Try this appealing combination of sweet and sour flavors! Satisfy your seafood craving this month with this easy-to-make Shrimp Pad Thai recipe. This month’s A La Carte originated from Thailand where this stir-fried rice noodle dish is commonly served in both the streets and at most restaurants. An international dish you can’t miss!
• 4 oz. Raw shrimp peeled and deveined
• 1.2 oz. Fish sauce
• 1.1 oz. Vinegar
• 1.6 oz. Sugar
• ¼ tsp. Paprika
• ¼ tsp. Chicken bouillon
• 6 oz. Dry rice noodles
• ¼ tsp. Pickled radish
• 1 tbsp. Minced scallions
• 2 tbsp. Bean sprouts
• 1 Egg
PREPARATION OF SAUCE:
Mix fish sauce, vinegar, sugar, paprika and chicken bouillon in a small pot and bring to a boil. Simmer for 10 minutes on low heat. Cool sauce for 30 minutes.
PREPARATION OF SHRIMP:
Heat wok on high with a little canola oil and add shrimp. Toss until fully cooked. Set aside.
PREPARATION OF NOODLES:
Boil rice noodles for 3 minutes in a small pot. Then drain and set aside.
Heat wok with a little canola oil drizzle. Then add scallions, bean sprouts, egg, and pickled radish. Toss for 60 seconds while mixing continuously. Afterwards, transfer noodles, sauce, and shrimp into the wok, mix with vegetables and toss in wok for another 60 seconds. Lastly, serve with a lime wedge on the side. Enjoy!
By Executive Chef Richard Huang