Shrimp Stir Fry With Pad Thai Sauce
A quick and delicious shrimp stir fry packed with vegetables and a tangy Pad Thai Sauce
Servings: 4 servings
Ingredients
Pad Thai Sauce
- ¼ cup tamarind paste (or substitute with 2 tablespoon fresh lime juice mixed with 1 tablespoon brown sugar)
- ¼ cup water
- ¼ cup fish sauce
- 3 tablespoon fresh lime juice
- 2 tablespoon raw or brown sugar
- ½ cup roasted, unsalted peanuts, finely chopped
Stir fry
- ¼ cup avocado or coconut oil
- 24 large or jumbo raw, frozen, unpeeled shrimp, thawed and peeled
- 2-3 heads baby Bok Choy
- 1 large red pepper, seeded and cut into 1" dice
- 2 cups snow peas, approximately
- 1 tablespoon garlic, chopped
- 3-4 green onions
- ¼ teaspoon dried chili flakes, or more to taste
For garnish
- 1 cup cilantro leaves, rinsed
- lime wedges
- dried chili flakes
- extra chopped peanuts
Instructions
For the pad thai sauce
- Mix together tamarind paste, water, fish sauce, lime juice and sugar. Set aside with peanuts.
For stir fry
- Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
- Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Rinse under cold water and dry. Chop into 1 inch pieces.
- Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
- Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
- Add shrimp and stir-fry for 2 minutes. Add peppers, peas, green onions, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
- Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.
Notes
If the sauce is too thin for your liking, dissolve 1-2 teaspoon of cornstarch in 2-3 tablespoon cold water and stir into sauce at the end and let boil for a few seconds to thicken.