Just before my husband left for his latest work project in the Philippines, we were having lunch in a Vietnamese restaurant that had Pad Thai on the menu. To my surprise, he had never had it before. To his surprise, I had never made it for him. So while he's away, I've been researching recipes. The one I liked the most came from Recipe Tin Eats. I really enjoy her site because she has very helpful notes after all her recipes.
However, my attempt at the recipe did not turn out well. So I was shopping at World Market one day, browsing the Asian aisle. I've mentioned before that I'm an obsessive label reader. I follow Food Babe pretty closely, and I abide by most of her rules. Then I found Thai Heritage Pad Thai on the shelf. No MSG, no preservatives, no bad stuff that Food Babe would disapprove of. Also, one of the ingredients was tamarind, which I noticed was a key ingredient of pad thai recipes that I looked at.
Pad Thai isn't normally served with Chinese sausage, but I love the stuff. So I decided to add it.
Here's how I made this recipe my own:
- 1 package Thai Heritage Pad Thai with noodles and sauce
- 2 tbsp oil ( I use coconut)
- 2 Chinese sausages, sliced (Kam Yen Jan brand is MSG free)
- 8 oz. shrimp, peeled & deveined (American, wild caught)
- 1 small can of bamboo shoots
- 3 green onions, cut into segments (organic)
- Optional garnish: chilis and Thai basil
- Heat a 12 inch pan over medium high heat. Add the coconut oil.
- Add green onions, sausage slices, and shrimp. Saute for 2 minutes, then add the sauce packet with water per package ingredients.
- Prepare the noodles by soaking in boiling water for 2 minutes, then drain.
- Check to see if the shrimp are done.
- Add the noodles and bamboo shoots to the pan and toss to combine. Garnish with chilis and Thai basil if desired.