Easy Pad Thai with Shrimp and Hillshire Farm Smoked Sausage: A Flavorful Fusion
Pad Thai is a beloved Thai noodle dish known for its vibrant flavors and satisfying textures. While traditionally made with tofu or shrimp, this recipe puts a unique spin on the classic by incorporating both succulent shrimp and savory Hillshire Farm smoked sausage. This combination adds a depth of flavor that elevates the dish to a whole new level. This recipe is designed for ease and speed, making it perfect for a weeknight dinner that doesn’t compromise on taste. Get ready to enjoy a delicious and satisfying meal that’s ready in under 30 minutes!
Why This Recipe Works
This recipe stands out because it offers several advantages:
* **Flavor Combination:** The blend of sweet, sour, and savory flavors is perfectly balanced, creating a truly irresistible dish. The shrimp provides a delicate sweetness, while the smoked sausage adds a smoky, savory depth that complements the other ingredients beautifully.
* **Quick and Easy:** This recipe is designed for busy weeknights. With minimal prep time and a straightforward cooking process, you can have a delicious and satisfying meal on the table in under 30 minutes.
* **Customizable:** Feel free to adjust the spice level or add other vegetables to suit your preferences. This recipe is a great base for experimentation.
* **Unique Twist:** The addition of Hillshire Farm smoked sausage sets this Pad Thai apart from traditional versions, offering a unique and unexpected flavor profile.
* **Readily Available Ingredients:** Most of the ingredients are easily found in your local grocery store, making it convenient to whip up this dish whenever you’re craving it.
Ingredients
Here’s what you’ll need to create this delicious Pad Thai:
* 8 oz Pad Thai Rice Noodles
* 1 lb Shrimp, peeled and deveined
* 1 (14 oz) package Hillshire Farm Smoked Sausage, sliced
* 2 Eggs, lightly beaten
* 1/2 cup Bean Sprouts
* 1/4 cup Chopped Peanuts
* 1/4 cup Chopped Green Onions
* 2 cloves Garlic, minced
* 1 tbsp Ginger, minced
* 2 tbsp Vegetable Oil
**For the Pad Thai Sauce:**
* 1/4 cup Fish Sauce
* 1/4 cup Tamarind Paste (or substitute with rice vinegar and a pinch of brown sugar)
* 2 tbsp Soy Sauce
* 2 tbsp Brown Sugar
* 1 tbsp Lime Juice
* 1 tsp Sriracha (optional, for heat)
Equipment
* Large Wok or Skillet
* Large Pot for Boiling Noodles
* Measuring Cups and Spoons
* Cutting Board
* Knife
* Whisk
Instructions
Follow these step-by-step instructions to create your delicious Pad Thai with Shrimp and Smoked Sausage:
**Step 1: Prepare the Noodles**
* Bring a large pot of water to a boil.
* Add the Pad Thai rice noodles and cook according to package directions. This usually takes about 8-10 minutes.
* Drain the noodles and rinse them with cold water to prevent them from sticking together. Set aside.
**Step 2: Prepare the Pad Thai Sauce**
* In a small bowl, whisk together the fish sauce, tamarind paste (or rice vinegar and brown sugar), soy sauce, brown sugar, lime juice, and sriracha (if using).
* Mix well until all ingredients are combined and the sugar is dissolved. Set aside.
**Step 3: Cook the Shrimp and Sausage**
* Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
* Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the wok and set aside.
* Add the sliced Hillshire Farm smoked sausage to the wok and cook for 3-4 minutes, or until lightly browned and heated through. Remove the sausage from the wok and set aside with the shrimp.
**Step 4: Scramble the Eggs**
* Add the remaining 1 tablespoon of vegetable oil to the wok.
* Pour in the lightly beaten eggs and cook, stirring constantly, until the eggs are scrambled. Remove the eggs from the wok and set aside.
**Step 5: Sauté the Aromatics**
* Add the minced garlic and ginger to the wok and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
**Step 6: Combine Everything**
* Add the cooked noodles to the wok with the garlic and ginger.
* Pour the Pad Thai sauce over the noodles and toss to coat evenly.
* Add the cooked shrimp, smoked sausage, and scrambled eggs to the wok.
* Toss everything together until well combined and heated through.
**Step 7: Add the Finishing Touches**
* Add the bean sprouts, chopped peanuts, and chopped green onions to the wok.
* Toss gently to combine.
**Step 8: Serve**
* Serve the Pad Thai immediately. Garnish with extra peanuts, green onions, and a lime wedge, if desired.
Tips for Success
* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy. Follow the package directions carefully and test the noodles for doneness.
* **Prepare the Sauce in Advance:** Having the Pad Thai sauce ready to go will streamline the cooking process.
* **Use a Hot Wok:** A hot wok is essential for achieving the characteristic wok hei (smoky flavor) of Pad Thai.
* **Don’t Overcrowd the Wok:** Overcrowding the wok will lower the temperature and prevent the ingredients from browning properly. Cook in batches if necessary.
* **Adjust the Spice Level:** If you prefer a spicier Pad Thai, add more sriracha or a pinch of red pepper flakes.
* **Tamarind Paste Substitute:** If you can’t find tamarind paste, you can substitute it with a mixture of rice vinegar and a pinch of brown sugar. The tamarind paste adds a unique sour and tangy flavor to the Pad Thai sauce.
* **Noodle Selection:** Ensure you use the correct width of flat rice noodles for authentic Pad Thai. Wider noodles might take a longer time to cook, and thinner ones may become too soft.
* **Protein Variations:** While this recipe features shrimp and smoked sausage, you can experiment with other proteins like chicken, tofu, or even crab meat.
* **Vegetable Additions:** Feel free to add other vegetables like shredded carrots, bell peppers, or bok choy to the Pad Thai.
Variations
Here are some variations you can try to customize this Pad Thai recipe:
* **Vegetarian Pad Thai:** Omit the shrimp and sausage and add extra tofu or vegetables.
* **Chicken Pad Thai:** Substitute the shrimp with diced chicken breast.
* **Spicy Pad Thai:** Add more sriracha or a pinch of red pepper flakes to the sauce.
* **Peanut-Free Pad Thai:** Omit the peanuts and substitute with sesame seeds or chopped cashews.
* **Deluxe Pad Thai:** Add extra ingredients like crab meat, scallops, or lobster.
Serving Suggestions
* Serve the Pad Thai as a main course for lunch or dinner.
* Pair it with a side of spring rolls or egg rolls.
* Offer a variety of toppings, such as extra peanuts, green onions, lime wedges, and sriracha.
* Enjoy it with a refreshing glass of iced tea or lemonade.
Storage Instructions
* **Refrigerate:** Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the Pad Thai in a wok or skillet over medium heat, adding a splash of water or broth to prevent it from drying out. You can also reheat it in the microwave, but the texture may not be as good.
* **Freezing:** Freezing Pad Thai is not recommended, as the noodles can become mushy upon thawing.
Nutritional Information (Estimated)
* Calories: Approximately 600-700 per serving
* Protein: 30-40g
* Fat: 20-30g
* Carbohydrates: 70-80g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
Frequently Asked Questions (FAQs)
**Q: Can I use different types of noodles?**
A: While Pad Thai is traditionally made with flat rice noodles, you can experiment with other types of noodles like linguine or fettuccine. However, the texture and flavor will be slightly different.
**Q: Can I make this recipe ahead of time?**
A: It’s best to make Pad Thai fresh, as the noodles can become sticky if stored for too long. However, you can prepare the sauce and chop the vegetables ahead of time to save time.
**Q: Can I add other vegetables to this recipe?**
A: Absolutely! Feel free to add other vegetables like shredded carrots, bell peppers, or bok choy to the Pad Thai.
**Q: What if I don’t have tamarind paste?**
A: You can substitute tamarind paste with a mixture of rice vinegar and a pinch of brown sugar. The tamarind paste adds a unique sour and tangy flavor to the Pad Thai sauce.
**Q: How can I make this recipe spicier?**
A: Add more sriracha or a pinch of red pepper flakes to the sauce.
**Q: Is this recipe gluten-free?**
A: This recipe can be gluten-free if you use gluten-free soy sauce and ensure that all other ingredients are gluten-free.
**Q: Can I use frozen shrimp?**
A: Yes, you can use frozen shrimp. Just make sure to thaw it completely before cooking.
**Q: What is fish sauce and can I substitute it?**
A: Fish sauce is a fermented fish sauce commonly used in Southeast Asian cuisine. It adds a savory, umami flavor to the Pad Thai. While it’s difficult to perfectly replicate its flavor, you can try substituting it with soy sauce mixed with a small amount of anchovy paste, but the taste will not be exactly the same.
**Q: Can I use different types of smoked sausage?**
A: Yes, you can experiment with different types of smoked sausage, such as kielbasa or andouille, but the Hillshire Farm smoked sausage provides a specific flavor profile that works well in this recipe.
**Q: How do I prevent the noodles from sticking together?**
A: Rinse the noodles with cold water after cooking and add a little bit of oil to them.
Conclusion
This Easy Pad Thai with Shrimp and Hillshire Farm Smoked Sausage recipe is a delicious and convenient way to enjoy a classic Thai dish with a unique twist. The combination of sweet shrimp, savory smoked sausage, and flavorful Pad Thai sauce is sure to tantalize your taste buds. With its quick and easy preparation, this recipe is perfect for busy weeknights or any time you’re craving a satisfying and flavorful meal. So, gather your ingredients, follow the simple instructions, and get ready to experience a Pad Thai like never before!