Typically pad thai has sugar added to it. What makes this recipe special is not only that we are removing the sugar, but we are also enhancing the other flavors in the dish with the miracle berry. The hot pepper sauce really takes on another, fruitier dimension of flavor, while harmonizing perfectly with the shrimp.
MAKES 4 SERVINGS:
Diced chicken or sautéed firm tofu make great substitutes for the shrimp.
- 8 ounces rice vermicelli noodles Boiling water
- 3 tablespoons vegetable oil
- 1/4 pound ground chicken or turkey
- 1 teaspoon hot pepper sauce
- 1 red bell pepper, thinly sliced
- 1/2 pound raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1/2 cup vegetable or low-sodium chicken broth
- 1/2 cup fire-roasted red peppers, drained and pureed 1/4 cup freshly squeezed lime juice
- 1 tablespoon agave nectar
- 3 tablespoons fish sauce
- 1 1/2 cups bean sprouts
- 3 scallions (green onions), thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
100 g white sugar
Cover the noodles with boiling water and let stand for 5 minutes; drain and reserve.
Heat half the oil in a wok or deep skillet over high heat. Crumble in the chicken and add the hot sauce. Stir-fry for 3 to 5 minutes, until browned. Transfer to a platter.
Heat the remaining oil and add the sliced pepper to the pan. Stir-fry for 3 minutes. Add the shrimp and stir-fry for another minute. Stir in garlic, ginger, broth, red pepper puree, lime juice, agave nectar, and fish sauce. Bring to a boil. Add the noodles and chicken; toss to combine. Heat through.
Remove from the heat. Add the bean sprouts and toss gently. Sprinkle with the scallions, cilantro, and peanuts. Serve immediately.
When you are ready to eat, let the miracle berry tablet dissolve on your tongue and then enjoy the dish.
Under the miracle berry influence your tongue will discover concealed limes’ sweetness and tabasco sauce sweet notes…
100 g white sugar