| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 45g |
| sugars | fibre | protein | salt |
| 5g | 3g | 25g | 0.8g |
The first time I tried my hand at making the Vegetable Fern and Shrimp Pad Thai, I was instantly transported back to my childhood days in California where fresh produce was readily available and dishes brimmed with lively flavors. As an Indian-American woman with traditional Gujarati roots, I’ve always sought to marry the food cultures I hold dear, and this recipe perfectly does that. This dish encapsulates my journey in the culinary sphere – by infusing fresh, West Coast inspirations with a hint of Indian spices, adding an interesting twist to traditional Pad Thai.
The Magic Behind The Flavor
What sets this dish apart from other Pad Thai dishes is the addition of vegetable ferns. A commonly used ingredient in several Asian cuisines, this green leafy vegetable not only enhances the overall taste but its crisp bite takes the texture experience to another level. The vibrant red bell peppers and crunchy bean sprouts balance out the succulent shrimp in every spoonful, creating a mouthful of flavors that is hard to resist.
Each ingredient not only adds its distinct flavor but also brings with it a bunch of health benefits. Shrimp, sourced rich in proteins, are low in calories, while the ferns and other vegetables load up the dish with necessary fibers and vitamins. The homemade Pad Thai sauce keeps the sugar content in check, ensuring that you can enjoy this recipe guilt-free!
Perfect Fusion Pairings
While savouring this Vegetable Fern and Shrimp Pad Thai, I often reminisce about the similar stir-fry dishes from my mother’s kitchen. Her Gujarati style Bhindi Stir-Fry, with its crunchy okra and blend of spices, resonates with the textures and flavors of this Pad Thai dish. Another excellent coupling could be with a vibrant Kale Salad – the freshness of the salad complements our savory Pad Thai quite well.
I absolutely love that this Vegetable Fern and Shrimp Pad Thai is a celebration of my blended Indian-American experiences – it doesn’t just represent who I am, but also allows for a healthful, delectable culinary adventure with each meal. It’s the perfect dish for anyone looking for a burst of flavour, a touch of cultural fusion, and a whole lot of freshness! So, why wait? Dive right into this delicious recipe!
What You’ll Need
<li>12 ounces of dried pad thai rice noodles</li>
<li>1 lb medium shrimp, peeled and deveined</li>
<li>2 tablespoons vegetable oil</li>
<li>4 cloves garlic, minced</li>
<li>1 cup packed vegetable ferns, chopped</li>
<li>4 eggs</li>
<li>1 cup bean sprouts</li>
<li>1 red bell pepper, finely sliced</li>
<li>5 green onions, chopped</li>
<li>1/2 cup unsalted roasted peanuts, chopped</li>
<li>2 limes, cut into wedges</li>
<li>For the Pad Thai sauce:</li>
<li>1/3 cup fish sauce</li>
<li>1 tablespoon tamarind paste</li>
<li>2 tablespoons sugar</li>
<li>1/2 teaspoon crushed red pepper</li>
</ul>
Method
<h3>Step One</h3>
First, soak the dried pad thai noodles in warm water for about 30 to 45 minutes or until they are softened. You can set them apart while preparing the other components of the dish.
<h3>Step Two</h3>
Prepare the Pad Thai sauce by combining the fish sauce, tamarind paste, sugar and crushed red pepper in a small bowl. Set this aside as it will be used later in the cooking process.
<h3>Step Three</h3>
In a large wok or pan, heat 2 tablespoons of vegetable oil. Add the minced garlic and sauté until fragrant, then add the shrimp and cook until they turn pink. Once cooked, remove the shrimp and set them aside.
<h3>Step Four</h3>
In the same pan, add the chopped vegetable ferns and cook until they become soft. Then, push the ferns to one side of the pan. Crack the eggs into the cleared side of the pan and scramble them until cooked.
<h3>Step Five</h3>
Add the softened noodles into the pan, top with the prepared Pad Thai sauce and stir thoroughly to combine the noodles, ferns, and scrambled eggs.
<h3>Step Six</h3>
Add the cooked shrimp, bean sprouts, sliced red bell pepper, and chopped green onions to the pan. Stir-fry these all together until everything is well combined and heated through.
<h3>Step Seven</h3>
Turn off the heat and add the chopped peanuts, saving a few to garnish at the end. Serve the Pad Thai with lime wedges on the side.
<h3>Step Eight</h3>
Ahead of serving, garnish with the remaining chopped peanuts and a lime wedge. Your Vegetable Fern and Shrimp Pad Thai is ready to be enjoyed!
