Oh god…sriracha…I have no idea why I like it so much. It’s so spicy, and I don’t even do well with spicy!
One time Angela, Cassie and I went out to a thai food restaurant and when we ordered we had to tell the server how spicy we wanted our dish on a scale from 1-10. I’m pretty sure I picked a 2 while they picked a 7, or something like that. Granted their mouths were on fire, but I still felt like a wimp.
Last fall I went through a major soy sauce phase—I would put it on everything! Chicken, shrimp, rice, veggies—you name it, and I probably put soy sauce on it (well, minus ice cream… that would just be gross). A few months ago I went through a major sriracha phase. I know, I know, I’m SO behind on the times, but forgive me. I avoided it for so long because I’d heard it was supaaaa spicy, and I don’t do well with spicy. Turns out I really enjoyed it (and still do! Clearly..).
My go-to dish for awhile was chicken, rice, veggie+sriracha. Cooooooooool so original, I know, but it added the perfect amount of flavor! This time around, though, I wanted to step it up a notch and combine my love for soy sauce and sriracha in one giant asian-inspired dish. Turns out, they go really well together!
Also, prepare for your mouth to be on fire. …Or, maybe that’s just me. Mouth on fire or not, this dish brings a punch of flavor and is perfect for a weeknight meal. No seriously… I whipped this up on Monday after work, which I’m typically too lazy to do (hence why my go-to meal was chicken, rice+veggie). I know for a fact this is going to be a new go-to meal for me because it’s quick and flavorful. Those are my only criteria for weeknight meals and this one does just that. Thaaaaaanks sriracha and soy sauce, you guys are the best 🙂
- 4 oz. (half box) Pad Thai noodles (I used gluten free noodles)
- ¼ onion, chopped
- ¼ tsp ginger
- 3 tbsp soy sauce
- ½ tsp sesame oil
- 6 oz. (half bag) edamame
- 2 cups shrimp
- 1-2 tbsp* sriracha
- Pepper to taste
- Thaw the shrimp according to the directions on the package.
- Cook noodles over stovetop until they are soft; place in strainer and drain.
- While the noodles are cooking, chop up the onion and place in a large skillet with the ginger, sesame oil and 2 tbsp soy sauce.
- Combine the noodles and the onion mixture in a large bowl and stir; set aside.
- Cook the edamame in a pot over stovetop until it is soft; drain and add to the noodle mixture.
- Place thawed shrimp in a bowl and add sriracha (1-2 tbsp depending on your preference of spicy); stir and then place in a large skillet and cook for 10-12 minutes, until the shrimp has absorbed the marinade.
- Add shrimp to noodle mixture; top with pepper and enjoy!
Q: Do you love sriracha? What’s your go-to weeknight meal?