In an attempt to modify a recipe for Pad Thai, we ended up with this delicious dish. It’s definitely no Pad Thai, but it’s still a keeper.

Spicy and satisfying! You can use other seafood or substitute chicken.

  • 3/4 Tbs. tamarind paste dissolved in 1/4 cup warm water
  • 2 Tbs. fish sauce, + more to taste
  • 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
  • 1-2 Tbs. local honey
  • 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
  • 1 lb. shrimp, peeled and de-veined
  • 3 Tbs. tamari sauce (gluten-free soy sauce)
  • 4 cloves garlic, minced
  • optional: 1-2 fresh red chilies, minced
  • 3 spring (green) onions, sliced
  • 1/3 cup crushed or roughly chopped cashews, toasted
  • Salt and pepper

Combine the tamarind paste, fish sauce, chili sauce and honey in a small bowl. Pour the tamari sauce over the shrimp to marinate.

Boil a pot of water and add the rice noodles. Cook until still just slightly crunchy (they’ll continue to soften during the stir fry). Drain and rinse with cold water to stop the cooking.

Heat some coconut oil in a large pan or wok on medium-high heat. Add the garlic and chopped peppers, cook 30 seconds. Toss in the noodles, shrimp and tamarind sauce. Carefully turn over and over in the pan to fully combine all the ingredients. Cook until the shrimp are fully cooked. Serve with chopped roasted cashews and chopped green onion.

Modified from