The Chef: Armando LitiatcoThe Restaurant: ShokudoThe Dish: Bacon and Shrimp Pad Thai
4 Tbs. of tamarind concentrate2 Tbs. of fish sauce2 Tbs. of brown sugar1 tsp. of paprika1/3 cup of vegetable oil2 Tbs. of onion, sliced fine1/2 tsp. of garlic, minced2 eggs10 shrimp 16-20, peeled and deveined2 Tbs. of bacon, chopped1/2 pack of rice noodles (pho noodles)4 Tbs. of bean sprouts1 Tbs. of scallion, chopped2 Tbs. of fresh cilantro1 lime3 Tbs. of carrots, shredded2 Tbs. of roasted peanuts
Method of Preparation:
-Start by making a pad thai sauce. In a wok or pan, add tamarind concentrate. You can purchase this or make it by boiling tamarind seeds in water and letting it reduce.
-Also, add fish sauce, brown sugar and paprika. Reduce the sauce until it has a thick consistency.
-Next, add a little oil in another wok or pan and cook onions, garlic, egg, shrimp and bacon.
-When the shrimp is almost cooked, toss in rice noodles. You will need to soak the rice noodles in water for about one hour before cooking them.
-Lastly, pour in the pad thai sauce and mix it all together.
Top the pad thai with bean sprouts, scallion, cilantro, wedge of lime, carrots and peanuts.
Serving Suggestion: Thai Beer
FOR MORE INFORMATION:
Take a printed copy of the recipe to the restaurant and get a complimentary dessert. (Valid one per table, until one month after the air date.)
Shokudo4740 Northeast 2nd AvenueMiami, FL 33137(305) 758-7782www.shokudomiami.com