As I continue my spree of cultural misappropriation and outright thievery, I fall upon both the Thai and the Korean cultures.
With a demand that I reduce the level of gluten in my dishes, I’ve turned to various other forms of pasta, rice, corn, acorn, potato, etc. In this case I’ve used rice noodles in the form of pad thai noodles to replace normal everyday wheat based pasta in a Korean staple dish. Garlic Noodles , and replacing the Pad Thai sauce with a Garlic noodle sauce. Rather than serve roasted peanuts, I’ll pass Cucumber Kimchi to the side.
As with almost any noodle dish the secret in in the sauce, so using good quality ingredients is key. If you are fortunate to have an asian grocery store near you, it is worth a trip, if not quality ingredients can be found online
As an aside, I’ve found various translation applications and web sites to assist me in determining if a product is appropriate for my use.
Pad thai is made with rehydrated dried rice noodles which are stir fried with eggs and chopped firm tofu, flavored with tamarind pulp, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts. It may contain other vegetables like bean sprouts, garlic chives, pickled radishes or turnips, and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other animal proteins.
Many of the ingredients are provided on the side as condiments, such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts, spring onion and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp entirely.
Garlic Pad Thai Noodles with shrimp
- 1/4 cup Soy sauce Use good stuff
- 1 tbsp Sambal oelek Fresh Chili paste
- 2 tsp Sesame Oil Toasted
- 4 cloves Garlic Peeled, crushed, minced
- 1 tbsp Ginger Fresh grated
- 2 tbsp Turbinado sugar or Brown Sugar
- 1 tbsp Oyster Sauce Use Good Stuff
- 8 oz Pad Thai rice noodles (one can sub spaghetti)
- 1 ea Red Bell Pepper Washed, seeded, stripped small
- 2 ea Aubergines Small, washed, diced, (zucchini)
- 1 ea Carrot Washed, peeled, shaved
- 8 oz Shrimp peeled, deveined, washed
- 8 oz Mushrooms button, washed, dried, sliced
- 1 tbsp Olive oil
- In a small bowl, whisk together soy sauce, garlic, turbinado, sambal oelek, oyster sauce, ginger and sesame oil. Reserve
- Prepare the rice noodles as per package instructions. (READ THE INSTRUCTIONS. Some say soak in cold water, some say soak in hot, some say soak and cook)
- In a large skillet over high heat add 1 tbsp olive oil, whence it spiders add shrimp and 2 tbsp sauce. Cook until pink, 3-4 minutes per side. Remove and cover
- In same skillet, add veggies and cook until tender crisp, stirring frequently
- Add noodles, shrimp, and rest of sauce, stir / toss until well combined, and heated through, 4-5 minutes
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