Ingredients for Pad Thai Sauce:
2T Chinese Fermented Black Bean Sauce
1t Chili Garlic Sauce
1t Green Curry Paste
2T Tamari
3T Fish Sauce
2 T Tamarind Puree
Juice of 1 Lime
¼ C Brown Sugar
Whisk all sauce ingredients in a bowl and set a side
Thai Peanut Sauce (for topping at the end)
2lbs Large Shrimp
1 Package Bean Threads 5.29oz (Glass Noodles)
1 sliced white onion
1 bunch of sliced green onion
1C sliced mushrooms
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 bunch of fresh mint diced fine
4 cloves garlic diced fine
1 jalapeno diced fine
1 bunch of bean sprouts
½ head green cabbage
chopped peanuts
4-5 sliced radishes
1/2 cucumber sliced
Directions:
Prep, wash and chop all your vegetables and place them in separate bowls for easy access. In an oiled wok add garlic, jalapeno and onion and cook until onion is translucent. Add Pad Thai sauce. Then add cabbage and bean sprouts in small amounts stirring continuously. Add green onion, mushrooms, bell pepper and shrimp (peeled and deveined) cook until shrimp turns pink and are not translucent. Stir continuously to get all the Pad Thai sauce to cover all ingredients and turn off the heat. Do not over cook. The vegetables should not be soggy.
In a separate pot bring water to a boil. Add the bean threads (glass noodles) to the boiling water and turn the heat off. Soak for 20 minutes and drain water off.
Serve in a bowl. Place the noodles on the bottom of the bowl. Add the shrimp and cooked vegetables on top of the noodles. Top with fresh uncooked, fresh chopped green onions, diced jalapeno, fresh diced mint, crushed peanuts and Thai Peanut Sauce. This dish can be spicy so you can also add a squeeze of lime juice to cut the heat and Yum Yum sauce for sweetness instead of Thai Peanut Sauce. Delicate slices of pickled sweet sushi ginger is also very tasty and helps cut through the spicy heat. Healthy dinners for weight loss.