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
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