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Thai Style Pasta Pad Macaroni

A delightful fusion of Italian pasta with vibrant Thai flavors, featuring shrimp, fresh vegetables, and a bold sauce, perfect for a quick family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Proteins
  • 225 g short tube pasta (e.g., penne or macaroni) You can use any favorite short pasta.
  • 15 pieces medium-sized shrimp, deveined and shelled Fresh or frozen shrimp works well.
  • 3 pieces eggs Scrambled for binding the dish.
Vegetables
  • 1 cup carrots, cut into bite-sized pieces Adds sweet crunch.
  • 1/2 onion, halved and julienned Enhances depth of flavor.
  • 1 large or 2 small tomatoes, cut into wedges Adds freshness.
  • 2 pieces green onions, cut into 2-inch pieces For visual appeal and flavor.
  • 5-6 cloves garlic, chopped For that fragrant aroma.
Sauces and Seasonings
  • 2 Tbsp butter, room temperature For richness.
  • 3 Tbsp ketchup Adds sweetness.
  • 2 Tbsp Sriracha hot sauce For a heat kick.
  • 2 Tbsp Golden Mountain sauce (or Maggi or soy sauce) For umami flavor.
  • 1/2 tsp sugar Balances the flavors.
  • 1/4 tsp white pepper Adds a subtle punch.

Method
 

Preparation
  1. Start by heating a pot of salted water over high heat. Once boiling, add the short tube pasta and cook according to package instructions until al dente (about 7-9 minutes). Drain and set aside.
  2. In a bowl, mix together ketchup, Sriracha, Golden Mountain sauce, sugar, and white pepper to create your flavor base.
Cooking
  1. In a wok over medium-high heat, melt the butter and add the shrimp. Cook until they turn pink and slightly golden (about 3-4 minutes). Remove and set aside.
  2. In the same wok, add the chopped garlic, onion, and carrots. Sauté for about 5 minutes or until the vegetables are tender and fragrant.
  3. Push the cooked vegetables to one side of the wok and pour in the beaten eggs. Scramble in the other side until set, then mix everything together.
  4. Add the drained pasta and the prepared sauce to the wok. Toss everything together, ensuring the pasta is fully coated in the sauce.
  5. Stir in the tomato wedges and green onion pieces, tossing gently for about a minute before serving.
  6. Serve immediately hot, topped with extra green onions if desired.

Notes

Use fresh ingredients for the best flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.