Paris-Brest
Tamarind paste is the key flavor in this sauce. Fish sauce, sugar, rice vinegar and browned garlic add tremendous flavor.
Pad Thai
2015-04-02 22:11:34
Serves 4
Nutrition Facts
Serving Size
388g
Servings
4
Amount Per Serving
Calories 574
Calories from Fat 143
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 272mg
91%
Sodium 2240mg
93%
Total Carbohydrates 74g
25%
Dietary Fiber 5g
22%
Sugars 16g
Protein 34g
Vitamin A
16%
Vitamin C
34%
Calcium
16%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 tablespoons tamarind paste
- 3/4 cup boiling water
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 3 tablespoons sugar
- 3/4 teaspoon cayenne pepper
- 4 tablespoons peanut or vegetable oil
- 8 oz. dried rice stick noodles
- 2 large eggs
- 1/4 teaspoon salt
- 12 oz. medium (31/35 count) shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 medium shallot, minced (about 3 tablespoons)
- 6 tablespoons chopped roasted unsalted peanuts
- 3 cups (6oz.) bean sprouts
- 5 medium scallions, green parts only, sliced thin on a sharp diagonal
- 1/4 cup loosely packed cilantro leaves
- Lime wedges
Instructions
- Soak 2 tablespoons tamarind paste in 3/4 cup boiling water for about 10 minutes, and then push it through a mesh strainer to remove seeds and fibers and extract as much pulp as possible. Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into the tamarind liquid and set aside.
- Cover the rice sticks with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside. Beat the eggs and 1/8 teaspoon salt in a small bowl; set aside.
- Heat 1 tablespoon oil in a 12-inch skillet over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges. Transfer the shrimp to a plate and set aside.
- Off heat, add the remaining tablespoon oil to the skillet and swirl to coat; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1 1/2 minutes; add the eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist. Add the noodles to the eggs; toss with 2 wooden spoons to combine. Pour the fish sauce mixture over the noodles, increase the heat to high and cook, tossing constantly, until the noodles are evenly coated. Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, and cooked shrimp over the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2 1/2 minutes (if not yet tender add 2 tablespoons water to the skillet and continue to cook until tender).
- Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.
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