Ingredients
1 lb rice stick noodles (thicker, not angel hair)
1/2c julienned ginger root
1 tsp salt
peanut oil for stir frying VEGGIES:
2 onions or 3 shallots, thinly sliced
1 c cremini or other mushrooms
1 red pepper, sliced
1 large carrot, shaved
4-5 c Chinese cabbage, chopped
5 scallions, chopped; reserve half.
2 T pad Thai sauce
SAUCE
5 tsp fish sauce
2T lime juice
3 T agave nectar
4 garlic cloves, smashed & chopped
14 oz can unsweetened coconut milk
1 whole serrano pepper
1 lb fish balls
1 lb peeled raw shrimp
1 med. ripe pineapple, peeled cored and julienned
3/4 c cilantro, chopped
adobo to taste
(1 c peanuts, roasted and coarsely ground)
Sriracha sauce
Preparation
Put large pot of water on to boil for noodles. Soak dry noodles in warm water 15 min; drain. Add salt to ginger root, let sit 15 min; rinse, drain, squeeze.
Heat peanut oil in wok, then stir fry onions and ginger, then mushrooms, pepper, carrot, cabbage. Add pad thai sauce and half of scallions when veggies are tender and reduced in volume. Remove from wok and set aside.
Add soaked noodles to boiling water; turn off heat and let sit 15 minutes, then drain and rinse with cold water.
Mix SAUCE in small bowl: fish sauce, lime juice, agave, garlic, serrano pepper and coconut milk. Pour into wok and bring to boil. Add fish balls and shrimp, stir occasionally until cooked through.
Add veg on top of shrimp, then pineapple, half of cilantro and remaining half of scallions. Stir fry all briefly to blend, adding adobo to taste.
Serve in shallow bowls over noodles, garnished with peanuts and more cilantro, Sriracha as desired.
