Pad Thai is so versatile, instead of shrimp you can use pork or beef or all of them together. I had some shrimps on the freezer so that made my choice simple.
Easy to prepare, therefore make sure all your ingredients are ready prior to starting cooking. I also did something a bit different, I crushed the garlic with sea salt and made it into a paste, a technique that I have learned this summer. The taste was wonderful, and as you know my cooking does not have too much garlic, so by making a paste, the flavor of the garlic-infused itself with the flavors and the garlic cooked faster. Slicing the carrots very thin accelerates the cooking process.
With the red curry, it is up to you. It is spicy therefore you can control the amount of heat you enjoy by adding less than I did at the beginning, and adding it as you go along while you taste it. I love it because the flavor burst into your mouth while you are eating and with each bite, the heat diminishes.
A quick splash of lemon, or lime if that is what you have on hand, at the last minute brings all the flavors together.
Pad Thai Soup with Shrimps and Vegetables
Amount Per Serving
Calories 129Calories from Fat 9
% Daily Value*
Vitamin A 2765IU55%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
In a large heavy bottom pan add the chicken stock, shallot, ginger, sugar, carrot and bring to a simmering boil.
On a cutting board mash, the 2 garlic cloves add sea salt and smash the garlic and salt together with the blade of your knife, the flat part of the knife. Continue the process until you have a chunky paste. Add the garlic paste to the chicken stock.
Add the red curry and the mushrooms.
Add the Pad Thai noodles and cook for 3 minutes. Add the shrimps and the bok choy and cook until the noodles are cooked.
Serve in a bowl, garnish with red chili peppers slices, scallions and sprinkle lemon juice over it.