By: Fatima Syed
When I launched my journey into full-time entrepreneurship in August 2018, I started having less spare cash to dine out at my favourite Toronto restaurants. As anyone living in the 6ix knows, our city is filled with plenty of spots for authentic ethnic eats. Like many of us, I love Shrimp Pad Thai (especially if you amp up the spice factor, as someone who can take the heat!) Recently, I was experimenting in the inFATuated Eats kitchen and decided to develop my own recipe for bringing this Thai classic to life right at home. On that note, ladies and gentlemen, I present to you the poor woman’s Pad Thai- although it’s certainly rich in taste. While this fast fix can hardly compete with the sumptuous, pro offerings of King West, the inFATuated Eats take on Pad Thai can help you recreate beloved exotic flavours. Peanut butter transforms from childhood sandwich essential and pantry staple into an effortless peanut sauce, while garlic and chili deliver a welcome kick. Whether your evening involves relaxing in front of Netflix or fuelling up before a gym session, this protein-rich dish is also gluten-free (as a result of the rice noodles). Meanwhile, tofu and shrimp ensure that you have enough energy to keep yourself powered during the after business hours. For a vegetarian version, simply eliminate the shrimps if desired.
Side note- the large portion size ensures that you will have enough for lunch and dinner the next day. Be sure to share some with hungry, nosy co-workers, or dish some out to those particularly annoying neighbours as a gesture of goodwill. We guarantee that this will be the last time you are passed over for a promotion- or the recipient of another late night noise complaint! Hey- sharing is caring, right? Plus, the folks in your daily life who routinely drive up your blood pressure can’t say too much if their mouths are full of delicious extra spice, after all!
1 package of rice Pad Thai noodles
1 package of frozen thawed jumbo shrimp
1 package of tofu, sliced into small squares
Garlic chili sauce
3 tbsp smooth peanut butter
1 lime, cut in half
Ginger garlic paste (either storebought or create your own if time)
Start off by boiling water in a large pot, and then placing your rice noodles in the pot to cook. Once your noodles have cooked (which should only take a few minutes), drain most of the water and leave some behind for cooking purposes. Next, heat some oil in a non-stick frying pan and add the chopped tofu, a splash of soy sauce and a hint of garlic chili sauce. Allow your tofu approximately 5 minutes to cook until browned on the surface. Next, boil water in another saucepan and add in your shrimps. Allow the shrimps to cook until pink, which should take approximately 12-15 minutes. In the meantime, mix the ginger garlic paste, peanut butter, soy sauce and garlic chili sauce into the pot of noodles, and reduce the heat to a low heat setting. This is essential, so that your noodles don’t stick and burn. Stir the mixture, carefully crack in one egg, and add your tofu, a handful of coriander and a few squeezes of lime. Once your shrimp is cooked, lightly mix the shrimp with some of the garlic chili sauce and soy sauce and then transfer the seasoned seafood into your large pot of Pad Thai. Continue to stir everything thoroughly, adding extra lime and chili if desired. Serve with some additional coriander sprinkled on top, and get prepared for a filling weeknight meal.