Shrimp Pad Thai

This is going to be dinner Friday night.  I just have to run to the oriental food store in the Strip District and get tamarind paste and kaffir lime leaves.

Shrimp Pad Thai (a recipe from Wolfgang Puck) 

Sauce 1:
3 tablespoons lime juice
3 tablespoons tamarind paste
1/2 teaspoon paprika
1/2 cup palm sugar
1 teaspoon salt

To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.

Sauce 2:
3 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon sugar
2 teaspoons minced garlic
2 teaspoons minced Thai green chiles
1 tablespoon minced cilantro leaves

To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended. Reserve.

4 ounces rice noodles, linguini size
1 quart cold water
Oil, for deep-frying
2 ounces firm tofu, cut into 1/2-inch dice
2 tablespoons chopped roasted peanuts
1 tablespoon butter
1 egg, beaten with 1 teaspoon milk plus salt, to taste
1 ounce peanut oil
1/2 teaspoon minced lemongrass
1 teaspoon minced green chiles
1 teaspoon chopped shallots
1 teaspoon minced ginger
1 kaffir lime leaf
1 tablespoon chopped cilantro leaves, plus sprigs for garnish
5 large shrimp, peeled, deveined
1/2 cup bean sprouts
Julienne green onions
1 wedge lime

Soak the rice noodles in cold water until softened. (This can be done several hours ahead of time.) Strain and reserve until needed.Heat oil in a medium sauepan. Deep-fry the diced tofu until crisp and golden. Drain in a paper towel and set aside to cool. Reserve. Add the peanuts and fry for 30 seconds. Remove and set aside with the tofu. In a small skillet, heat 1 tablespoon butter. Cook the scrambled egg and milk mixture to a medium consistency. Season with salt. Place in a plate and allow to cool. Chop coarsely and set aside until needed.In a wok, over high heat, add the peanut oil. When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color. Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2. Continue to stir-fry until noodles have flattened and blended with the sauce.Transfer Pad Thai to serving plate. Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts. Serve a wedge of lime on the side.
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: 2 servings

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: