Spicy Pad Thai

“Gewürz is such a fun wine because it goes with so many things, from grilled German sausages to traditional Thanksgiving turkey to fresh seafood. I find that it pairs wonderfully with spicy dishes like this non-authentic version of Pad Thai.”

– Stewart Vandenberg, Western Regional Sales Director & Grape Grower

– Serves 4 to 6 –

8 oz. rice noodles
½ lb. medium raw shrimp, peeled and deveined and sliced in half
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
3 garlic cloves, minced
½ lb. boneless, skinless chicken or boneless pork, cut into small pieces
4 Padrón or Shishito peppers, sliced
¼ cup red or yellow bell pepper
6 oz. firm tofu, cubed (optional)
1 Tbsp. ginger, grated
1 egg, lightly beaten
2 green onions, sliced
12 oz. bean sprouts, divided
½ cup dry roasted and unsalted
peanuts, chopped
½ bunch cilantro
1 lime, cut into wedges

Sauce Ingredients:
2 Tbsp. brown sugar
3 Tbsp. fish sauce
1 Tbsp. soy sauce
½ tsp. chili flakes
1 Tbsp. Tamarind sauce

Method of Preparation:
Soften the noodles by boiling a large pot of water and cooking them briefly, until limp but still firm. Rinse with cold water, then let drain completely and set aside.

Mix together soy sauce and shrimp, then set aside.

Combine all sauce ingredients in a small bowl and stir to combine. Add more sugar if it is too sour and lime juice if not tart enough.

Heat a wok or large frying pan over medium heat. Add 1 to 2 Tbsp. vegetable oil, then garlic. Stir fry 1 minute. Add the chicken (or pork) and shrimp; cook about 2 minutes, tossing until the meat and shrimp are cooked through. Add the noodles and cook until tender. Add peppers, tofu, ginger and the sauce; cook 1 to 2 minutes, tossing to incorporate all ingredients. Push the ingredients to the outside of the pan. Add ½ to 1 oz. vegetable oil to the center of the wok or pan, let it heat briefly, then add the egg and stir-fry briefly to scramble.

Gently combine everything and turn heat off. Fold in the green onions, half the bean sprouts, half the peanuts and half the cilantro.

When plating, put a sprinkling of bean sprouts on each plate. Top with the noodle mixture and sprinkle rim with the remaining peanuts and cilantro. Serve with lime wedges.