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We seldom had foreign cuisine as kids growing up in the Midwest of the United States. The good news is that we don’t even need to leave our homes to see the globe anymore. If you’re looking for a dish that combines Eastern tastes with Midwest comfort, try Shrimp Pad Thai Casserole. It combines the comforting, homey feel of a casserole with the tangy, colorful flavors of Thai food. Indulge in this comforting cuisine and imagine yourself at a lively Bangkok street market without leaving the comfort of your home. It will become a treasured addition to your recipe book and is ideal for Sunday supper or a special occasion.
To counteract the heavy tastes of the Shrimp Pad Thai Casserole, serve it with a refreshing cucumber salad. Accompany it with some traditional coleslaw and freshly made dinner rolls for an additional dose of Midwestern charm. For those chilly winter days, try serving this dish with a hot bowl of basic vegetable soup.
Thai Pad Thai with Shrimp — 6 servings
Twelve ounces of rice noodles (12 oz)
peeled and deveined shrimp, 1 pound 2 tablespoons vegetable oil
Beat three eggs.
1-cup sprouting beans
Carrots, half a cup shredded
1/4 cup of green onions, chopped
peanuts, half a cup crushed
1/4 cup chopped fresh cilantro
minced garlic, 2 cloves
Half a cup of soy sauce
Fish sauce, 1/4 cup
2 tablespoons rice vinegar
brown sugar—2 tablespoons
Half a lime, wedged
How to Follow
Initial step: Get the oven hot, about 350 degrees Fahrenheit (175 degrees Celsius). After the rice noodles have cooked as directed on the box, drain them and put them aside.
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