The word pad means “stir fried” and it is the common meal you can find on the streets of Thailand. How would I know? Well actually that’s where we toured for our honeymoon!! Awwww, it was one of the most memorable trips… sightseeing, adventure tours, walking around the street shops, trying food at different roadside eateries, shopping… we had so much to do and it was super fun..!!!!

The yummiest Pad Thai I have ever tasted was at my first time, at an upscale restaurant in Pattaya, Thailand. The balance of the sauces, perfectly cooked rice stick noodles, fresh shrimp, the plating, altogether it made me a huge fan of this dish. After moving to the US I have had no dearth for Thai food, and I just love their various dishes like the spicy basil fried rice, and Panang curry.

Pad Thai flavours are a combination of the rice noodles, veggies, protein, peanuts and the main hero, it’s Pad Thai Sauce. The sauce is a complex blend of hot, sour, sweet and salt; the right balance of the sweetness from sugar/brown sugar, sourness from tamarind puree, acidity of the lime juice, spiciness from the paprika and the salty fish sauce and oyster sauce. Another thing I like about Thai food is how easily you can use any protein – chicken, shrimp or tofu for the veggies.

Do try this recipe and let me know how it tasted… Enjoy..!!

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Prep time: 30 minutes
Serves: 2 servings

INGREDIENTS

• 7 oz dried rice noodles
• 2 tbsp tamarind puree
• 2 tbsp oyster sauce
• 3 tbsp fish sauce
• ¼ tsp paprika/chili powder
• 2 tbsp brown sugar
• 2 garlic cloves (chopped)
• 1 tbsp shallots (minced)
• 5-8 shrimps (deveined)
• 2 eggs
• 1 cup carrots (sliced thinly)
• Crushed peanuts
• Oil (as required)
• Green onions (chopped)
• Lime wedges (to garnish)

INSTRUCTIONS

1. To prepare the pad thai sauce, in a small bowl mix tamarind puree, fish sauce, oyster sauce, brown sugar, and paprika powder, stir well and keep aside.
2. Meanwhile cook the noodles according to its package instructions OR soak rice noodles in lukewarm water for 1 hour. Drain, and add to pan as required in the instructions below.
3. Heat a pan/wok with some oil. Add chopped garlic and shallots, saute until they are fragrant. Add shrimp and cook till its color changes.
4. Make a pit in the center of the wok by moving the cooked shrimp mix to the sides and pour the eggs. Beat the eggs lightly so that the yolks break and as it starts to coagulate fold in the cooked shrimp mix. Add carrots.
5. Add the drained rice noodles to the pan and toss well.
6. Once the noodles and the shrimp are almost cooked, add the pad thai sauce to the pan and mix.
7. As the sauce starts to boil, add the peanuts and keep folding in the noodles with the sauce till it thickens (2 mins).
8. Remove from the heat, garnish with green onions, peanuts and lime wedge.
9. Serve immediately.

Note:

1. For vegetarians, the shrimp/protein can be substituted with tofu, and fish/oyster sauce with soya sauce.
2. A wok suits the best to cook pad thai, but if you don’t have one you can use any centered heavy bottomed pan or even a cast iron skillet works.
3. Use rice stick noodles, the extra wide ones can be bought from Asian stores.
4. Do not overcook rice noodles as it can turn sticky.
5. Vary the spiciness according to your preference by adjusting the amount of paprika powder.

The post Pad Thai with Shrimp appeared first on Pepper Delight.

Sometimes I feel totally lazy, just wouldn’t want to open the kitchen… and if it’s one of those days when your hubby takes you for a drive and a night out, aww that’s special!! We love going for drives without any planned destination, silently in the dark with only light music playing in the car, till hunger strikes, and then a lookout for a good restaurant, a scrumptious dinner… ohhh what a night !!!

One such night took us to a Thai restaurant; it had been a while since we tried Asian food. But I must say, it was delicious! Pad thai, Panang curry, basil fried rice – some of our favourites… and that night I decided it was time for a new post with something Asian.

Tadaaa, here you go… my bowl of rice noodles with chicken n veggies.

When preparing this recipe, make sure you do not overcook the rice noodles as it can quickly turn sticky and clumpy. I suggest you cook the noodles after the preparation of chicken and mix it immediately with the saute as the sauces keep it separate and loose.

This recipe is easy, simple and a Yummilicious dinner bowl for a good nite…

Prep time: 30 – 40 mins
Serves: 2 – 3 servings

INGREDIENTS

• 7oz rice noodles (200 gm)
• 1 large chicken breast
• 2 tbsp corn flour
• ½ cup yellow onions (sliced)
• 1 tbsp ginger (finely chopped)
• 1 tbsp garlic (finely chopped)
• 2 green chilies (sliced )
• ½ cup broccoli
• ½ cup carrot(sliced lengthwise)
• 4 tbsp soya sauce
• spring onions (chopped)
• oil (as required)
• pepper (as required)
• salt (as required)

INSTRUCTIONS

Preparation of chicken and broccoli

1. Clean and slice chicken into thin strips.
2. Mix chicken with salt, pepper and corn flour. Fry until golden brown. Place the chicken in paper towels to remove excess oil.
3. In the same pan, saute sliced onions, green chilies, grated ginger and garlic, broccoli and carrots with a little salt and pepper. Saute until the vegetables are cooked and translucent.
4. Add the fried chicken pieces and mix well with the vegetables.
5. Add soya sauce, toss and saute until properly mixed and coated. If you want it to be saucier, add more soya sauce as needed.

Preparation of rice noodles

1. Cook either according to package directions.

OR

2. Soak rice noodles in cold water for 10 – 15 minutes. In the meantime, bring 2 cups of water to boil. Transfer noodles to boiling water and cook for 2 minutes. Drain quickly.

Mix immediately cooked noodles with chicken and toss well. This will help to prevent noodles from sticky. Garnish with spring onions.

Serve hot.

The post Rice Noodles with Chicken & Veggies appeared first on Pepper Delight.