Pad Thai
Photography by jenn bakos photography
B
angkok native and restaurateur Emshika Alberini is bringing New Hampshire a taste of her home country with both her Littleton restaurant Chang Thai Café and her soon-to-launch brand of food and beverages. Since the restaurant’s opening in 2008, it has garnered awards and praise for its upscale, yet comfortable dining and excellent, authentic dishes. Here she shares a Thai cuisine mainstay that you can try at home.
Pad Thai
INGREDIENTS
14 ounces rice noodles
1/4 cup of vegetable oil
8 ounces of shrimp peeled and deveined
2 eggs, lightly beaten
2 tablespoons of white vinegar
1/4 cup fish sauce
1/4 cup sugar
1/2 teaspoon crushed red pepper
1 cup bean sprouts
2 green onions,chopped
1 lime cut into wedges
1/4 cup chopped, unsalted peanuts
INSTRUCTIONS
1) Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
2) In a small bowl, stir together vinegar sugar, fish sauce and red pepper flakes and set aside.
3) In a large skillet, heat the vegetable oil over medium heat. Add the garlic and cook the shrimp for 1 to 2 minutes or until tender.
4) Whisk the eggs lightly with a fork in a small bowl. Pour into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook.
5) Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce. Sprinkle the green onions, beansprouts and peanuts over the noodles.
6) Toss lightly to combine. Serve warm with lime wedges.
DRINK PAIRING
To complement our Pad Thai, we are paring it with Tamworth Distilling & Mercantile’s White Mountain Gin.
 |
Refreshing Watermelon-Gin Cocktail
Recipe provided by Tamworth Distilling
Muddle a couple of fresh chunks of watermelon with fresh mint, juice from 2 lime wedges (then throw the limes right in) and a shot of White Mountain Gin. Add ice and shake. Top with a splash of soda water and stir.
 |
 |
 |
