Bourbon Shrimp Pad Thai (Because Why Not?)

If you’re new to ZanderChan.com, you may not know I was born in a refugee camp in Bangkok, Thailand.  I’ve always felt a deep connection to the cuisine that represents my birthplace.  This week, my pretty lady and I visited Simply Thai in Middletown.  It had been quite some time, in fact, years since we had been to Simply Thai.  The extensive renovations and stunning decor blew us away.   It all beautifully captures the essence of Thai dining.  Their extensive renovations (they even took over the old Enterprise office) have transformed the space into an exquisite culinary haven.  Some who have been to Bangkok would say Simple Thai transports you straight there.   I hope to travel there one day!

We started our evening with spring rolls and edamame. The real show-stopper was the Pad Thai! Soft noodles, crunchy peanuts, juicy shrimp—I love the tang from the tamarind. Our server was great and made the whole meal even better. 

As you know, I like creating magic in my kitchen. Pad Thai is one of those meals that can be as casual or fancy as you want.  And the great thing about Pad Thai is that it can come together quickly.  My recipe for Paid Thai is not one you would see on a restaurant menu.  And if I had to present one dish representing my journey from Bangkok to Louisville, it would be my Bourbon Shrimp Pad Thai.  They say food tells a story, and bourbon-spiked Pad Thai is my story. 

Bourbon Shrimp Pad Thai

Ingredients:

- 8 oz rice noodles

- 1 lb large shrimp, peeled and deveined

- 3 tbsp bourbon (your choice - I prefer Makers Mark for this recipe)

- 2 eggs

- 1/4 cup tamarind paste

- 3 tbsp fish sauce

- 2 tbsp brown sugar

- 2 cloves garlic, minced

- 1/4 cup chopped green onions

- 1/2 cup bean sprouts

- 1/4 cup chopped peanuts

- Lime wedges for serving

- Oil for cooking

1. Soak rice noodles in warm water for 30 minutes, then drain.

2. In a small bowl, mix bourbon, tamarind paste, fish sauce, and brown sugar to create the sauce.

3. Heat oil in a wok or large skillet. Sauté garlic until fragrant.

4. Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside.

5. Crack eggs into the pan, scrambling quickly.

6. Add drained noodles and bourbon-tamarind sauce. Stir-fry for 2-3 minutes.

7. Return shrimp to the pan. Add bean sprouts and green onions.

8. Garnish with chopped peanuts and serve with lime wedges.