Pad Thai (with Chicken or Shrimp)
- 10 oz Thai Rice Noodles
- 1 lb. boneless skinless chicken breasts, sliced into small strips, or 1 lb extra large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- ¼ cup packed dark-brown sugar
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 red bell pepper, sliced into thin strips and strips halved
- 1 ½ cups matchstick carrots
- 2 cloves garlic
- 5 green onions, whites minced, greens sliced into 1-inch pieces
- 2 cups bean sprouts
- 3 large eggs
- ½ cup unsalted peanuts, chopped
- 1/3 cup cilantro, chopped
- red pepper flakes and sesame seeds (optional)
Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
While noodles are cooking, heat oil in a wok or a 12-inch deep sauté pan set over medium-high heat. Add chicken and sauté until cooked through, about 6 minutes. If using shrimp cook about 1 ½ minutes per side or until opaque.
Transfer to a plate, leaving oil in pan. Add bell pepper and carrots sauté 1 – 2 minutes then add garlic, green onions and bean sprouts sauté 1 minute longer.
Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 – 2 minutes.
Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
© Recipe courtesy of Cooking Classy.
MAY WINE CLUB:
SILKY WINE STYLE
Aromas of peach, lime and green apple on the nose. These elegant flavors carry through onto the palate with a lovely freshness and a long, elegant finish. Enjoy this wine with a variety of dishes, including seafood, chicken risottos and Thai cuisine.
Varietal: 100% Chenin Blanc
Analysis: 13% alcohol / volume
TA: 4.8 g/l
RS: 2.5 g/l
“Chenin Blanc is regarded as the workhorse of the South African wine industry. It produces the bulk of our generic white wines. There are, however, some gems lurking amidst the flurry of Chenin blanc vineyards. Our goal is to identify these gems and allow them to be expressed in our Peacock Wild Ferment Chenin Blanc. Our Peacock Wild Ferment Chenin Blanc grapes stem from the Helderberg ward on the coastal outskirts of Stellenbosch (the home of Waterkloof). Over time, these old bush-vine vineyards (20—50 years old), planted in Chenin friendly soils, have found their natural balance and it definitely shows in the wine.” – False Bay Vineyards
HARVEST AND PRODUCTION:
False Bay Vineyards follows a minimal intervention winemaking philosophy. Their grapes are tasted at regular intervals to ensure optimal taste and ripeness level. The grapes are hand-harvested and whole bunch pressed in a modern basket press. Wine undergoes natural clarification over a 24 hour period, without any added enzymes or settling agents. From here, the juice is fermented in stainless steel, concrete eggs and 600L old barrels with “wild yeasts” driven from the grapes; this process allows the flavors of the vineyard to be expressed in the wine. Due to the natural balance of the grapes, no additional tartaric acids are needed. The wine is fermented for about three months and then it is left on the secondary lees for another month before bottling.
ABOUT FALSE BAY VINEYARDS:
Waterkloof Winery’s sister company, False Bay Vineyards, produces two collections: the earlier drinking, yet refined Peacock Wild Ferment range, named after the brightly plumed birds conspicuous in and around Waterkloof’s vineyards and the False Bay wine range of easy-drinking yet quality driven wines. Named after South Africa’s most iconic bay, which frames much of the country’s premium wine-lands, False Bay Vineyards, was born from a desire to make ‘real’ wine affordable. Learn more about False Bay Vineyards here.