I absolutely love Thai food, but now that we have sworn off restaurants until at least 2012 (when our youngest child turns three) I don’t get to enjoy it as much as I’d like. I’ve long searched for a good Thai-inspired recipe that I could have any time the mood strikes me. When I saw this recipe I was intrigued right away. First, it doesn’t have a long list of strange ingredients. Second, it’s much healthier than most of the others I’ve found – being much lower in sodium and fat. And the thing I really love about this recipe – it’s super easy, taking about 20 minutes start to finish. So it’s even quicker than the drive to the restaurant.
I think of this more of a Thai style stir fry rather than a true Pad Thai. It’s full of fresh flavor from the abundance of vegetables. The peanut flavored sauce is the perfect blend of savory and spicy. Then the squeeze of fresh lime right at the end is just the thing to accent all those flavors. This recipe is really versatile as well – I bet once you make this you’ll start adapting it any number of different ways. Don’t like shrimp? Just substitute thinly sliced chicken instead. This version of shrimp Pad Thai has all the flavor I’ve been looking for without the work. It’s a perfect home version of a restaurant favorite.
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