Salmon and Shrimp Phad Thai – กุ้งและปลาแซลมอนแผ่นไทย

905679_779815561696_389662409841940469_oSalmon and Shrimp Phad Thai

Ingredients
1 dozen Shrimp, peeled, de-veined
1 8oz Salmon filet, skinned, de-boned, cubed
1 Leek, sliced in 1/8″ rounds
1 cup Red Cabbage, sliced
1/2 cup Carrot, diced or julienne
1 quarter’s width worth of Rice Pasta or Linguini
2 cloves Garlic, minced
1 Egg, beaten
2 Tbsp Ginger, minced
2 Tbsp Tamarind Paste
2 Tbsp Fish Sauce
1 Tbsp Hoisin Sauce
1 cup Bok Choy, chopped or Bean Sprouts
1/2 cup Peanuts, crushed
1 tsp Cayenne Pepper
1 tsp Cumin
1 tsp Crushed Red Pepper
Juice of 1 Lime
Salt & Pepper to Taste
Cilantro for Garnish
Lime Wedges for Garnish
1-2 Tbsp Olive Oil

Directions

  • If using Linguini: In a large pot bring water to a boil. Add salt for seasoning. Add the Pasta and cook till al dente, drain. Toss in olive oil and set to the side.
  • If using Rice Noodles, soak in lukewarm water for 45 minutes to an hour.
  • In a wok or wide skillet, heat the Olive Oil and add the Leek, Cabbage, and Carrots. Toss until tender.
  • Stir in the Egg.
  • Add the Garlic, Tamarind Paste, Hoisin Sauce, Fish Sauce, and Lime Juice.
  • Add the Salmon, Shrimp, Cayenne Pepper, Cumin, and Crushed Red Pepper. Toss over heat until cooked.
  • Toss in the Pasta, Peanuts, and Bok Choy/Bean Sprouts until all is well coated.
  • Add salt and Pepper to taste.
  • Plate and garnish with Cilantro and a Lime Wedge.

Makes about 4 servings

NOTES: Pad Thai ผัดไทย is a common Thai dish that means “fried Thai style”. It usually consists of rice noodles, a sweet sauce, scallions, a protein, peanuts, and bean sprouts, but can also have scallions, cabbage, and other ingredients. This version is my variation, with a little heat added in the form of Ginger and Cayenne Pepper. I also varied by using Leeks instead of Scallion and offering Bok Choy and Linguini as substitutes for ingredients.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.