Shimp Pad Thai Hand Blender Recipe

  • Difficulté de la recette: Medium
  • 0 of 5
  • Temps de préparation: 
  • Temps de cuisson: 
  • Nombre de personnes: Up to 6 people
  • Plat: Main dishes

Serves 6

Prep: 35 minutes

Cook: About 15 minutes

Difficulty level: Medium

Ingrédients

  • 8 oz. fettuccine-width rice stick noodles
  • ¼ cup tamarind concentrate
  • ¼ cup fish sauce
  • ¼ cup brown sugar
  • 2 tbsp freshly squeezed lime juice
  • ½ tsp red pepper flakes, or to taste
  • 3 scallions, cut into 4 pieces
  • 1 large garlic clove
  • ¼ cup chopped fresh cilantro
  • ½ cup roasted peanuts, chopped
  • 2 carrots, peeled
  • 3 cups Napa cabbage
  • 3 eggs, gently whisked
  • ¼ cup canola oil, divided
  • 12 oz. peeled shrimp,
  • 4 oz. extra firm tofu, cut into 1-inch pieces
  • 1 cup vegetable stock
  • 1 cup mung bean sprouts
  • 2 limes, quartered
  • Sriracha, to serve

  1. Place noodles in a large bowl and add very hot water to cover. Let sit until ready to cook.
  2. To make the sauce, mix together tamarind concentrate, fish sauce, brown sugar, lime juice and red pepper flakes in a small bowl. Set aside.
  3. Using Braun’s Multiquick 7 Hand blender with 2-cup chopper attachment, roughly chop scallions and garlic, pulsing on high speed. Repeat with cilantro, removing to small bowl and setting aside to use as a garnish. Wipe out bowl and chop peanuts by pulsing on high speed until roughly chopped. Remove to bowl and set aside for garnish.
  4. Using the food processor attachment with the julienne blade, julienne the carrots and Napa cabbage.
  5. Add eggs to Multiquick 7 beaker attachment . With the whisk attachment, gently whisk eggs.
  6. Heat a large non-stick skillet over medium-high heat and add 2 tablespoons oil; when oil is hot, add scallions, garlic, carrots and cabbage and cook for about 2 minutes. Remove to a plate or bowl.
  7.  Add 1 tablespoon oil and heat. Add whisked eggs to pan; once they begin to set, scramble them until just done. Remove from pan.
  8. Add final tablespoon oil and heat; then add shrimp and tofu.
  9. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce and vegetable broth. Toss everything together to coat. Boil until vegetable broth reduces about 3 to 5 minutes.
  10. Stir vegetables and eggs in. When everything is hot, top with bean sprouts, peanuts, cilantro and lime wedges. Serve immediately with Sriracha.

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