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Download recipe
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| Pad Thai with Squid Ink Fettuccine |
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250 ml jar |
Peanut Sauce |
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3 Tbsp |
Lime juice, freshly squeezed |
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1/4 tsp |
Hot pepper flakes (optional) |
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2 Tbsp |
Roasted Garlic Olive Oil |
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1 Tbsp |
Garlic - fresh, minced |
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8 oz |
Shrimp - large, raw, peeled and deviened |
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4 oz |
Chicken - boneless, skinless cut in 1/2" strips |
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6 oz |
Tofu - firm and cut in 1/2” squares |
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1/2 |
Red bell pepper - diced |
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340 grams |
Squid Ink |
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2 Cups |
Bean sprouts |
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1/2 up |
Coriander - fresh and coarsely chopped |
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6 |
Green onions - thinly sliced |
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To taste |
Salt and pepper |
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1/4 Cup |
Peanut halves - unsalted |
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Lime wedges |
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- Mix the peanut sauce, lime juice and hot peppers together.
Set aside.
- In a wok or large skillet heat 1 tbsp of olive oil over medium-high heat. Stir-fry garlic, shrimp and chicken for about 3 minutes, or until the shrimp turn pink.
Set aside.
- Add another tbsp of olive oil to the wok. Stir-fry tofu and red pepper for 2 minutes or until the tofu begins to brown. Stir in the cooked squid ink fettuccine. Add the peanut sauce mixture, stir-fry for approximately 3 minutes.
- Add the chicken and shrimp mixture, bean sprouts, coriander and green onions. Stir-fry until thoroughly heated (2-3 minutes.) Add salt and pepper to taste.
- Arrange the mixture on serving plates. Garnish with peanuts and lime wedges.
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