Saturday, August 27, 2016

Pad Thai with Chinese Sausage and Shrimp

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
  1. Heat a 12 inch pan over medium high heat. Add the coconut oil.
  2. Add green onions, sausage slices, and shrimp. Saute for 2 minutes, then add the sauce packet with water per package ingredients. 
  3. Prepare the noodles by soaking in boiling water for 2 minutes, then drain.
  4. Check to see if the shrimp are done.
  5. Add the noodles and bamboo shoots to the pan and toss to combine. Garnish with chilis and Thai basil if desired.


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