce
1 Tbsp Sesame oil
2 cloves chopped garlic
1 inch piece of ginger , peeled and chopped
1/4 c chopped cilantro
1 Tbsp Furikake seasoning ( or just sesame seeds)
Combine all your ingredients together in a ziplock bag and mix/shake to combine. Add your peeled and deveined shrimp to the bag and shake to coat the shrimp. Allow them to marinate for at least 30 minutes.
Pad Thai Sauce
1 Tbsp avocado oil
2 cloves Garlic, chopped
2 Tbsp Ginger, chopped
1 large Dry chile, seeded and broken into 4 pieces
1 Tbsp Cilantro
2 Tbsp Water
1 Tbsp Fish sauce
1/3 cup Soy sauce
1 Tbsp Tamarind
1 1/2 Tbsp Brown sugar
In a small sauce pot, heat up avocado oil over medium heat. Sweat the garlic, ginger, cilantro, and chile. Add your water and tamarind and allow to dissolve. Add in soy sauce, fish sauce and brown sugar, mix to combine and reduce heat to a simmer. Simmer until the sauce begins to thicken. Remove from heat, strain and hold until final cooking.
*This can be done in advance
Other Ingredients
1 package Rice noodles, follow package instructions for softening
4 oz Bean sprouts
2 Eggs, cracked and mixed in a bowl
Scallions thinly sliced for garnish
Cilantro thinly sliced for garnish
Chopped peanuts for garnish
Cooking Process
Heat your pan/flat top/griddle to a high heat. Spread a little cooking oil on the hot surface, add your shrimp. Once they are turning pink & 75% done, add your softened noodles. Stir fry those around, mixing your shrimp into the noodles.
On the side, cook your scrambled eggs. Then add into the shrimp and noodles. Add the bean sprouts and pour the prepped sauce over top. Mix it all together and once everything is coated in the sauce, remove from heat.
Garnish with scallions, cilantro, and peanuts.
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