This fabulous entree was shared with us by Chef Noelle Barille of Oceania Cruise Lines at our Red Ginger cooking class.

                                                      Lobster Pad Thai

(Serves 2)

If pasta is your comfort food, this noodle dish is easy to make and fun to serve as an alternative to Italian pasta. It’s comfort food extraordinaire! We make it in a wok in class, but if you have a large saucepan, that will work just fine.

Ingredients

8 ounces rice noodles
1 tablespoon dried shrimp
2 tablespoons fish sauce
2 tablespoons nam prik pao (Thai chili paste)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 ounce palm sugar (or brown sugar)
1 tablespoon plus 2 teaspoons peanut oil
3 cloves garlic, finely minced
1 tablespoon finely minced ginger
2 scallions plus 1 scallion, thinly sliced on the diagonal
1 Thai bird chili, minced
1 small leek, thinly sliced
1 cup lobster pieces
3 eggs, beaten
1/2 cup bean sprouts
1/4 cup coarsely chopped cilantro
2 tablespoons toasted sesame oil
2 lime wedges
1 tablespoon chopped roasted peanuts

Directions

Soak the rice noodles in warm water for 20 minutes and drain well. Soak the dried shrimp in cool water for 30 minutes. Drain and finely chop.

Whisk together the fish sauce, chili paste, soy sauce, rice wine vinegar, and palm sugar. Set aside.

Heat 1 tablespoon of the peanut oil in a wok over medium-high heat. Add the garlic, ginger, and 2 of the scallions and heat for 30 seconds to release their aromas. Push the garlic, ginger, and scallions to one side of the wok, off the direct heat of the bottom. Quickly add the shrimp, Thai bird chili, leek, and lobster pieces and cook until the lobster turns opaque, about 1 to 2 minutes. Mix in the garlic, ginger, and scallions.

Working quickly, add the noodles and stir-fry for 30 seconds. Push the mixture to the edge of the wok. Add the remaining 2 teaspoons of peanut oil to the wok and add the eggs. Cook the eggs for 15 seconds and then stir them in with the other ingredients.

Add the fish sauce mixture. Stir-fry to incorporate, adding water if needed to moisten the noodles.

Fold in the bean sprouts and cilantro. Adjust seasoning with more chili paste and fish sauce as needed. Finish with the toasted sesame oil.

Garnish with the lime wedges, peanuts, and the remaining scallion. Serve immediately.

Bon Appetit!!

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