Thai food anyone?
A lot of recipes I do come from things I’ve eaten at restaurants and have tried to recreate, some recipe are things I have cooked over years of being married and some are recipes I try of other peoples. Usually I’m tweaking with things I want to change in the recipe.
In the case of this recipe I only made one change or maybe two. I added sugar snap peas which I tninkadd a needed crunch factor to the recipe and also some color to lighten the dish up. I did also add some soy (or Tamari) sauce with the fish sauce only because I hate the smell of fish sauce but know it adds a lot of flavor to Asian recipes. My only other recommendation would be to only use one Fresno pepper. Even though we like things really hot around here, two peppers make for a pretty steaming hot dish. If you can’t find Fresno peppers substitute a jalapeño.
There are all types of noodles you can serve along with this dish. I made my husband Udon noodles but you can use rice noodles, ramen, or soba noodles. I made my dish with black rice so if you are wanting rice try the black (not wild or brown rice or some good old white rice even though it’s not as good for you as the black or brown rices.
I’ve never tried making this type of noodle or do I want to because it’s just too easy to buy them and cook in just a few minutes.
So, if you have a hankering (boy does that sound like some kind of grandma talk) for some Thai food, give this recipe a try. I’m glad I wandered upon this recipe.
BLAST FROM THE PAST: Here’s a Lemon Cream Pasta with Shrimp I posted back in 2010. Yummmmmy.
Ingredients; I added some sugar snap peas and some soy sauce.
Have every chopped and ready to go. You can do these day ahead if you want.
Saute the shrimp then remove from pan.
In the same pan you sautéed the shrimp in add a little more oil and saute the eggplant.
Add in the shallots and peppers and garlic to the eggplant and stir-fry for 3-4 minutes.
Add in the sugar snap peas and stir just until they start to darken a little; you do’t want lip peas.
Add the shrimp back into the pan; add in the basil and the sauce.
- 2 Tbsp. fresh lime juice
- 1 1/2 Tbsp. Asian fish sauce
- 1 Tbsp. Tamari sauce (or soy sauce)
- 1 1/2 tsp. sugar
- 1 T. + 5 tsp. peanut oil (I used olive oil)
- 2 tsp. toasted sesame oil
- 1 pound large shrimp, peeled and deveined
- 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
- 5 cloves garlic, thinly sliced
- 2 Fresno chilies, seeded and slivered
- 2 c. sugar snap peas, strings removed
- 1 large shallot, thinly sliced (about 1/4 cup)
- 1 cup loosely torn basil leaves
- Lime wedges, for serving
- Cooked udon noodles or rice
- In a small bowl, whisk lime juice, fish sauce, sugar and 2 tablespoons of water.
- In a 12" nonstick skillet, heat 1 Tbsp. olive over medium high heat until very hot; swirl to coat skillet. Add the shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
- Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
- Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.