Sunday, April 19, 2009

Pad Thai

Hey all!

This is an interpretation of a Thai pasta dish that Becky and I created one night for dinner, not knowing it would turn out so well!

  • Linguine pasta
  • Raw shrimp
  • Snow peas
  • Raw peanuts
  • 2 cloves garlic, minced
  • 1 T red pepper flakes
  • 4 scallions, chopped
  • 3 T lime juice
  • 2 T cilantro
  • 5 fresh basil leaves, finely chopped
  • 6 oz bean sprouts
  • 3 T peanut satay sauce (look in the foreign foods section of the supermarket, or at any Asian market)
  • Splash of white wine
  • 1 Egg


  1. Cook linguine al dente
  2. In a wok (or large frying pan) add a splash of olive oil
  3. When oil is hot add shrimp and cook until pink
  4. Add handful of snow peas and a couple small handfuls peanuts
  5. After 2 – 4 minutes add the garlic, red pepper flakes and scallions and cook until scallions have softened
  6. By this time, the peanuts should be nice and toasty so add the lime juice, cilantro, basil leaves, bean sprouts, satay sauce and wine
  7. Mix thoroughly
  8. To finish, crack the egg over all ingredients and mix well, scrambling the egg
  9. Add the linguine, giving a few good tosses and serve immediately
Peas out!

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