When it comes to interesting food, it’s hard to beat the complex nature of the flavors of Thailand. Blending traditions of several Southeast Asian countries, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. As in other Asian cuisines, balance, detail and variety are key elements. Thai food is known for combining three or four taste sensations in each dish, mingling sour, sweet, salty, and bitter flavors.
Thai food is often served with a variety of sauces (nam chim) and condiments. Phrik nam pla (consisting of fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, sriracha sauce, or a spicy chili paste called nam phrik are common. The spiciness of Thai cuisine is probably one of its most often associated attributes. Cucumber is commonly eaten to cool the mouth after a particularly fiery dish.
An explosion of complex flavors makes this shrimp and noodle dish a winner.
- 1 lb raw shrimp 15 - 25 count
- peanut sauce (Recipe below)
- carrot cut into matchstick pieces
- jalapeno slivered
- mung bean sprouts
- scallion greens thin sliced
- rice noodles
- chili powder
- cilantro rough chopped
- fresh lime
-
To make my dish I start by skewering a pound of raw peeled and deveined shrimp. (Soak wooden skewers in water for about an hour before using).
-
Spritz the shrimp with cooking spray and dust with chili powder.
-
Grill shrimp paying close attention not to over cook. Shrimp are done with they turn an opaque white color. (shrimp on the grill are like luggage at the airport, do not leave unattended)
-
Squeeze fresh lime on the shrimp and tent with foil to rest.
-
Drop your rice noodles in the pan of boiling water you have ready and waiting. (rice noodles take only about 6 - 8 minutes to cook)
-
While the noodles cook, heat your wok or a large pan to a medium high heat. Add 1 teaspoon of sesame oil and stir fry the carrot and jalapeno for one minute. Turn off heat.
-
Add 3 tablespoons of peanut sauce stirring to warm (the residual heat from the pan will warm the sauce)
-
Drain the rice noodles and add to your wok. Toss with the peanut sauce to coat. Thin with a bit of coconut milk if necessary.
-
Add half of the scallion and toss again.
-
Using tongs place a bed of the peanut sauce covered noodles on a plate or in a bowl. Top with fresh scallion, bean sprouts, carrots, peppers, cilantro, shrimp, and a squeeze of fresh lime.
To successfully make this type of dish you must have all your ingredients prepared and ready to cook. Bring a pot of water to a boil while you grill the shrimp to cook the noodles in at the last-minute. Thai food requires short and quick cooking time. The three most important tips I can offer you is mise on place, mise on place, mise on place.
There is no real right or wrong way to make this type of dish, just do not overcook your ingredients! You can omit items you do not like and add others you do. Remember the prep work for this meal is the majority of the effort. Light and fresh with an amazing combination of flavors, this quick and easy meal just might become a favorite in your home too.
Used as a dipping condiment for spring rolls and satay, this nutty, sweet, hot sauce is also used to dress salads and noodles as in this shrimp dish.
- 1 cup dry roasted unsalted peanuts
- 1/3 cup water
- 2 cloves garlic minced
- 1/2 tsp dark soy sauce
- 2 tsp sesame oil
- 1 - 2 Tablespoons brown sugar to taste
- 2 – 2 ½ Tablespoons fish sauce vegetarian substitute 2 ½ to 3 Tablespoons soy sauce
- 1/2 teaspoon tamarind paste or 2 Tablespoons lime juice
- 1/2 teaspoon cayenne pepper or 1 teaspoon Sriracha sauce (adjust to taste)
- 1/3 cup coconut milk.
-
Place all ingredients in a food processor.
-
Process until sauce is smooth.
-
If you prefer a thinner peanut sauce, add a little more coconut milk.
-
Hold in the fridge for up to two weeks.
