Serves 1
Directions
- 1Wash the bok choy.
- 2Mince half of the garlic and place it into a ramekin. Reserve the other half separately.
- 3Thin slice the green onion on a bias and add it to the same ramekin as the minced garlic.
- 4Peel a small piece of ginger (if desired) and thin slice it, then mince it. Add the minced ginger to the same ramekin.
- 5Remove the tails from the shrimp. Lay each shrimp flat on the cutting board with the cleaned edge facing the knife. Hold the knife flat and cut the shrimp in half lengthwise.
- 6In a small bowl, combine 1/4 cup of soy sauce, 2 tablespoons of rice vinegar (or white distilled vinegar), about 1 tablespoon of honey (or palm sugar/brown sugar), and the reserved half of the minced garlic.
- 7Add a couple of tablespoons of oil to the ginger, garlic, and scallion (GGS) mixture.
- 8Heat a pan over relatively high heat, then add the GGS with oil, followed immediately by the shrimp.
- 9Let the shrimp sit on one side over high heat until a crust forms and they barely turn pink.
- 10Over high heat, add 1-2 tablespoons of olive oil to the pan, followed by the cut vegetables (bok choy). Cook for 1-2 minutes until they have some color but still retain texture.
- 11Empty the cooked vegetables onto a flat surface (like a half sheet tray).
- 12Over high heat, add a couple of tablespoons of olive oil to the pan.
- 13Add the pre-soaked pad Thai rice noodles to the pan and stir-fry for about 15-20 seconds.
- 14Add all of the prepared sauce to the noodles, followed by all of the other cooked ingredients (shrimp, vegetables). Stir everything together.
Ingredients
- bok choy
- ginger
- garlic, minced
- scallion (green onion), thin sliced on a bias
- shrimp
- 0.25 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- brown sugar
- 2 tablespoons olive oil
- pad thai rice noodles
Equipment
ramekincutting boardknifesmall bowlpanhalf sheet tray
Tips
- To peel fresh ginger, use a spoon or leave the skin on if it's in good shape.
- Slice ginger thinly before mincing to break up fibers.
- Cut shrimp in half lengthwise for fun corkscrew shapes and quicker cooking.
- To prevent overheating ginger, garlic, and scallion (GGS) in oil, add a couple of tablespoons of oil directly to the GGS mixture before adding it to the pan.
- Cook shrimp on one side over high heat without disturbing until a crust forms and they barely turn pink.
- Cook vegetables for a minute or two to get some color but retain texture.
- Soak pad Thai rice noodles in tap water for 15-20 minutes according to package instructions.
- Stir-fry noodles for 15-20 seconds before adding sauce and other ingredients.
- Taste noodles to check if they are cooked.
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