Asian Inspired Supper Menu

Sorry it's been so long since I've posted. I haven't quite caught up with summer yet...it's flying by! At the end of June we had an Asian Inspired Supper with couple from our church, my brother-in-law and my sister who agreed to be adventurous eaters. We had a blast and I enjoyed making all the food, except dessert, which was provided by Jenny. I'll have to get her recipe for pineapple-lime "sorbet" and post it sometime. It was fantastic! I even had to have fun with the dishes by adding chopsticks. Only a few of us were brave enough to use them throughout the meal. Well, here was the menu line-up and I'll be posting the recipe for the Pad Thai .

The Menu

• Sushi (from The Fresh Market)
• Fresh Pineapple
• Bok Choy, Apple and Carrot Salad
• Veggie Spring Rolls
• Basil-Wrapped Beef Rolls
• Shrimp Pad Thai
• Pineapple-Lime Sorbet

Shrimp Pad Thai

Ingredients:

• 14-16 oz rice stick noodles
• 1 jar Pad Thai sauce (this is the easy way...you can find recipes to make homemade sauce, but I didn't want to buy a whole jar of anchovy paste just for this recipe... :))
• vegetable oil
• 4 clove garlic, minced
  
• 2 lbs peel, deveined medium shrimp, raw
• 4 cups bean sprouts
• 4 carrots, grated or julienned
• 8-10 green onions (scallions), cut in 1-2 inch pieces
• 2 eggs

Garnishes:

• dry roasted peanuts, chopped
• lime wedges
• cilantro, chopped
• red pepper flakes
• bean sprouts
• carrot

Directions:

Cook rice stick noodles as per package directions. Drain and rinse under cold water until noodles are cool. In a large skillet, heat oil on high heat, but watch it carefully. Reduce heat and add garlic, making sure you stir it quickly so it doesn't burn. Add shrimp and cook for until shrimp begins to turn pink. Remove shrimp from pan to a plate and set aside. Add more oil to pan with noodles and sauce. Toss the noodles to coat, then add bean sprouts, carrots, green onion and cook for a few minutes. Make a small hole in the noodles so you can see the bottom of the pan and add the two beaten eggs and stir (the heat should still be on medium-high). Serve immediately, or the noodles will start to get sticky and break easily. If noodles become sticky before you add them with the sauce, just run them under cold water again. This dish calls for high-heat cooking, so be careful...especially with the hot oil. But it is oh so good! :)

Enjoy!