Mexican Shrimp Pad Thai

If you did a double take when you saw this unique fusion recipe for Mexican Shrimp Pad Thai you’re not alone.

I had to think those words through for a second when the wonderful secretary at my school told me that she ordered Mexican Pad Thai at a restaurant.

I instantly started thinking how I would try and recreate the dish using Mexican flavors in a traditional pad Thai.

Then called my sister in law who is from Thailand and she shared with me how her family makes pad Thai.

I added my twists and turns from there.

All this great collaboration was so fun for me and I’m hoping it benefits you too…because YES…it’s just as good (if not better) than it sounds 🙂

Here is how to make Mexican Shrimp Pad Thai

There is some prep work involved to make this go as smoothly as possible.

The first thing I did was bring a cup and a half of water to a boil and added 2 dried ancho chiles (stems removed) and 3 Tbsps tamarind paste (or 1 tsp if it’s concentrated).

Let that sit for about a half hour and blend it until smooth using either a food processor or blender.

As it was soaking I started getting out the other ingredients to prep.

Then set a large skillet over medium high heat, add some vegetable or peanut oil, and two beaten eggs.

Cook a minute or two until it’s a soft scrambled egg consistency.

Set the egg aside for later.

Next, in the same skillet over medium high heat, add more oil and a pound of jumbo shrimp.

Season with kosher salt, pepper, and a Tbsp of chili powder.

Cook a few minutes, stirring a few times and remove the shrimp to use for later.

Almost there!

This final part goes pretty quickly, so I recommend having everything cut, measured, and rice noodles soaked and drained so it’s all ready to go.

In that same skillet over medium high heat add more oil, shredded carrots, and a sliced red pepper.

Cook that 2 to 3 minutes.

Then add in the ancho chile sauce from earlier, corn, bean sprouts, soy sauce, fish sauce, brown sugar, the rice noodles that have been soaked, and hot sauce to taste.

I used Sriracha and my favorite Mexican hot sauce to keep with the Mexican Asian fusion theme.

This will cook for a few minutes.

Finally the cooked egg and shrimp join the party!

Cook another minute just to warm it all through.

Top Mexican Shrimp Pad Thai with chopped peanuts and serve with cilantro and lime on the side.

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Similar recipes to Mexican Shrimp Pad Thai…

Spicy Shrimp Peanut Noodles

Slow Cooker Hoisin Peanut Noodles

Thai Peanut Chicken Pasta

Chicken Birria Tacos

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