Traveling in Quarantine: Thailand
Shrimp Pad Thai
Ingredients
For the Sauce
- 1/4 c. fish sauce
- 1/4 c. rice wine vinegar*
- ¼ cup soy sauce
- 1 tbsp. brown sugar
- 2 tbsp peanut butter
- 1/2 tsp. crushed red pepper flakes plus more for garnish
For the Pad Thai
- 3 tbsp. s7 oz. flat rice noodles
- Sesame oil
- 1 tbsp ginger
- 2 cloves garlic minced
- 3 green onions thinly sliced and divided
- ¼ cup red peppers julienned
- 2 large eggs
- 2 c. bean sprouts divided
- 1/2 lb. medium shrimp peeled and deveined, tails left on
- Lime wedges and Cilantro for serving
Instructions
- Place rice noodles in large bowl. Pour 4 cups boiling water over noodles and let soak until al dente, 5 to 7 minutes. Drain and run under cold water. Set aside.
- In medium bowl, whisk together fish sauce, rice vinegar, peanut butter, brown sugar, and red pepper flakes; set aside.
- In large wok over high heat, heat oil . Add garlic, ginger, and ¼ cup green onions and stir-fry until fragrant, 1 minute, then add eggs and cook, scrambling with wooden spoon, 2 minutes. Add 1½ cups bean sprouts, red peppers and stir-fry until crisp-tender, 3 minutes. Move bean sprouts and egg mixture to side of wok and add shrimp to other side; let cook for 5 minutes or until bright pink. Stir everything together and add sauce and the noodles. Gently toss mixture until noodles are heated through and sauce has thickened slightly.
- Serve immediately, garnished with chopped peanuts, lime wedges, red pepper flakes, cilantro and remaining ½ cup bean sprouts.
Chicken Red Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 small bunch scallions thinly sliced, light and dark green parts divided
- 3 cloves garlic chopped
- 1 red pepper thinly sliced lengthwise
- 1 small green pepper thinly sliced length wise
- 8 oz button mushrooms cliced
- 1 14-oz can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1-1/2 pounds chicken tenderloins cut into 1-inch cubes
- 1 tablespoon lime juice from 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, peppers, and mushrooms and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Remove the vegetables from the pan and set aside.
- Add a little more oil to the pan along with the coconut milk, red curry paste and fish sauce, and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. Return the vegetables to the pan. Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve over rice.
