Shrimp Pad Thai

Sauce
3 tbs Aji Mirin
3 tbs Thai Peanut Satay Sauce
2 tbs Tamarind Paste
1 tbs Fish Sauce
1 tbs Chili Paste*

Noodles & Shrimp
8 oz Rice Noodles
1 lb Fresh Shrimp (cleaned and peeled)
1-1/2 Cups Snow Peas
1 Red Bell Pepper (sliced)
4 Green Onions (sliced)
4 Cloves of Garlic (minced)
3 tbs Canola Oil
1/4 tsp Sesame Oil

*Only use 1 tsp if you prefer mild spice

(1.) Combine all sauce ingredients and mix thoroughly. Set aside. (2.) Soak dry noodles in 4 to 5 quarts of hot water. (3.) In a wok or a deep skillet, heat 1-1/2 tsp canola oil and the sesame oil to saute the garlic and shrimp. Once cooked, remove shrimp and garlic immediately from pan but keep juices. (4.) In the same skillet, add remaining canola oil and saute the peppers for 2 minutes. Then add the green onion and then the snow peas and cook for an additional 2 minutes.  (5.) Return shrimp and garlic to wok and reduce heat. Drain noodles and rinse with water. (6.) Add noodles and sauce to wok and mix thoroughly. Heat for 2 minutes and serve. Once on the plate, add cilantro as a garnish and add a squirt of lime.

A-Roi-Mak!

Hint: I used the products pictured below. You can use pork, beef or chicken instead of shrimp and virtually any veggies you like. Just be sure to marinate the meat in 50/50 Aji Mirin and Soy Sauce.

PS... I know it seems like a LOT of ingredients to buy – but you only need a little each time so they last a while. You can always buy a bottle of Pad Thai sauce to avoid buying those ingredients. I like less salt, so I make it by combining the ingredients so I can control the flavor.