This A.M. Steve and I fought over who gets the pad thai leftovers for lunch today. After a round of rock, paper, scissors, Steve left for work with the leftovers.
As you probably guessed, last nights meal was pad thai. I made it in a really light peanut sauce with shrimp and broccoli. I don't really care for commercial peanut sauce at the super markets so after talking with several Asian restaurant and market owners I got the same tip more than once: Mix equal parts of bottled peanut sauce, hoisin sauce and peanut butter to get a more authentic tasting peanut sauce, adjusting it of course to your own personal taste. They were right! It definitely tasted like what I had enjoyed when dinning out.
The only thing I must do differently is I will have to make more Pad Thai next time so the fate of my lunch isn't determined by a round of rock, paper, scissors.
Shrimp Pad Thai
1 package pad thai noodles
2 cups broccoli
2 tablespoons peanut (or vegetable) oil
1 shallot, minced
5 cloves of garlic, minced
1 pound large shrimp, tails removed
2 tablespoons peanut butter
2 tablespoons hoisin sauce
2 tablespoons peanut sauce
juice from one lime
3/4 cup bean (or your favorite type) sprouts
In a small bowl mix peanut butter, hoisin and peanut sauces together, set aside. Cook pad thai noodles in salted boiling water for about 4 minutes. Place broccoli in a colander and pour boiling water and noodles on top, reserving 2 tablespoon of the water. In a wok heat oil and then saute garlic and shallots for about 3 minutes on medium high heat. Toss in shrimp and cook for about 4 minutes or until no longer pink. Remove garlic, shallots and shrimp and set aside. Scramble the eggs in the wok. Next throw in noodles, broccoli, reserved water, peanut sauce, lime juice and sprouts in the wok and toss well to coat. Remove from heat and add in the shrimp, garlic and shallots, once again tossing well to coat.
Serve with chilli sauce, crushed peanuts and a lime wedge on the side.