TeenHelp
Support Forums Today's Posts Chat Room

Get Advice Connect with TeenHelp Resources
HelpLINK Facebook     Twitter     Tumblr     Instagram    Hotlines    Safety Zone    Alternatives


You are not registered or have not logged in

Hello guest! (Not a guest? Log in above!)

As a guest on TeenHelp you are only able to use some of our site's features. By registering an account you will be able to enjoy unlimited access to our site, and will be able to:

  • Connect with thousands of teenagers worldwide by actively taking part in our Support Forums and Chat Room.
  • Find others with similar interests in our Social Groups.
  • Express yourself through our Blogs, Picture Albums and User Profiles.
  • And much much more!

Signing up is free, anonymous and will only take a few moments, so click here to register now!


Food and Recipes Discuss cooking, your favourite foods, and share recipes here.

Reply
 
Thread Tools Search this Thread Rate Thread
  (#1 (permalink)) Old
Pork Chops Offline
Librarian
Experienced TeenHelper
******
 
Pork Chops's Avatar
 
Name: Wendi
Gender: Female
Location: Monaco

Posts: 544
Join Date: December 1st 2020

My Shrimp Pad Thai - December 8th 2020, 12:44 PM

My Shrimp Pad Thai is not for the faint hearted. This is hot, about 9 on the richter scale. But it's very very good because it's my recipe and I run a tight ship.


You'll need:

8 ounces pad thai noodles
2 tablespoons nam pla (Asian fish sauce)
3 tablespoons light brown sugar (Billington's is very good)
one-quarter cup fresh lime juice*, plus lime wedges
3 Thai bird-eye chillies (take the seeds out if it's gonna be too much)
one-quarter cup plus 1 tablespoon olive oil, or canola oil
thinly sliced shallots - 3
3 minced garlic cloves

16 ounces shelled and de-veined medium shrimp

either 3 medium eggs, OR, 2 large eggs, beaten
about 5 spring onions (scallions, but not less than 4)
bean sprouts, coriander **, roasted shelled peanuts


* roll the limes hard on the worktop, you'll get more juice out of em!

** If no coriander, parsley is just as good


Put the noodles in a large bowl, cover with hot water just off the boil. Let them soak for about 5 minutes until they are bendy. Transfer to a colander and drain, shaking and tossing the noodles a few times to rid the water.

In a small bowl, whisk the nam pla, the light brown sugar, lime juice and chillies.

Grab a non-stick pan, heat 3 tablespoons of the oil until shimmering under the heat.

Add the shallots and garlic and cook over a high heat, stirring a little until lightly browned - About 3 minutes should do.

Add the noodles and stir-fry until heated all the way through. Should take about 2 minutes.

Add the shrimp and cook, stirring until they begin to curl and turn pink, this taking about 2 minutes.

Put the noodles and shrimp to one side of the pan and add the remaining 2 tablespoons of oil to the empty side of the pan.

Add the eggs and cook, stirring as and when until nearly set - takes about 1 minute.

Add the spring onions (scallions) and toss everything together. Try and keep the eggs mostly intact. Add the nam pla mixture and stir-fry until the noodles are all coated nicely: about 2 to 3 minutes.

Transfer the pad thai to a platter. Top with the roasted peanuts, coriander, the bean sprouts and serve with them lime wedges.

If anyone makes this, please tell us.

Enjoy!
   
Reply With Quote
  (#2 (permalink)) Old
MsNobleEleanor Offline
Outreach and Communications Officer

I can't get enough
*********
 
MsNobleEleanor's Avatar
 
Gender: Female

Posts: 3,264
Blog Entries: 1544
Join Date: December 29th 2011

Re: My Shrimp Pad Thai - December 13th 2020, 11:05 AM

This sounds very delicious. I never thought fish sauce would be an ingredient in this. I really enjoy fish sauce in a salad with fried tofu.

Thank you for sharing Wendi.


Have questions or would like to chat send me a PM
+
Outreach and Communications Officer
Resource Editor
Community Moderator | Forum Moderator

   
Reply With Quote
  (#3 (permalink)) Old
Pork Chops Offline
Librarian
Experienced TeenHelper
******
 
Pork Chops's Avatar
 
Name: Wendi
Gender: Female
Location: Monaco

Posts: 544
Join Date: December 1st 2020

Re: My Shrimp Pad Thai - December 13th 2020, 03:23 PM

Eleanor, actually anchovy can be used if sparingly. Whever we're roasting lamb, these little fillets are pushed into the meat with sprigs of rosemary and maybe a little garlic. Not overly keen in garlic I use it sparingly. But anchovies can be a useful part of cooking as their flavour adds a little, but not so much as you would detect.


Fish sauce can be a useful addition in perhaps a gray - just one small fillet. Even a couple of squares of plain chocolate - no more- when added enrichen a duck stew or a meat casserole. The careful addishun of plain chocolate enrichens the taste.


I must share a vegetarian meal or two. Like a rich chickpea casserole or a lentil dhal, or a stew of Greek giants beans. We always keep dry stocks of pulses. They take no energy to keep fresh.
   
Reply With Quote
Reply

Bookmarks

Tags
pad, shrimp, thai

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Rate This Thread
Rate This Thread:

Posting Rules
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All material copyright 1998-2021, TeenHelp.
Terms | Legal | Privacy | Conduct | Complaints | Mobile

Powered by vBulletin®.
Copyright ©2000-2021, Jelsoft Enterprises Ltd.
Search engine optimization by vBSEO.
Theme developed in association with vBStyles.