Recipe courtesy of Wolfgang Puck
Shrimp Pad Thai
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 172
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 166 mg
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 172
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 40 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 166 mg
Ingredients
Directions
- 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.
