Shrimp Pad Thai and a Delicious Side Salad

Genes are funny things. A gene can be lurking in a parent who doesn’t even know it’s there and then, years later, a child finds out through a blood test that she’s inherited one gene from each parent that has given her some gluten intolerance. That child would be my daughter and both my husband and I each gave her a gene that was recessive in us but in her…not so much. Thankfully, it’s not a severe intolerance.  She had complained about some digestive issues ever since college and recently had a blood test done to find out what was causing it.
 

So why do I have a plate full of pasta pictured as I’m talking about gluten intolerence?  That’s because it’s not pasta at all but wide rice noodles. For all of you who have family members or friends who have a gluten intolerance and still want to serve them a delicious meal, this is a recipe that will satisfy everyone at the table.  It was pictured in a recent Williams Sonoma catalog and found on their website.

I served this Asian-style salad that I found on Food and Wine with our meal and also some roasted asparagus.  The dressing is slightly creamy and the toasted macadamia nuts and sesame seeds gave it a nice crunch.  The salad was supposed to include Enoki mushrooms but, since I couldn’t find them, I substituted cucumber which gave the salad a nice refreshing flavor. 

The dinner was a wonderful combination of flavors! 

Serves 4

Wide Rice Noodles (found in the Asian aisle of your food store), 14-16 oz package

1 Tbs. canola oil
1 lb. (500 g) large shrimp, peeled and deveined (I used about a half pound more)
3 eggs, lightly beaten
1/2 cup Pad Thai noodle sauce, plus more, to taste (I used Annie Chun brand)
2 green onions, white and light green portions, sliced
2 carrots, peeled and julienned
1 cup (4 oz./125 g) bean sprouts

1/4 cup (1 oz./30 g) chopped unsalted roasted peanuts
Chopped cilantro leaves for garnish
Lime wedges for serving

Bring a large pot of salted water to a boil over high heat.

Meanwhile,
in a very large nonstick sauté pan or wok over medium-high heat, warm
the oil. Add the shrimp and stir-fry until opaque throughout, 2 to 3
minutes. Using a slotted spoon, transfer the shrimp to a bowl.

Add
a little more oil to the same pan to heat and then add the eggs,
stirring occasionally, until lightly set but still soft, about 1 minute.
Transfer the eggs to the plate with the shrimp. Remove the pan from the
heat.

Add the rice noodles to the boiling water and cook
until barely al dente, 3-4 minutes. Drain the noodles thoroughly and
transfer to the pan or wok.

Place the pan over medium heat and
return the shrimp and eggs to the pan. Add the noodle sauce, green
onions, carrots and the bean sprouts. Cook, using tongs to lift and toss
the noodles constantly, until the ingredients are well blended and
heated through, about 1-2 minutes Taste and add more noodle sauce if
desired, tossing to combine.

Transfer the noodles to a platter or serve right from the pan.

Pass the chopped peanuts, extra cilantro leaves and lime wedges at the table.

Adapted from Food and Wine
Printable Recipe

SERVINGS: 6

2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 tablespoon white wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 teaspoon finely grated fresh ginger root
1 teaspoon Asian sesame oil
1 large garlic clove, minced
1/2 teaspoon Sriracha chili sauce or other hot chili sauce (I used Cholula Chili Lime sauce)
1/4 cup vegetable oil
Salt and freshly ground pepper
1/2 cup macadamia nuts (3 ounces)
1 tablespoon sesame seeds
A clam shell of organic baby mixed greens – about 1/2 to 3/4 pound
1 large cucumber, seeded and sliced

In
a blender, combine the mayonnaise, rice and white wine vinegars, soy
sauce, honey, ginger, sesame oil, garlic and chili sauce and process to
mix. With the machine on, blend in the vegetable oil in a thin stream.
Scrape the dressing into a small bowl and season with salt and pepper.

In a medium skillet, cast iron preferably, toast the macadamia nuts
over moderately low heat, shaking the skillet, until the nuts are a deep
golden brown, 4 to 5 minutes. Transfer the nuts to a plate to cool. Add
the sesame seeds to the skillet and toast until a deep golden brown,
about 3 minutes. Transfer the sesame seeds to a plate to cool. Coarsely
chop the macadamia nuts and mix with the toasted sesame seeds.

In a large salad bowl, toss the baby greens with the sliced cucumbers.
Pour the dressing over the salad and toss well. Scatter the toasted
macadamia nuts and sesame seeds all over the salad and toss briefly once
more and serve.