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Entrees
Thai
4 - 6 servings
20 minutes
25 minutes
4 oz. Rice Noodles
Boiling Water
10 pods Melissa’s Sweet Tamarind
1 1/2 teaspoons Pomegranate Molasses
2 tablespoons Fish Sauce
1 1/2 tablespoons Oyster Sauce
2 tablespoons Lime Juice
1 teaspoon Crushed Red Chile
3 tablespoons Extra Virgin Olive Oil
1/2 Melissa’s Perfect Sweet Onion - thinly sliced
Sea Salt and Freshly Ground Pepper - to taste
2 cloves Melissa’s Peeled Garlic - crushed
1 pound Melissa’s Gai Lan - ends trimmed; chopped
8 Fresh Button Mushrooms - ends trimmed; quartered
½-pound Thinly Sliced Chicken
½-pound Cooked Shrimp
1 1/2 cups Bean Sprouts - rinsed
2 teaspoons Minced Ginger
4 Large Eggs - beaten
1/3 cup Roasted Peanuts - chopped
4 Scallions - ends trimmed; cut into rounds
Place the noodles in a bowl with boiling water. Soak them for 6-8 minutes or until just tender, stirring occasionally. Drain, rinse and set aside.
Peel the tamarind pods and discard the shells. Squeeze the pulp between your fingers to discard the seeds.
In a blender pitcher, purée the tamarind pulp, pomegranate molasses and the next 4 Ingredients. Set aside.
In a large sauté pan, heat the olive oil. Add the onions, season with the salt and pepper and sweat them, about 5 minutes. Now add the garlic and the next 3 ingredients and cook until the meat is cooked through and the vegetables are tender but still crisp, about 5 minutes. Stir in the noodles, shrimp, bean sprouts, ginger, eggs and the pomegranate molasses mixture. Sauté for 4 or 5 minutes to heat the sauce.
To serve, place the Pad Thai into a serving bowl and garnish with peanuts and scallions.
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