Tag Archives: Rice Noodles

Thai Pesto Shrimp with Rice Noodles

Thai Pesto Shrimp and Rice Noodles

  • Servings: 4-6
  • Difficulty: easy
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Thai Pesto Shrimp and Rice Noodles
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As I have mentioned before I read food magazines, cook books, blogs for inspiration and ideas. I gotta say Rachael Ray continues to surprise me with her recipes and ideas. They are often super easy but deliver on flavor as if they are twice as complicated. She can be campy and I don’t really watch her shows but I do subscribe to her magazine.

First off, I am not a huge shrimp fan but I saw this dish in her magazine that caught my eye. It wasn’t the picture or the title but one of ingredients. Peanut butter. I make this peanut thai chicken or turkey dish that I just love and it uses peanut butter paired with vinegars, soy and Sriracha. Jill likes noodle dishes and given it’s rice noodles and GF, I knew she would dig it too.

This dish was pretty darn good. It just works so perfectly together. Sweet from the peanut butter, fresh from the basil and cilantro, spice from Sriracha and then the texture of those noodles and shrimp. Comfort in a bowl. For those cooking for kiddos or boring palate friends/family/mates this could be a good one to use. You could sub chicken for shrimp but try not too unless you just hate shrimp. If you mildly like it, stay with it.

One note, I bought a bag of chopped kale and brussels sprouts to add but forgot it. I think it would be a great addition for more crunch. RR used iceberg lettuce in hers.

Ingredients
1 lbs of fresh shrimp (shelled, cleaned and split into half)
8 oz of Rice Noodles (find them in the asian section of your market)
Finely chopped kale, iceberg for some crunch

Pesto

1/2 cup of cilantro tops
1/2 cup of Thai basil (regular can be used too)
4 Thai chilies (seeded and spined)
3 cloves of garlic
1 inch of minced ginger
1/4 cup of Peanut Butter softened in microwave
1/4 of canola oil
2 tbs of fish sauce (extra splashes for the shrimp)
Juice of 1 lime
1 tbs of Sriracha (more if you want. I topped my bowl with the extra)
1 glug of soy
1 tbs of brown sugar

Reserve some noodle water in case you need to thin it out.

Directions:
1. Three basic steps..noodles, pesto and shrimp. Clean and peel your shrimp. Cut into two pieces vertically. Wash them and then add them to a medium heated skillet with a few splashes of fish sauce. They will turn pink and will curl up. They look ugly I know. Set aside to cool. IMG_9874

2. Cook your noodles according to the package and then wash them in cold water. Don’t forget to reserve some pasta water in case you need to thin out your sauce.

3. For the pesto add the herbs and fresh ingredients in a food processor and pulse until smooth. Add the peanut butter and then while the food processor is on slowly add your wet ingredients until smooth.

4. To assemble put it all in a low heated pot and stir until coated well. Right before serving if you want to add your lettuce or kale stir it in and serve immediately. It will wilt but you want it fresh as possible.
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Stir Fry Chicken Pad Thai

Stir Fry Chicken Pad Thai

  • Servings: 6
  • Difficulty: medium
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Stir Fry Chicken Pad Thai
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Thai food is right up there at the top of my list of favorite foods. While I like various curries, noodle and rice dishes, it seems like Pad Thai hits all my favorite Asian/Eastern flavor profiles…spicy, salty with a little sweet. For some reason I also love the tacky texture of rice noodles and how they soak up the flavors of the dish.

The only challenge is the speed at which everything cooks. It’s not a fix it and forget experience. You best have everything chopped and ready to go and work according to how things cook. You meats must be cooked, the veggies slightly crisp and fresh, the sauce properly reduced or concentrated and finally noodles cooked but not mushy.

Most of the other Pad Thai dishes on here were made without Tamarind paste because I always have trouble finding it. Luckily Amazon has just about any ingredient I need and they ship it to me so quickly, I find it the best way to get those ingredients that aren’t readily available. Tamarind is something between tomato paste, Siracha plus a sour or tangy note. After using it, I am sold that is the way to go. All ready ordered some more this morning to keep it on hand.

This Pad Thai has a few “different” veggies mixed in primarily due to the fact I had them on hand and didn’t want to waste them. Also my store didn’t have bean sprouts. Sigh… I so wish we had a HEB in the area. I used cabbage, carrots, green onion, shallots, garlic and tomatoes. Think of it as a mash up between Pad Thai and a Chinese Stir Fry. It was good and I enjoyed it again for lunch.
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Ingredients:
Pad Thai Sauce
4 tbs of Tamarind Paste (start with 2 and add to taste)
1 cup of water
3 tbs of fish sauce
3 tbs of soy sauce
4 tbs of palm sugar
Pinch of Cayenne for additional heat (taste it first)

Diced up package of chicken tenderloin
Package of Rice Noodles (cooked as suggested)
3-4 shallots
1/2 head of green cabbage
3 carrots (skinned and diced)
1 bunch of green onion
10 cherry tomatoes sliced in half
1 scrambled egg
1/2 cup of diced peanuts

Directions:
Before we start, lets go ahead and dice everything up. Your hard veggies like carrots need to cook longer than say cilantro. Set everything aside in the way you plan to cook them. Shallots then cabbage, carrots and large green onion parts, then garlic, green parts of green onion and finish with peanuts and cilantro.

1. Sauce: In a medium heated sauce pan pour the ingredients in and dissolve the palm sugar. Let this simmer for about 10mins and it will reduce and thicken.

2. Now go ahead and cook your rice noodles by bringing a pot of water to boil, remove from heat and then add the rice noodles and let them soften for about 10mins. (again follow the package). Drain them into colander, and run cool water until they become cool. Set aside.

3. Take your Wok or nonstick pan and turn it to medium heat and cook your chicken. I diced mine and added about 1 tbs of the Pad Thai sauce and cook the chicken through. Remove from heat and set aside. Wipe your Wok.

4. Scramble your egg and set it aside. Wipe your wok again and prepare for the final push. You have your cooked chicken, noodles and egg resting. Now we are going to cook the veggies and combine everything. So add some chili oil into your Wok and add your shallots for about 3-4 minutes. Add your cabbage, carrots and tomatoes. Cook for about 3 more minutes and then add your garilc and green onion (white parts.) Cook for 1-2 minutes.
Now add your chicken and the sauce into the pan followed by the noodles. Stir until well coated.
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5. Right before plating add your egg and cilantro and half the chopped peanuts.

Serve with added peanuts and cilantro.
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