This recipe comes from one of my favorite cookbooks, 30 Minute Thai from Paragon Publishing. Of course, I did make a few tweaks since the original recipe calls for tofu, mushrooms, and peanut oil – none of which Aaron really likes. He was willing to compromise on the mushrooms, but we substitute shrimp for the tofu and sesame oil for the peanut oil.
If you are not already using sesame oil, you definitely need to try it. It adds a really nice, rich flavor to stir-fry. If you don’t usually cook Thai food, you may also need to invest in fish sauce and rice wine vinegar, but once you have those two elements and some basic soy sauce you can make a whole range of dishes. I also like to use rice noodles with my Thai, but I’m sure the meal would also be tasty over rice or regular noodles if you don’t have rice noodles.
Ok, on to the photos:
First peel your shrimp. Or prepare your chicken or tofu. Pretty much any basic meal or protein will work.
The recipe only calls for garlic, shallots and mushrooms, but I like to add some extra veggies. Whatever you have handy.
Aaron chopped everything beautifully. Meanwhile, I made the sauce.
It’s really easy. 1 TBS each of soy sauce, rice vinegar, fish sauce, and peanut butter. Then add about 1 tsp of hot sauce or chili sauce (to taste). I actually like to double the sauce recipe so you have an extra saucy concoction.
Then get your water boiling because things will start happening fast.
To make the rice noodles you just add the noodles to boiling water, then remove from heat and let sit for 8 to 10 minutes.
Start by sautéing the garlic and shallots in the sesame oil. Add the shrimp and cook through.
Then, I removed the shrimp so they wouldn’t get over cooked while I stir fried my delicious vegetables.
And here’s the finished product with sauce and shrimp all mixed in together.
Bon appetit!
No comments:
Post a Comment