Growing up in Boise, Idaho, I wasn't surrounded by a variety of food cultures like I am here in the Bay Area. Within the last 10 years, I've come to love Asian flavors, especially those from Thailand. Pad Thai and Pad See Ew are two of my favorite Thai dishes, so I decided to try and recreate Thai flavors from home! And what do you know - this Shrimp and Sausage Pad Thai didn't turn out so bad!
You can easily make this dish #pescatarian by swapping the sausage and eggs for tofu and extra veggies, or take it one step further and make it #vegan by using plant based egg replacers and vegan fish sauce.
This recipe is versatile, easy (you know I love easy!), and SO flavorful. Give it a whirl and tag me on instagram (@_sofiaapsey) if you try!
Shrimp and Sausage Pad Thai
3 tbsp fish sauce
1 tbsp soy sauce
2 tbsps rice vinegar
2 tbsp brown sugar
2 tbsp sriracha (or your favorite brand of chili-garlic sauce)
2 tbsp salted creamy peanut butter
1 package brown rice noodles, I used Lotus Foods from Whole Foods
2 tbsp avocado oil
3 sausages, chopped into cubes
1 red bell pepper, thinly sliced
1 cup shredded carrots
3-4 cloves of garlic, minced (depending on how garlicky you like it)
1 pound of shrimp (thawed, peeled and deveined), I used Trader Joes Wild Argentinian Shrimp
3 whole eggs (pasteurized preferred! Blog post coming soon on why)
1 cup bean sprouts
1 cup salted peanuts, roughly chopped
1/2 cup green onion, diced
1/2 cup cilantro, chopped
Make the sauce first. Whisk all ingredients in a small bowl and set aside.
Bring 5-6 cups of water to a boil. Cook noodles for 4-5 minutes (or according to package instructions), then strain and rinse with cold water once done. Set aside.
In a large skillet, heat 1 tbsp of avocado oil. Add bell pepper, carrots, and sausage to pan. Cook until veggies are tender and sausage is cooked through. Add garlic and shrimp and cook until shrimp is cooked through.
Push veggies, sausage and shrimp to one side of the pan and crack all 3 eggs onto the other side. Scramble and combine with veggies and protein once cooked.
Add sauce, noodles, bean sprouts, and half of the peanuts. Toss to combine all ingredients.
Serve pad thai immediately while still hot and top with chopped diced green onions, cilantro, the rest of the crushed peanuts, and a squeeze of lime.