Friday, August 12, 2011
Pad Thai w. shrimp
Second try, got it right. Go me.
Ok, let's do this thing.
Soak your package of rice noodles in a large bowl of hot but not boiling water. After 10 minutes or so, check them now and then (nibble a piece) until it's "right". When they're ready to your liking, drain them and put them in a dry bowl to sit for later.
In a pot:
1/2 cup ketchup
1 tbsp Thai fish sauce (it smells like gym socks in the bottle but it's great in a sauce)
1 tbsp shrimp paste, from your local tiny asian grocery
1/4 cup (50 mL) lime juice
1 tsp chili flakes or hot sauce
2 tbsp (25 mL) vegetable oil
1 clove garlic, minced
1 tsp pepper
1 tbsp white vinegar
1/2 cup peanut butter
1/2 cup water
Put that on low heat to simmer, whisk it up until smooth, then prepare four small bowls, filled with...
chopped roasted peanuts, sliced green onions, shredded carrot, bean sprouts
Are the noodles ready yet? If so, get a wok smokin' hot on the stove, hit it with some oil, and toss a some shrimp in there. How much? A couple handfuls, make a decision already.
Once the shrimp are pink, toss in the carrots and bean sprouts, stir-fry that for a minute
Fire into the wok, your rice noodles, and then the sauce . Toss that all up, plate, dash some peanuts on there, a little more diced green onion, and a little cilantro if you have it. Go!