Shrimp Pad Thai

 

Brown Rice Pad Thai - a handful (can reduce the quantity of noodles and add more cabbage)
Olive Oil - 2 tbsp
Sweet Onion - 1 small, sliced
Garlic - 4 cloves, thinly sliced
Ginger - 1 inch, thinly chopped
Green Chili - 2, finely chopped
Vegetables - 2 cups (a mix of cabbage, red peppers, bean sprouts, carrots)

Shrimp - 8 oz, cooked
Eggs - 2, scrambled

For sauce:
Soy Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
Rice Wine Vinegar - 1/2 tbsp.
Fish Sauce - 1 tsp

Coarsely ground roasted peanuts - 1/4 cup

Cook the noodles according to directions on the box. Rinse in cold water and keep aside.

While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soy sauce, fish sauce, rice wine vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.

Heat oil in a wok. Add the onion, garlic, ginger, green chili and saute for a minute. Then increase the heat and add chopped vegetables. Cook only for a couple of minutes on high flame. Do not overcook as the vegetables should remain crisp.

Add the scrambled eggs, cooked shrimp, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously. Check for seasoning.

Remove from heat, toss the ground peanuts on top and serve immediately.

Rice Noodles with Tom Yum Dressing

Rice noodles - a handful, cook as per direction, drain and keep aside
Mixed Vegetables - carrots, bell peppers, onion, etc, cut into thin slices
Fresh Shrimp / defrosted Shrimp - a cup
Eggs - 4
Olive Oil - 3 tbsp.
Turmeric - a pinch
Cayenne Pepper - a pinch
Cilantro - a handful, chopped

For Yom Yum Dressing:
Soy Sauce - 2 tsp
Fish sauce - 1 tbsp.
lime Juice / white vinegar - 1 tbsp.
Coconut Palm Sugar / Jaggery - 2 tsp
Garlic Cloves - 4
Ginger - 1 inch
Lemongrass - 2 inch
Red Thai Chilies - 5 or Red Chili Powder - 1 tsp
Keffir leaves - a couple
Cherry Tomatoes - 5 (optional)
Blend everything together to make a smooth paste

In a large pan, add a tbsp. of oil and scramble the eggs. Remove and keep aside. In the same pan, add the fresh shrimp, a little salt, turmeric and cayenne pepper. Cook till the shrimp is done. Keep aside.

Add 1 tbsp. oil and cook the vegetables on high heat till they are done but still crisp. Remove and keep aside.

Add the remaining oil and the tom yum paste. Cook for a few minutes till the raw garlic smell reduces. Now add the cooked noodles, vegetables, shrimp and egg together. Mix well and cook for a minute more.

Sprinkle chopped cilantro on top and serve hot.

Spicy Kimchi Fried Rice

Brown Rice - 1 cup
Water - 3 cups
Olive oil - 1 tbsp.
Garlic - 3 cloves
Shallots / Red Onion - 1/4 cup, chopped
Jalapeno - 1/2, finely chopped
Low Sodium Soy Sauce - 1 to 2 tsp
Fresh Shrimp - 10, optional
Kimchi - 1/2 cup
Fried Eggs - 2

Serves 2

Cook rice and water together till done. Keep aside to cool down. Alternatively, leftover cooked brown rice also works well.

Heat a skillet and add olive oil. Immediately add the garlic, jalapeno and shallots and cooked till the shallots begin to caramelize.

Add the kimchi and shrimp. Saute till the shrimp is cooked through and the kimchi slightly crisps up.

Add the cooked rice and 2 tsp soy sauce. Mix well and cook for a couple of minutes more.

Divide into 2 bowls, add a fried egg on top and serve hot.

 

 

 

 

 

 

Pad Thai

Brown Rice Noodles - 4 oz or 1 fistful
Cabbage - 1 cup, chopped
Onion / Scallion - 2 tbsp, chopped
Garlic - 4 cloves, thinly sliced
Bean Sprouts - 1/2 cup
Olive Oil - 2 tbsp
Red Pepper Flakes - 1/2 tsp
Eggs - 2, scrambled
For sauce:
Soya Sauce - 1 tbsp
Tamarind - 1 tsp, soak in 1 tbsp warm water for 15 minutes
Palm Sugar / Jaggery - 1 tbsp, grated
White Wine Vinegar - 1/2 tbsp
Coarsely ground roasted peanuts - 2 tbsp

Cook the noodles in boiling salted water till just shy of al dente. (Later the noodles will cook on high heat along with the sauce for a few minutes). Rinse in cold water and keep aside.

While the noodles is cooking, squeeze the juice out of the tamarind and discard the tamarind pulp. Mix this juice along with the soya sauce, vinegar, grated palm sugar. Taste the sauce, it should taste sour first and then sweet.

Heat oil in a wok. Add the onion, garlic, red pepper flakes and saute for a minute. Then increase the heat and add chopped cabbage. Sprinkle a little salt. Cook only for a couple of minutes on high flame. Do not overcook as the cabbage should remain crunchy.

Add the bean sprouts, scrambled eggs, boiled noodles and the tamarind sauce. Continue to cook on high heat for a few minutes, stirring and mixing the noodles continuously.

Remove from heat, toss the ground peanuts on top and serve immediately.