Shrimp Pad Thai for Two – No Noodles
I love the flavors of Pad Thai but I cannot eat the noodles – so I have used a similar, not wholly traditional flavor profile in a sauce to coat cabbage shreds and bean sprouts – it is really delicious!
The key to the dish is to have everything all measured and ready to go before you begin to cook as it goes fast. It’s really just combining a few simple elements – cooked egg shreds, cooked shrimp, sauteed vegetables, a tart/sour/sweet sauce, and the traditional garnishes! It is not difficult at all. Try it.
Note: if you can find tamarind balls which would be in the Caribbean section or import section of your grocery store, mash a one inch ball of tamarind pulp into your sauce before adding to the pan. I happen to live in an area where a small package of Jamaican Tamarind Balls is about a dollar in the imported food section of Publix grocery stores.
- 2 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons Truvia
- 2 tablespoons fish sauce (or use rice or cider vinegar)
- 1 tablespoon tamarind paste or concentrate (see note: optional)
- 2 teaspoons peanut or vegetable oil
- 4 ounces, raw peeled and cleaned shrimp, chopped
- 4 cups napa cabbage, finely shredded
- 1 pound fresh bean sprouts
- 2 cloves garlic, minced
- 1 bunch scallions, sliced
- 1/2 cup salted dry roasted peanuts, chopped
- 2 tablespoons fresh cilantro, chopped
- Half a fresh lime
Scramble two eggs and pour into a medium non-stick skillet, making a thin crepe omelet – flip, remove from pan, roll and slice thinly – set aside.
Blend soy sauce, sesame oil, Truvia, fish sauce, tamarind, and 1 tablespoon water in a small bowl and set aside.
Heat oil in a large wok or large non-stick saute pan – high heat. Saute the shrimp until they begin to curl and remove to the dish with the egg shreds. Next, saute the cabbage until crisp tender, 8 to 10 minutes – add the bean sprouts, garlic and scallions to the cabbage and stir fry until softened, an additional 2 to 3 minutes.
Add the sauce and stir fry/toss until thickened and coats the mixture.
Add the reserved eggs and shrimp – toss to combine – divide between two deep bowls and top with peanuts, cilantro, and a big squeeze of lime with optional few drops of Sriracha