- Servings: 4 to 6.
This recipe is from Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes, Darina Allen's masterful home gardening guide and cookbook. In its introduction she writes, "Romanesco or broccoli florets are a delicious and nutritious addition to this Pad Thai, the famous Thai noodle dish. Use organic ingredients where possible."
- 8 ounces rice noodles
- 1 tablespoon tamarind paste
- 2 tablespoons fish sauce (nam pla)
- 1½ tablespoons light brown sugar
- 2 tablespoons freshly squeezed lime juice
- ¼ pound Romanesco or broccoli florets
- ¼ pound carrots, cut into julienne
- ⅓ cup vegetable oil
- 2 teaspoons crushed garlic (about 5 cloves)
- 1 teaspoon grated fresh ginger
- 16 large wild shrimp, cooked and peeled
- 2 organic eggs, beaten
- 3 or 4 spring onions or scallions, sliced at an angle
- 2½ ounces fresh bean sprouts
- 3 tablespoons salted peanuts, roughly chopped
- TO GARNISH:
- 3 tablespoons chopped fresh cilantro
- lime wedges
- 1 tablespoon sesame seeds
- red pepper flakes (optional)
- FOR THE CRISPY ONIONS:
- 4 to 6 small onions or shallots
- sunflower oil, for frying
- Put the noodles in a bowl, cover with water, and leave for about an hour.
- To make the crispy onions, peel and slice the onions or shallots very thinly. Separate the rings and allow to dry for several hours.
- Meanwhile, whisk the tamarind paste, fish sauce, sugar, lime juice, and 3 tablespoons of water in a bowl.
- Blanch and refresh the Romanesco or broccoli florets and carrots in boiling salted water—3 minutes for the broccoli, 2 minutes for the carrots—until al dente.
- To make the crispy onions, heat the oil to 350°F in a wok or deep-fat fryer. Deep-fry for 2 to 3 minutes until golden. Spread them out on paper towels in a single layer and let cool.
- Drain the noodles.
- Heat a wok over high heat, add the oil, and continue to heat until almost smoking. Add the garlic and ginger, toss quickly, then add the peeled shrimp and cook for 1 to 2 minutes. Transfer to a plate.
- Add the noodles to the wok and stir-fry for a minute. Pour in three-quarters of the tamarind paste and fish sauce. Toss to coat the noodles, push to the side of the wok, and add the whisked eggs. Stir to scramble a little then add the shrimp, Romanesco or broccoli florets, carrots, spring onions, bean sprouts, and half of the salted peanuts. Add the remainder of the tamarind/fish sauce. Toss, taste, and correct the seasoning with more fish sauce and lime juice if necessary.
- Divide among four shallow hot plates. Garnish with the remaining peanuts, cilantro sprigs, and a sprinkle of sesame seeds.
- Serve each with a lime wedge and a sprinkling of crispy onions and red pepper flakes if you crave some extra oomph. Enjoy.
From Grow Cook Nourish: A Kitchen Garden Companion in 500 Recipes by Darina Allen. © 2017, published by Kyle Books. Photography by Clare Winfield. Published with permission.