Kitchen Confidential

The team at Casa Sensei shares an easy-to-create seafood recipe for spring

Shrimp Pad Thai

Courtesy of Casa Sensei


4 oz. raw shrimp (peeled, deveined)

6 oz. dry rice noodles

1.2 oz. fish sauce

1.1 oz. vinegar

1.6 oz. sugar

1/4 tsp. paprika

1/4 tsp. chicken bouillon

1/4 tsp. pickled radish

1 Tbsp. scallions, minced

2 Tbsp. bean sprouts

1 egg

Sauce: Mix fish sauce, vinegar, sugar, paprika and chicken bouillon in small pot and bring to boil. Simmer for 10 minutes on low heat. Cool for 30 minutes.

Shrimp: Heat wok on high with canola oil. Add shrimp. Toss until fully cooked. Set aside.

Noodles: Boil rice noodles for 3 minutes in small pot; drain and set aside.

Preparation: Heat wok, add little touch of canola oil. Add scallions, bean sprouts, egg and pickled radish; toss for 60 seconds. Transfer noodles, sauce and shrimp into wok; mix with vegetables. Toss for 60 seconds. Serve with lime wedge. Serves 1.

Contact: 1200 E. Las Olas, Fort Lauderdale; 954.530.4176; casasensei.com

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