We love a quiet date night in. We’ll turn soft beats on while we team up to craft a tasty meal. It’s moments like these where atōst is best: we’ll pour a serving (or two 😉) over a big ice cube and sip on it all night. Keep scrolling to get our playlist, atōst flavor of choice, and favorite Pad Thai recipe.
Pad Thai Recipe
8 ounces pad thai rice noodles
3-4 tablespoons soy sauce (we use tamari for a GF option)
2 tablespoons fish sauce
2 tablespoons white vinegar
3 tablespoons maple
1/4-1 teaspoon chili flakes, plus more for serving
1 pound raw jumbo shrimp, peeled and deveined
3 tablespoons extra virgin olive oil
4-6 cloves garlic, finely chopped or grated
3 tablespoons salted butter
2-3 eggs, beaten
2 cups bean sprouts
4 green onions, chopped, plus more for serving
Thai or regular basil and limes, for serving
- Noodles: Cook the rice noodles to package directions.
- Sauce: In a small bowl, add the soy sauce, fish sauce, vinegar, maple, chili flakes, and mix.
- Heat the olive oil in a large skillet over medium heat. When the oil simmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
- Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Push the noodles to one side of the skillet and add the eggs to the other side. Let cook until the edges start to set, 1 minute. Roughly scramble the egg, then toss with the noodles. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
- Divide the noodles and shrimp between plates. Top with basil, green onions, and chili flakes. Add a squeeze of lime juice.