Spot Prawn Pad Thai |
Who needs take-out when you can whip up this Thai dish at home? Use BC prawns to make this dish sustainable and good for the planet. Makes 6 servings.
Ingredients
- 1 lb (500 g) package wide rice noodles (banh pho)
- 1 cup (250 mL) cilantro leaves, loosely packed
- 1 cup (250 mL) ketchup
- 5 Tbsp (75 mL) sambal oelek (Asian chili sauce)
- 1¼ cups (310 mL) peanuts, coarsely chopped
- ¼ cup (60 mL) Chinese cooking wine
- ¼ cup (60 mL) Vietnamese fish sauce
- 2 Tbsp (30 mL) kecap manis (Indonesian sweet soy sauce)
- 1 thumb-sized piece fresh ginger, peeled and minced
- 8 cloves garlic
- ¹⁄³ cup + 4 tsp (100 mL) vegetable oil
- 1 lb (500 g) shelled and deveined BC spot prawn tails
- 1 lb (500 g) fried tofu (or firm tofu), cut into 1-inch (2.5 cm) dice
- 2 large red peppers, julienned
- 6 large eggs, well beaten
- 1 cup (250 mL) chicken stock (or vegetable stock)
- 1 cup (250 mL) fresh mung bean sprouts (reserve some for garnish)
- 2 limes, quartered
- ¼ cup (60 mL) Thai basil leaves, loosely packed
Directions
1. Noodles: Boil 8 cups (2 L) of water. Place the rice noodles in a large bowl and pour the water over them, covering completely. Let the noodles soak until they are soft, about 15 minutes. Drain, rinse in cold water, and set aside.
2. Sauce: Place the cilantro, ketchup, sambal oelek, ¼ cup (60 mL) of the peanuts, cooking wine, fish sauce, kecap manis, ginger, and garlic in a food processor or blender and combine thoroughly.
3. Pad Thai: Heat a large wok over medium heat. Add the vegetable oil until almost smoking and then add the prawns, tofu, and red pepper. Stir-fry until the prawns are translucent, a few minutes. Quickly add the beaten eggs and stir constantly as they scramble. Once the eggs are cooked, add the stock and 2 cups (500 mL) of the pad Thai sauce and bring to a boil.
4. Add the noodles and bean sprouts, and toss everything well. Cook the pad Thai until the excess liquid is absorbed, about 2 minutes. Remove the wok from the heat.
5. Distribute the pad Thai onto six plates or into six large bowls. Garnish with the quartered limes, remaining chopped peanuts and fresh bean sprouts, and Thai basil leaves.
Recipe excerpted from The Ocean Wise: Seafood recipes that are good for the planet by Whitecaps Books Ltd. Copyright 2011 by Whitecaps Books Ltd. Printed with permissiong of Whitecap Books Ltd.
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Sunhee | April 28, 2011 at 2:43 pm - §
WOW that is a long list of ingredients..and long process..who has the time...looks delish though.