Thai Style Shrimp with Pad Thai Noodle Chef Kelly Johnson- Evan Street Station, Dundee MI
36 Shrimp, peeled and deveined 2 oz. Roasted Peanut Oil 4 oz. Asian Chili Paste 1 C. sweet White Wine 4 Limes, juiced 2 lb. Dry Rice Noodle 2 Tbsp. Cilantro, chopped 1 Tbsp. Sugar 2 Tbsp. Soy Sauce 2 Tbsp. Nouc plam (fish sauce) 6 oz. Peanuts, shelled and chopped 2 oz. Ginger, grated 2 oz. Garlic, grated Black sesame seeds and minced chive for garnish
1. Rehydrate the rice noodles in hot tap water and drain. 2. In a large bowl, mix the fish sauce, soy, sugar, cilantro, lime juice, ginger, and garlic, half the peanuts and half the chili paste and mix to combine. 3. Add the noodles and toss together. Set aside. This can be done 1 day in advance. 4. In a large saute pan heat the peanut oil to the smoke point. 5. Add the shrimp and toss vigorously. 6. Add the remaining chili paste, peanuts and white wine and cook till shrimp are almost done. 7. Add the noodles in the pan and cook just to warm. 8. Mound the noodles in the center of the plate and place shrimp around. 9. Garnish with minced chives and black sesame seeds.