Recipe
Prepared by
Chef Greg Foos
The Boca Grande Club,
Boca Grande
Photo by Christine Cunningham
A GASPARILLA MAGAZINE • March/April • 2020
Day Boat
Shrimp Pad Thai
Ingredients:
• 8 ounces uncooked fl at rice noodles (pad
Thai noodles)
• 8 ounces peeled and deveined fresh
shrimp
• 1 cup of broccoli fl orets, blanched
• 2 eggs, scrambled
• 1 red pepper, thinly sliced
• 3 Tbsp vegetable oil
For the Sauce:
• 2 Tbsp sesame oil
• 5 garlic cloves, minced
• 2 Tbsp minced fresh ginger
• 3 Tbsp low sodium soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp fi sh sauce
• 1 Tbsp lime juice
• 1 tsp sriracha
• ¼ cup peanut butter
• ½ cup coconut milk
Garnish:
• ½ cup green onions, sliced thin
• 1 cup bean sprouts
• ¼ cup unsalted peanuts, chopped
• 3 Tbsp basil, chiffonade
Method of Preparation:
Step 1: Cook noodles according to the package directions and drain.
Step 2: Add sesame oil to small sauce pot and put on medium heat. Sauté
the ginger and garlic. Add the remaining ingredients for the sauce and
simmer for 20 minutes.
Step 3: Heat a large skillet or wok over medium-high heat. Add the vegetable
oil. Add the shrimp and red peppers. Stir fry for 2 minutes or just until cooked,
do not overcook. Add the cooked noodles, the sauce and the scrambled
eggs. Cook 1 minute or until everything is hot. Arrange the noodle mixture
into 4 bowls. Garnish with steamed broccoli, green onions, peanuts and bean
sprouts.