Peanut Butter Shrimp Pad Thai

An unforgettable thick spiced sauce over shrimp and rice noodles

     lunch supper seafood warm asian

Part 1: Shrimp

Good UnitsBad UnitsItemDirections
1 kg2.2 lbsShrimpThaw, peel, get them relatively dry in strainer or paper towel
30 - 50 gLarge spoonfulButterMelt in frying pan
1 - 2 clovesGarlicChop, add to pan
1 kg2.2 lbsPeeled shrimpSauté in pan
1/2LemonPress juice on top of cooking shrimp
Cooked shrimpWhen fragrant and cooked, transfer to bowl or plate, including juices
The sauce, before stirringCooked shrimp

Part 2: Spiced coconut and peanut butter sauce

Good UnitsBad UnitsItemDirections
2.2 gNutmegAdd to bowl1
3.0 gCorianderAdd to bowl1
1.5 gCinnamonAdd to bowl1
2.0 gWhite pepperAdd to bowl1
2.5 gTurmeric powderAdd to bowl1
8.0 gPaprikaAdd to bowl1
10 gGingerFinely chop, set aside
10 gGarlicFinely chop, set aside
A lotOlive oilHeat on low in large saucepan
Finely chopped garlic and gingerAdd to warm heated oil. Gently sizzle for 5 minutes
bowl1Add to warm heated oil. Gently sizzle, careful to keep heat low
800 gCoconut milk / creamAdd to saucepan
25 gKikkoman soyasauceAdd to saucepan
10 gRice vinegarAdd to saucepan
20 gHoneyAdd to saucepan
125 gPeanut butterAdd to saucepan
Judgement callCayenne pepperAdd to saucepan
~ 5 gSaltAdd to saucepan, tweak after

Part 3: Combine, stir

Stir well, then combine the shrimp and the peanut butter sauce

Commentary, extra notes

This recipe scales well; just multiple everything by how many kg of shrimp you have. E.g. 1.5 kg shrimp would be 3.3 g nutmeg

Freezes well

It’s really important to keep the olive oil at a low temperature to not burn the gentle aromatics being added in