Pad Thai is another popular asian dish from Thailand. Bring this street flavor to home and make a fun twist for Sunday Supper or gathering.
I have something to share today. It’s something that’s been bugging me for a while … in a positive way. First, I want to add an Asian flair to my blog. It is something that close to my heart since I grew up in Southeast Asia. I just can’t stop telling stories about how good the food is in that part of the world. Well I hope you’re on board as I add some Asian twists here and there. And second… I’ve been trying so hard to eat healthy. It’s not an option unfortunately, since I’ve gone through some changes these past three years…big changes. But everyone always loves to stay healthy, right? Lately, I’ve been friends with cauliflower rice, colorful vegetables, and a small amount of carbs. So if you have fantastic recipes to share, bring it on!
Speaking of which, Spring has sprung! We had few lovely spring days last week where I did not have to worry about carrying my jacket around. I love days when I can wear flip flops and don’t need to worry about my jacket. Too bad, rainy days are back and the thought of having a lighter jacket on is completely out of mind, at least for now.
On a happy note, colorful vegetables and fruits are back; and I am excited to see those colors on my plate. Did you catch my Watermelon Caprese Salad? Well you definitely need to check it out! And don’t forget these Pad Thai Spring Rolls. Spring rolls are always fun to make. Whether it is for appetizer or main course, they are perfect for #SundaySupper or a gathering. I am using Pad Thai as my main filling in these spring rolls to make your meal extra fun. Just be sure you flavor your Pad Thai with enough sauce and add peanuts for crunchiness. And for the dip …how about some hot sauce on the side?
- 4 cups prepared rice noodles, soak in warm water
- ¼ cup large fresh shrimp
- 1 tbs chopped garlic
- ½ cup extra firm tofu, cut into strips
- 1 egg
- 1 cup bean sprouts
- 4 green onions
- ½ cup dry toasted peanuts, crushed
- 3 tbs oil
- 4 cups water
- 8 tbs tamarind concentrate
- 8 oz. palm sugar
- 4 tbs fish sauce
- 2 tsp salt
- 2 shallots
- 5 cloves garlic
- 1 tbs oil
- ⅓ cup dried red peppers (rehydrated), soak in warm water and discard water
- Spring Rolls:
- 1 large handful fresh cilantro
- Spring roll papers
- Lettuce, optional
- Lime wedges
- To make the sauce: blend garlic, shallot, and dried red peppers in a blender.
- Add 1 tbs oil to a small pot. Add the garlic mixture and cook for 2-3 minutes. In a medium-high heat, add the rest of the ingredients. Bring to a simmer and lower the heat once it begins bubbling. Cook for 3-4 minutes, stirring frequently and adjust the seasonings as needed. Remove from heat and set aside.
- Add 1 tbs oil to a wok over medium heat. Add garlic and shrimp, and 1 tbs of pad thai sauce. Saute, stirring frequently until shrimp are cooked. Make an open space on the side and add an egg, then fry until nearly cooked without stirring. Remove from pan and set aside.
- Add 2 tbs of oil to the same wok over medium heat. Add noodles to the pot and ¼ cup of pad thai sauce. Use tongs to toss noodles. Add water little by little or more sauce if you think the noodles are not cook through (hard to chew). Set aside.
- To assemble spring rolls: have a bowl of warm water ready to dunk the rice paper. Soak 1 rice paper at a time until soft and transfer to a clean work surface. Top with pad thai noodles, bean sprouts, tofu, shrimp, cilantro, and peanuts. Roll over once, tuck both sides in, and continue tolling all the way up. Continue until you use all the ingredients. Serve with chili garlic sauce or sriracha and lime wedges.
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