Pairs well with Codorniu Brut Sparkling White Wine, Spain and Leon Beyer 2000 Tokay, Pinot Gris, Alsace.
Directions for: Pad Thai
Ingredients
lb(s) package flat rice noodles
3 Tbsp peanut oil
20 Thai basil, leaves
3 oz firm tofu, cut into 1-inch cubes
1 boneless skinless chicken, breast, cut in bite-size pieces
lb(s) small black tiger shrimp
1 Tbsp paprika
3 egg, beaten
3 garlic, cloves, pureed
cup white vinegar
cup fish sauce
1 Tbsp brown sugar
1 tsp ketchup
tsp tamarind, paste
1 tsp roasted chili, paste
1 stalk lemongrass, minced
3 Tbsp finely chopped roasted peanuts
1 cup bean sprouts
1 tsp salt
bunch fresh mint, leaves
3 thinly sliced scallion
1 lime, cut in wedges
Directions
1. Soak the rice noodles for 20 minutes in very warm water. Drain and set aside.
2. Heat a dry wok over high heat. Add 1 tbsp oil. Add basil leaves and tofu and stir-fry until basil is crispy. Remove basil from wok and set aside. Continue to stir-fry tofu until it is golden. Remove from wok and set aside.
3. Add another tablespoon of oil. Toss in chicken, shrimp and paprika. Stir-fry for 3 minutes. Add eggs. Stir around with the chicken and shrimp for 1 minute. Remove mixture to a plate.
4. Rinse the wok and dry it.
5. Reheat wok and add remaining oil. Add garlic and fry about 5 seconds or until golden.
6. Add vinegar, fish sauce, sugar, ketchup, tamarind paste and chile paste. Simmer for 30 seconds. Add lemongrass.
7. Add noodles and stir-fry until they absorb the liquid.
8. Add tofu, peanuts, sprouts and the chicken mixture. Add a teaspoon of salt. Stir-fry for one minute and serve.
9. Garnish with stir-fried basil, mint, scallions and lime wedges.
See more: Herbs, Hot and Spicy, Dinner, Stir-Fry, Shellfish, Main, Chicken, Thai, Tofu/Soy, Dairy-Free