Friday, April 15, 2011

Day 108

We concentrated on noodles and dough in relation to Asian cuisine today.  Noodles have been around a long time. The first written account of noodles is from the Chinese East Han Dynasty (AD 25-220). We  produced Shrimp and Tofu Pad Thai, Singapore Noodles,  and Jar Jiang Mian (literally "fried sauce noodles"). 


Shrimp Pad Thai
Serves 3-4

Ingredients
7 oz medium rice stick noodles
1/4 c fish sauce
1/4 cup rice wine vinegar
3 T palm sugar or dark brown sugar
1/2 t crushed red pepper
1/4 c coconut milk
1 t tamarind concentrate (optional)
1 T toasted sesame oil 
3 T peanut oil 
12 oz medium shrimp, peeled and deveined
1 c diced firm tofu
1 c sliced shiitake mushroom caps 
1 c mung bean sprouts
2 large carrots, cut into matchstick-size strips
1/2 c red bell pepper, cut into matchstick-size strips
2 T garlic, minced
1/2 c roasted unsalted peanuts, roughly chopped
1/2 c green onions, sliced diagonally
1 egg (optional)
2 T fresh lime juice
1/2 c cilantro leaves, chopped
Sriracha, for serving 

Method
1. bring 4 cups of water to boil. place noodles in a large bowl and cover with boiling water. allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. drain well. 
2. in a small bowl, combine fish sauce, vinegar, sugar, pepper flakes, coconut milk, and if desired, tamarind concentrate, stirring until sugar is dissolved.
3. heat sesame oil and peanut oils in a wok or large saucepan over medium heat. just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell peppers, garlic, and reserved noodles. cook until heated through (about 2 minutes). 
4. pour the sauce mixture into the wok and toss until combined. Cook until mixture is steaming and most of the liquid has evaporated. Crack the egg in the wok (if you wish) and scramble until cooked (1-2 minutes). Add the peanuts and green onions and cook an additional 30 seconds. 
5. remove the wok from the heat and season with the lime juice and cilantro. serve hot with sriracha, if desire. 

*Note: We marinated the shrimp, skewered, and grilled them instead of tossing them into the mix but you can do it anyway that you wish. 


We also made pork and vegetable spring rolls with sweet chili dipping sauce and shrimp potstickers with soy dipping sauce.



1 comment:

  1. Ohhh my yum.....Next stop Shrim Pad Thai please.

    ReplyDelete