• 4 oz. of rice noodles
    • 2 tablespoons of olive oil
    • 2 oz. tofu
    • 2 minced garlic cloves
    • 4 big shrimp, peeled and deveined
    • 2 tablespoons of brown sugar
    • 2 tablespoons of fish sauce
    • 1 Egg
    • ½ tablespoon of chili powder (optional)
    • 3 tablespoons of fresh bean sprouts
    • 1 tablespoon of sliced scallions
    • 2 tablespoons of roasted peanuts
    • 1/2 of a lemon
    • 1 tablespoon of sesame seeds
    • 2 tablespoons of tamarind sauce or applesauce (optional)
Pad Thai

  1. Soak the rice noodles in a bowl with water for 10 minutes to hydrate. Drain and set aside.
  2. Then pour 2 tablespoons of olive oil on a pan and put it at medium heat.
  3. Add the tofu, and fry it until brown on all sides. Then add the minced garlic and shrimp. Stirfry for another 3 minutes, stirring constantly, until the shrimp turn pink. Remove shrimp from pan and set aside.
  4. Now add brown sugar with the tofu and the garlic, then fish sauce and tamarind sauce, if using. Cook for a few minutes, until the ingredients have minglged and the sugar has dissolved.
  5. Add the drained rice nooles to the pan. Continue to cook, stirring constantly for about 10 minutes until the flavours are well-blended.
  6. Beat the egg and pour into the pan. Stir until the egg is cooked through and incorporated throughout stirfry. If you wish, add ½ tablespoon of chili powder.
  7. Add the cooked shrimp back into pan and add 1 tablespoon of fresh bean sprouts and the sliced scallions. Heat through, about 1 minute.
  8. Serve it with sprinkled with chopped peanuts and a splash of lemon.

Pinot Noir or Cabernet Sauvignon