Shrimp Pad Thai
by Jhanaya Belle
After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / CLEO TV
Ingredients
- 2 Tablespoon Olive Oil
- Salt to taste
- Pepper to taste
- 2 Tablespoon chili Flakes
- 1 Tablespoon Peanut butter
- ½ cup chopped green onions
- 2 medium shallots thinly sliced
- 3 large eggs
- 2-3 Tablespoon Thai Curry
- 1 lb. Shrimp
- 1 lb. Thai Rice Noodles (Boiled according to package instructions)
- 1 bulb roasted garlic
- ¼ cup brown sugar
- ½ cup chopped peanuts
- 2 limes
- ½ cup of bean sprouts
- 12 ounces coconut milk
- 1 tablespoon fish sauce
- .
Instructions
Place a large wok over high heat, add the olive oil shallots and green onions and stir. Next squeeze in the roasted garlic, add the shrimp, 1 tbs of chili flakes and fish sauce and stir. Add your three eggs and scramble the eggs in the pan with the rest of the ingredients. Add the coconut milk, brown sugar and peanut butter and mix well. squeezing the juice of two limes into the mixture, and then add the Thai Curry and mix well. Add the rice noodles, and gently fold into the sauce, then add the bean sprouts, and gently continue to fold into the sauce. Sprinkle the remainder of the crushed red pepper flakes on top, and squeeze lime juice onto the completed dish. Garnish with chopped peanuts and serve.
