{"id":62048,"date":"2021-03-28T13:59:14","date_gmt":"2021-03-28T17:59:14","guid":{"rendered":"https:\/\/www.oeno.ca\/non-classifiee\/pad-thai-du-fit-cook\/"},"modified":"2023-11-28T14:19:52","modified_gmt":"2023-11-28T19:19:52","slug":"pad-thai-du-fit-cook","status":"publish","type":"post","link":"https:\/\/www.oeno.ca\/en\/accords-mets-et-vins-en\/pad-thai-du-fit-cook\/","title":{"rendered":"FIT COOK PAD THA\u00cf"},"content":{"rendered":"

Recipe by : Le Fit Cook
\n<\/span>Wine pairing<\/span><\/span>\u00a0: Cave Spring Riesling Dry Niagara Peninsula<\/a>
\n<\/span>Price : $15.95 | SAQ Code: 14327039<\/span><\/span>\u00a0<\/span><\/h4>\n

Serves 2<\/span><\/span>\u00a0<\/span><\/h4>\n

<\/h2>\n

Ingredients<\/span><\/h2>\n

Pad Tha\u00ef<\/span><\/h4>\n
    \n
  • 200 g extra-firm tofu, crumbled<\/span>\u00a0<\/span><\/li>\n
  • 200 g shrimps of your choice<\/span>\u00a0<\/span><\/li>\n
  • 2 eggs\u00a0<\/span>\u00a0<\/span><\/li>\n
  • 4 green onions, coarsely chopped<\/span>\u00a0<\/span><\/li>\n
  • 300 g rice vermicelli, cooked<\/span>\u00a0<\/span><\/li>\n
  • 2 cups (500 ml) bean sprouts<\/span>\u00a0<\/span><\/li>\n
  • \u00bc cup (60 ml) cilantro, chopped<\/span>\u00a0<\/span><\/li>\n
  • \u00bc cup (60 ml) unsalted peanuts, chopped<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

    Sauce<\/span><\/h4>\n
      \n
    • \u00bc cup (60 ml) tamarind sauce (or hoisin sauce)<\/span>\u00a0<\/span><\/li>\n
    • 2 tbsp (30 ml) light soy sauce<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) fish sauce<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) maple syrup<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) paprika<\/span>\u00a0<\/span><\/li>\n
    • Sriracha, to taste<\/span>\u00a0<\/span><\/li>\n
    • 2 garlic cloves, grated<\/span>\u00a0<\/span><\/li>\n
    • 1 tbsp (15 ml) ginger, grated<\/span>\u00a0<\/span><\/li>\n
    • 1 lime (juice only)<\/span>\u00a0<\/span><\/li>\n<\/ul>\n

      Steps<\/span><\/h2>\n
        \n
      1. Preheat oven to 400.\u00a0<\/span>\u00a0<\/span><\/li>\n
      2. Place all sauce ingredients in a bowl. Mix well.<\/span>\u00a0<\/span><\/li>\n
      3. In another bowl, add the tofu and 2 tbsp (30 ml) of the sauce. Mix well and transfer to a parchment-lined baking sheet. Bake for 20 minutes.<\/span>\u00a0<\/span><\/li>\n
      4. In a wok (or large skillet) over high heat, sear shrimp for 1 minute on each side. Remove from wok.<\/span>\u00a0<\/span><\/li>\n
      5. Add a drizzle of oil to the wok and cook the eggs to make scrambled eggs.\u00a0<\/span>\u00a0<\/span><\/li>\n
      6. Add the green onions, cooked rice vermicelli, roasted tofu, bean sprouts, sauce and coriander to the wok. Cook over high heat for 2-3 minutes to make pad thai.<\/span>\u00a0<\/span><\/li>\n
      7. Serve pad thai with shrimps, peanuts and an extra drizzle of sauce.<\/span>\u00a0<\/span><\/li>\n<\/ol>\n

        Tip<\/span><\/h2>\n

        Tamarind is sold as a thick paste in the Asian food section. To make a sauce, you need to dissolve it in a little boiling water. Simply place 3 to 4 <\/span>spoonfuls<\/span> of tamarind in a bowl with the same amount of boiling water and leave to soften for 5 minutes. Then mix well and strain through a sieve to obtain a smooth tamarind sauce! This dried fruit is at the <\/span>hea<\/span>rt of a multitude of Asian recipes and brings an interesting fruity taste to this pad <\/span>thai<\/span> recipe. If this adventure <\/span>isn’t<\/span> for you, you can always replace the tamarind sauce with hoisin sauce.<\/span><\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

        Recipe by : Le Fit Cook Wine pairing\u00a0: Cave Spring Riesling Dry Niagara Peninsula Price : $15.95 | SAQ Code: 14327039\u00a0 Serves 2\u00a0 Ingredients Pad Tha\u00ef 200 g extra-firm tofu, crumbled\u00a0 200 g shrimps of your choice\u00a0 2 eggs\u00a0\u00a0 4 green onions, coarsely chopped\u00a0 300 g rice vermicelli, cooked\u00a0 2 cups (500 ml) bean sprouts\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":59163,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_wds_title":"","_wds_metadesc":"","_wds_focus-keywords":"","_wds_meta-robots-adv":"","_wds_meta-robots-noindex":false,"_wds_meta-robots-nofollow":false,"_wds_meta-robots-index":false,"_wds_meta-robots-follow":false,"_wds_autolinks-exclude":false,"_wds_canonical":"","_wds_opengraph":[],"_wds_twitter":[],"wds_primary_category":1,"footnotes":""},"categories":[131],"tags":[134],"class_list":["post-62048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-accords-mets-et-vins-en","tag-vin-blanc-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/comments?post=62048"}],"version-history":[{"count":0,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/posts\/62048\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media\/59163"}],"wp:attachment":[{"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/media?parent=62048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/categories?post=62048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oeno.ca\/en\/wp-json\/wp\/v2\/tags?post=62048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}