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Shrimp Pad Thai

CPARKTX
CPARKTX Posts: 2,095
in EggHead Forum
This turned out really well; sorry for the poor photos, woking is too fast paced to pause for photos. 




LBGE & SBGE.  Central Texas.  
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Comments

  • pgprescott
    pgprescott Posts: 14,544
    Like. Like. Like. 
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  • 500
    500 Posts: 3,194
    Notice!  Pad Thai is tasty. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Botch
    Botch Posts: 17,726
    Did you dump everything in the wok at once, or is your first pic the "plated" pic?  
    Come to think of it, the ingredients in Shrimp Pad Thai probably all cook at the same high speed, that'd probably work fine.  
    Dang it, I'm hungry now.  

    Counting to ten only makes it Premeditated.

    Ogden, UT, USA

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  • Lvnthedrm
    Lvnthedrm Posts: 153
    Looks good. Great job. Big fan of pad thai...have yet to make it myself but its on the to try list
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  • CPARKTX
    CPARKTX Posts: 2,095
    @Botch no I did shrimp first and removed; then egg; then added noodles; then everything else. 
    LBGE & SBGE.  Central Texas.  
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  • Botch
    Botch Posts: 17,726
    Thanks!  

    Counting to ten only makes it Premeditated.

    Ogden, UT, USA

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  • Scottborasjr
    Scottborasjr Posts: 3,494
    edited August 2015
    God that looks great. I love pad Thai and the only place that does it right around me is expensive. I really gotta try this Woking thing.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • CPARKTX
    CPARKTX Posts: 2,095
    @Scottborasjr I was late to the woking, but really glad I finally started. Super fast and easy and you can make things just the way you like them (and healthy). 
    LBGE & SBGE.  Central Texas.  
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  • CDPlaya
    CDPlaya Posts: 81
    How did you stir fry ? Instructions say never use while lid is open.. Not being a EggCop but I am a newbie
    "One Job at a Time, One Day at a Time" 
    " Stop and smell the Roses " Life is too Short
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  • CPARKTX
    CPARKTX Posts: 2,095
    @CDPlaya you stir fry with the lid open. There is nothing wrong with that, though it doesn't really play to the Eggs strengths. 
    LBGE & SBGE.  Central Texas.  
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  • smbishop
    smbishop Posts: 3,062
    Most Eggcellent.  Thank you for sharing!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Looks like you nailed it!!! I love Pad Thai. Wokkin on the egg is prolly the fun I have when cooking on the egg.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • PASmoke
    PASmoke Posts: 279
    Through the center of the uprights from 45 yards! Nicely done. 
    Atlanta, GA - Large BGE x 2

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  • Chubbs
    Chubbs Posts: 6,929
    Oh yeah. You did better than me with pics. I wokked some chicken and veggies tonight. Too hard to take pics when wokking. Nice work!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Always enjoy your posts. This ones no exception. Wokking on the egg is fun!
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  • DMW
    DMW Posts: 13,836
    I love pad thai, that looks great! I haven't tried to make it myself, will need to some time soon!

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Griffin
    Griffin Posts: 8,200
    Mmmm...looks mighty fine, Sir. I really need to find my wok. It's in the garage. In a box. Where its been sitting since we moved last October. The problem is I don't know which box and my garage is like a few billion degrees this time of year. I know. I'm lazy.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • CDPlaya
    CDPlaya Posts: 81
    CPARKTX said:
    @CDPlaya you stir fry with the lid open. There is nothing wrong with that, though it doesn't really play to the Eggs strengths. 
    Thanks for the info. Funny thing I was doing hot dogs yesterday before I read this. It sure was a pain checking on them .lol
    "One Job at a Time, One Day at a Time" 
    " Stop and smell the Roses " Life is too Short
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited August 2015
    LUV Pad Thai.  Try it with lump crab or duck breasts for a change in flavor.  Here is a recipe that I have developed over the years, however there are several in a jar ready to go.
    Hard to see if you have an egg in it or the little pieces are peanuts.  I usually place more bean sprouts uncooked on the dish when served as it give some more crunch, also some cilantro or thai basil for a colorful garnish.   EGGjoy!

    Sauce, Pad Thai, Thailand, Richard Fl.

    INGREDIENTS:
    1 1/2 Tbs. Tamarand Paste-(BE SURE TO REMOVE SEEDS)
    1/3 Cup Chicken Stock
    3 Tbs Fish Sauce (Golden Boy, Red Boat or Dragon Fly are good brands and not too salty)
    1 Tbs Soy Sauce
    1 Tsp Chile Sauce
    1/2 Tsp White Pepper
    3-4 Tbs Brown Sugar

    PROCEDURE:

    1. Mix all in a sauce pan and bring to slight boil to dissolve sugar.  Cool and add as necessary to noodles etc.

    Recipe Type: Sauce, Thai

    Source
    Source: Richard Fl, 2013/10/14

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  • CPARKTX
    CPARKTX Posts: 2,095
    @Richard Fl thank you, I will definetely try that. 
    LBGE & SBGE.  Central Texas.  
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  • Dyal_SC
    Dyal_SC Posts: 6,550
    Great looking stuff!!  Makes me wanna dust off my wok too.  
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