Grgich Hills Estate Winery

Prawn Pad Thai Noodles

September 5, 2013 • Posted in: Napa Valley Essence (Sauvignon Blanc)

Served with Pad Thai Salad with peanut dressing

Prawn Pad ThaiPair with Grgich Hills Estate Essence; Serves 6-8

Prawns Sate

  • 16 large shrimp, shelled and deveined
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon cilantro, finely chopped
  • 2 tablespoons vegetable oil

Toss the shrimp with the ginger, garlic, curry and one tablespoon oil. Place 2 shrimps on 4 inch bamboo skewers. Heat the remaining oil in a large fry pan and cook the shrimp 3 minutes on each side or until cooked through. Serve with the Pad Thai salad.

Salad Mix

  • 7 ounce rice sticks ½ package # 2
  • 4 ounce been sprouts
  • ½ bunch green onion, sliced
  • ½ bunch cilantro, chopped
  • 1 red bell pepper seeded and sliced thinly
  • 12 ounce cole slaw mix with carrots and red cabbage

Cook the rice sticks in boiling salted water until just cooked about 5 minutes. Drain and rinse to cool under running cold water. Toss noodles with remaining salad ingredients. Toss the salad with the dressing and serve.

Peanut Dressing

  • ½ cup chunky peanut butter
  • ½ cup sweet chili
  • ½ cup peanut oil
  • ¼ cup fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic

Mix all ingredients together thoroughly.

Recipe and photo by Todd Muir and Wine Country Chefs