Shrimp Pad Thai

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      Shrimp Pad Thai
      8 oz Thai rice noodles
      12-15 small to medium raw shrimp, shells removed
      1 leftover chicken breast, chopped up into small pieces
      1 tbs soy sauce
      4 green onions, sliced (keep white separate from green)
      3-4 cloves garlic, minced
      1 tsp grated ginger
      1-2 fresh red or green chilies, finely sliced
      1 egg
      2-3 cups bean sprouts
      handful fresh coriander/cilantro
      1/3 cup roasted peanuts, chopped
      2-3 tbs vegetable oil
      lime wedges for serving
      pad thai sauce:
      1-1 1/2 tbs tamarind paste, to taste
      1/4 cup chicken stock
      3 tbs fish sauce
      1 tbs soy sauce
      1/2-1 tsp chili sauce, or 1/3-3/4 tsp cayenne pepper, to taste
      1/8 tsp ground white pepper
      3-4 tbs brown sugar
      Bring a large pot of water to boil, then switch off heat.

      Dunk in noodles and soak 3-4 min, or until noodles are limp but still firm and a little “crunchy”. Drain and rinse thoroughly with cold water. Set aside.
      Toss sliced chicken in 1 tbs soy sauce and set aside.

      In a small bowl or cup, combine all ‘Pad Thai Sauce’ ingredients. Set aside.
      Warm a wok or large frying pan over medium-high heat. Add 2 tbs oil and swirl around, then add the white parts of the onion (reserve green parts for serving), plus garlic, ginger, and chili.

      Stir-fry 1 min.
      Add chicken and stir-fry 2 min. Add shrimp and continue stir-frying 2-3 more min, or until shrimp are pink and plump.
      Push ingredients aside, making room in the center of wok/pan and crack in the egg. Stir-fry quickly to scramble (30 sec to 1 min).
      Add the noodles and drizzle over 1/3 of the pad Thai sauce.

      Using 2 utensils and a gentle turning motion, stir-fry everything together. Keep heat between medium and high. Add more sauce every 30 sec to 1 min as the pan/wok dries out.

      Continue stir-frying until sauce is gone and noodles begin to get sticky and ‘glossy’ and taste chewy (‘al dente’ (5 to 7 min).
      Turn off heat. Fold in bean sprouts and taste-test. If not flavorful or salty enough, add more fish sauce. If too salty or sweet, add a drizzle more tamarind or a good squeeze of lime.

      If not spicy enough, add more chili sauce or fresh-cut chilies.

      Sprinkle over the green onion, nuts, and coriander, and garnish with lime wedges (to be squeezed over before eating). Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!

      Serves 2-3
      1heartjar smilie

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