Mexican Shrimp Pad Thai
If you did a double take when you saw the words “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.
She thought I would be intrigued and she sure knows me well because I was!
I instantly started thinking how I would try and recreate the dish using Mexican flavors in a traditional pad Thai.
I called my sister in law who is from Thailand and she shared with me how her family makes pad Thai.
Then 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.
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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Mexican Shrimp Pad Thai
Mexican Shrimp Pad Thai is a Mexican Asian fusion dish that you'll want to have again and again, pad Thai with spicy Mexican flavors!
- 1 1/2 cups water
- 2 dried ancho chiles stems and removed
- 3 Tbsps tamarind paste (or 1 tsp tamarind concentrate)
- 8 oz rice noodles
- 3 Tbsps vegetable or peanut oil oil
- 2 beaten eggs
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp chili powder
- kosher salt, pepper
- 1 cup shredded carrots
- 1 sliced red bell pepper
- 1 cup corn kernels (canned or frozen)
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 3 Tbsps fish sauce
- 3 Tbsps brown sugar
- favorite hot sauce to taste (I used Sriracha and my favorite Mexican hot sauce)
- Garnish: fresh cilantro, lime wedges, crushed peanuts
Put the water in a small saucepan and bring to a boil. Remove from heat and add the dried ancho chiles and tamarind paste. Stir until the tamarind paste is dissolved and let sit for 30 minutes.
Add this mixture to a blender or food processor and blend until smooth. Set this aside.
Soak the rice noodles according to package directions (I soak a minute less than recommended so they don't get mushy) and drain really well.
Set a large skillet or pan over medium high heat and add 1 Tbsp of the oil and the beaten eggs. Cook 1 to 2 minutes, stirring a few times and remove the eggs and set aside.
Add 1 more Tbsp of the oil and the shrimp, chili powder kosher salt, pepper. Stir 2 to 3 minutes and remove the shrimp and set aside.
Add the remaining 1 Tbsp oil to the same pan over medium high heat and the carrots and red bell pepper. Cook 2 to 3 minutes, stirring occasionally.
Add the ancho chile sauce from earlier and the corn, bean sprouts, rice noodles, soy sauce, fish sauce, brown sugar, and hot sauce. Cook 3 to 5 minutes, stirring occasionally, add the cooked shrimp and eggs back in and cook another minute. If sauce gets too thick add water.
Serve with cilantro, lime wedges, and crushed peanuts over top.