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Pat Maphraw

January 17, 2017

Pat Maphraw

 

Ingredients:

Pretty Thai® Lemongrass-Lime Dressing
Pretty Thai® Seasoning Salt
Pretty Thai® Thai Chili Powder, as desired
1 lb Shrimp (31-35 peeled and deveined)
1 bag Thin Rice Noodles (soak in luke warm water for 1- 1 1/2 hours, drain water, separate into 4 equal portions) - We recommend “3 Ladies brand”
2 medium shallots, peeled and sliced thin, lengthwise
2 tbsp Oil (canola, vegetable, or coconut) (best if oil is poured into a squeeze bottle for ease of use)
1 - 13.5 oz. can coconut milk
1 large zucchini and/or squash, cut into small quartered pieces
1 large handful Thai Basil
1 pint grape or cherry tomatoes, halved
1 large handful Sunflower Sprouts

 

Directions:

1).  Add 1 tbsp of oil into a wok or small sauté pan.  Heat on medium high heat and add in shrimp.  Sauté until the shrimp are browned and have gone from translucent to opaque.  Remove the shrimp from the wok and set aside.

2). In the wok, add 1 tbsp of oil and toss in squash, shallots, and 1/4 tsp Pretty Thai® Seasoning Salt.
3). Cook until browned.
4). Add 1 portion of noodles and a ring of oil and start to work the noodles with the wok spatula or regular spatula, tossing and turning the noodles to cook until translucent.
5). Now add 1-2 tbsp Pretty Thai® Lemongrass-Lime Dressing, allowing the dressing to soak into the noodles.
6). Once the dressing has all but reduced, add 1/4 cup of coconut milk and toss noodles to evenly coat. Adjust the seasoning by adding more Pretty Thai® Seasoning Salt and Pretty Thai® Thai Chili Powder.
7). Add the tomatoes and the Thai basil and cook for at least 5 seconds (*note - if you add the Thai basil after you turn off the heat, the basil will get steamed and turn black, making it taste bitter).
8). Turn off heat, plate, and garnish with the sunflower sprouts.
9). Repeat for the remainder of noodles and Enjoy!!!

 

Watch how to make in the video below!

 

 

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