Spicy Shrimp Pad Thai

Spicy Shrimp Pad Thai


• Apple cider vinegar (Braggs) : 1/4 cup
• Fish sauce : 1/4 cup
• Agave : 1/4 cup
• Spicy ketchup : 2 tablespoons
• Worcestershire : 2 tablesppons
• Sesame seed oil: 3 tablespoons
• Peeled and deveined shrimp: 24 -30
• Dried flat rice noodles: 12 ounces
• Eggs: 3
• Bean sprouts : 2 cups
• Green onion chopped: 1 bunch
• Unsalted peanuts: 3/4 cups
• Cilantro chopped : 1/3 cup
• Sriracha for garnish
• Lime wedges for garnish
• Carrot match sticks : 1/4 cup


Cooking steps:

1. In a large pot salt the water and bring to a boil. While that boils , combine vinegar, fish sauce, agave, spicy ketchup, and Worcestershire.

2. Heat 1 tablespoon of oil in a hot pan. Add shrimp cook for 2-3 mins. Set aside.

3. Add noodles to boiling water. Cook until tender. 4-5 mins then rinse in cold water and drain.

4. Add remaining sesame seed oil to skillet and cook the eggs . Slightly scramble. Add noodles, sauce mixture and shrimp. Toss to combine. Make sure the noodles have absorbed some of the sauce.

5. Add bean sprouts, green onion, peanuts and carrots. Squeeze a lime wedge and drizzle sriracha.

Cooking time is 0h 35m

Pan Seared Chicken and Vegetable Hash

Pan Seared Chicken and Vegetable Hash


2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
Potato Vegetable Hash:
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil


Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.

Transfer the chicken to a serving platter and allow it to rest.

Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.

Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.

Potato Vegetable Hash:

Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.

Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.

Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

Time: 30 min


2 servings

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