Phat Thai with Rock Shrimp and Egg Crepe
November 11, 2016
By Harold Dieterle
Print Recipe
Dried Rice Noodles Ingredients :
10 ounces dried rice noodles Directions :
Soak the rice noodles in warm water for about 10 minutes.
Phat Thai Sauce Ingredients :
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7 ounces shrimp paste in oil 8 ounces tamarind 1 tablespoon Thai dried ground chili 2 tablespoons granulated sugar Fish sauce, to taste Directions :
In a sauce pan, fry the shrimp paste for 1 minute , add remaining ingredients and cook for 5 minutes . Chill and reserve.
Egg Crepe Ingredients :
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8 eggs, beaten 4 tablespoons blended oil Directions :
In a non-stick pan on medium heat, add the oil. Once shimmering, add 2 of the eggs at a time and swirl the eggs around to create a super thin egg crepe. Cook for 1 minute and remove from pan. Transfer into a mixing bowl and reserve. Repeat until you have 4 crepes.
To Assemble Ingredients :
Rice noodles, soaked 1/4 cup oil 1 pound rock shrimp 3 tablespoons shallots, sliced 2 tablespoons garlic, minced 2 tablespoons garlic chives, chopped 2 tablespoons fermented radish 1 cup white bean curd, small dice 2 tablespoons shrimp stock Phat Thai sauce, as needed Fish sauce, to taste Directions :
In a wok on very high heat, add the oil. Once the oil is hot, add the shrimp. Cook for 30 seconds. Next add the shallots, garlic, radish, bean curd and noodles. Cook for 1 minute, add the phat Thai sauce and shrimp stock. Cook until the liquid evaporates, about 1 minute . Season with fish sauce and toss in the egg crepes.
