4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives or scallions, cut into 2-inch lengths
2 tablespoons crushed peanuts
Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.
Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.
Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.
Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.
Read more at http://rasamalaysia.com/pad-thai/2/#9rqELupT6YVouxEb.99
Line a cookie sheet with tin foil. Melt the butter in your microwave or on your stove top and pour onto cookie sheet, slice lemons and dot across your cookie sheet in the butter. Toss Shrimp in the Dressing Mix and put onto the cookie sheet. You do not need to toss in the butter. Bake at 350 degrees for 10-15 Minutes.
Mix the panko and coconut flakes in a shallow bowl. Set aside.
Mix all the ingredients in the Spicy Pineapple Dipping Sauce together. Stir to combine well. Set aside.
Pat dry the shrimp with paper towels and dip each shrimp into the egg mixture, and immediately roll the shrimp with the panko and coconut flakes coating. Shake off the excess. Dip the shrimp into the egg mixture again, and immediately roll the shrimp with the panko mixture for second coating. Make sure the shrimp is well covered with the panko and coconut flakes. Place the shrimp on a plate lined with parchment paper. Repeat the steps for the remaining shrimp.
Drop each shrimp gently into the oil. Deep fry until both sides turn golden brown. Transfer the shrimp out with a strainer and onto a plate lined with paper towels. Serve immediately with the Spicy Pineapple Dipping Sauce.
1/2 lb ground pork, chicken or turkey
1/4 lb shrimp, chopped into small pieces
1/2 teaspoon soy sauce or fish sauce
1/2 teaspoon sesame oil
3 dashes white pepper powder
1 pack wonton wrappers
Water, for sealing Oil, for deep frying
In a bowl, mix the ground pork, shrimp, soy sauce, sesame oil and white pepper together. Stir to combine well to form a sticky filling.
To wrap the wontons, lay a piece of the wonton wrapper on your palm and add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into the sealing water and trace it on the outer edges of the wonton wrapper.
Heat up some oil for deep-frying. Deep fry the wontons until golden brown. Serve hot with Thai sweet chili sauce or regular chili sauce.