Lobster Pad Thai
BY CHEF KATHRYN KELLY INGREDIENTS 3 cups rice noodles 2 tablespoons tamarind paste ½ cup warm water 1 tablespoon fish sauce 1 tablespoon tamari sauce or light soy sauce 1 tablespoon rice wine...
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Cooking tools:
- Wok
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Spoon
- Stove
- Plate
- Serving bowl
Ingredients
- 3 cups rice noodles
- 2 tablespoons tamarind paste
- ½ cup warm water
- 1 tablespoon fish sauce
- 1 tablespoon tamari sauce or light soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons palm sugar
- 2 tablespoons nam prik pao (optional)
- 1 tablespoon plus 2 teaspoons peanut oil
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 3 scallions, thinly sliced on the diagonal
- 1 small leek, thinly sliced
- 1 cup lobster, shrimp, chicken, or pressed tofu pieces
- 2 eggs, beaten
- ¼ cup coarsely chopped cilantro
- 2 tablespoons toasted sesame oil
- 2 lime wedges
- 1 tablespoon chopped roasted peanuts
- 1 tablespoon slivered daikon radish, salted (optional)
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