Friday, September 2, 2016

Shrimp Pad Thai and Thai Basil Eggplant - Recipe

Thai night! Made Shrimp Pad Thai (a Thai Fresh recipe) and Thai Basil Eggplant.

Sassy Wine Belly - Shrimp Pad Thai and Thai Basil Eggplant

Shrimp Pad Thai
4 servings


  • 3 T organic sugar (the original recipe called for 2 T palm sugar and 1 T white sugar)
  • 1 T tamarind concentrate
  • 1 T water
  • 2 T Asian fish sauce

  • 2 bunches of dried thin rice sticks (soak in cold water between 1 and 12 hours)
  • 2 t EVOO
  • 1 shallot, minced
  • 6 shrimp, or 2 oz diced chicken, or 4 oz extra firm tofu
  • 2 organic brown eggs
  • a pinch of crushed red pepper (or Thai chili flakes if available)
  • 2 t salted radish
  • 2 small bunches of Chinese chives, chopped into 2-inch pieces
  • 2 handfuls of washed bean sprouts
  • 2 T roasted peanuts, crushed
  • lime wedges

  1. Soak the rice noodles in cold water for at least an hour but no longer than 12.
  2. Prepare the sauce by simmering all ingredients until they are dissolved. I usually double or triple the batch and freeze the extra sauce for the future.
  3. Heat the oil in a large pot over medium heat.
  4. Fry the shallots until fragrant and colored.
  5. Crack in eggs and stir.
  6. Mix in protein (shrimp/chicken/tofu), crushed chili, and radish. Stir fry until the protein is thoroughly cooked.
  7. Add the noodles and turn up the heat; stir fry until the noodles are soft and transparent.
  8. Add the sauce and mix thoroughly.
  9. Add the chives and bean sprouts and cook for 30 seconds.
  10. Top with crushed peanuts and serve with lime wedges.

Thai Basil Eggplant
4 servings

  • 1 T EVOO
  • 2 Thai chili peppers, sliced
  • 2 cloves garlic, chopped
  • 2 eggplants, peeled and chopped into irregular pieces
  • 1 c water
  • 2 T Asian fish sauce
  • 1 T sugar
  • 1 bunch basil leaves with stems removed (Thai basil if possible)

  1. Heat a pan or wok over medium high heat. 
  2. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. 
  3. Add eggplant and stir. 
  4. Add a cup of water and cover the pan or wok with a lid. 
  5. Keep the lid close until the eggplant is translucent, about 5-7 minutes. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. 
  6. Add fish sauce and sugar and stir. 
  7. Add the basil and quickly stir to heat it so that it retains it color. 
  8. Turn off heat immediately and serve with rice or noodles.


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