When scrolling through our @Wine_365 Instagram feed, we happened upon Trina Gooden’s picture below and knew this perfect pairing moment was just the right fit for our Photo Friday feature.
Trina Gooden, also known as @chickonthescene on Instagram, is a WSET Level 2 Student who also enjoys cooking in her free time. Read her delicious gluten-free recipe below.
Trina Gooden’s Pad Thai Recipe:
Pad Thai Sauce Ingredients
4-5 tablespoons of fish sauce
3 tablespoons tamarind paste
1 tablespoon of lime juice (probably more like 2)
1 tablespoon rice vinegar
3 tablespoons of sugar (I use raw cane sugar)
Pad Thai Noodles Ingredients
2 tablespoons of vegetable oil or coconut oil
2 cloves minced garlic
½ pound of large shrimp peeled & deveined
14 oz. noodles
2 teaspoons paprika
3 green onions cut into 1 inch pieces (or however you like them)
¼ roasted peanuts (chopped) (optional)
1 cup of beansprouts or shredded carrots
- In a small bowl, combine the ingredients until sugar is dissolved. Set aside.
- Heat large pot of water until it is hot. Turn off heat.
- Add noodles, let them soak for 10 minutes until they are no longer hard. Don’t completely cook the noodles. Drain noodles and rinse in cold water.
- For starters, I like to use a cast iron skillet. Heat up the pan, add the oil to coat the pan, add the garlic, and stir until the aroma fills the area.
- Now add the eggs. Once you see them start to set, begin to scramble. I slide them over to one side of the skillet and add the shrimp on the other side. Shrimp is seasoned with salt, pepper, and Trader Joe’s 21 Seasoning Salute.
- Cook shrimp until no longer pink.
- Add in noodles to eggs and shrimp in the pan, begin to mix everything, then grab your sauce and slowly pour it in and mix. Cook for about 2 minutes.
- Finally, garnish with green onions and bean sprouts or carrots. Cover and steam for a minute
Voilà! Your Pad Thai is ready. Highly recommended to serve with Poema Cava!