Poached Shrimp Pad Thai with Peanuts
Pad thai de crevettes en papillote avec arachides

Preparation time 10 minutes

Total time: 35 minutes

Ingredients

  1. 1 package Pad Thai noodles, cooked according to package directions
  2. 24–30 raw shrimp (31/40)
  3. 6 bok choy, finely chopped
  4. 500 mL (2 cups) sugar snap peas, shelled
  5. 1 hot pepper, finely chopped
  6. To taste, fresh cilantro
  7. To taste, chopped peanuts

  1. 15 mL (1 tbsp.) sesame oil
  2. 1 onion, finely chopped
  3. 1 clove garlic, minced
  4. 15 mL (1 tbsp.) grated fresh ginger
  5. 400 mL (14 oz.) coconut milk (1 can)
  6. 125 mL (½ cup) peanut butter
  7. 10 mL (2 tsp.) soy sauce
  8. 5 mL (1 tsp.) fish sauce
  9. 5–15 mL (1–3 tsp.) sriracha
  10. 5 mL (1 tsp.) maple syrup

Directions

  1. Preheat oven to 180°C (350°F).

  2. To make the sauce, heat oil in a large pot. Sauté onion, garlic and ginger for 1–2 minutes.

  3. Add coconut milk and remaining sauce ingredients. Mix. Bring to a boil, then remove from heat. Set aside.

  4. Cut eight 30.5 cm x 30.5 cm (12 in. x 12 in.) pieces of parchment paper.

  5. Place 2 papers in a X shape at the bottom of 4 bowls.

  6. Divide noodles into 4 servings and place them on the parchment papers.

  7. Garnish with shrimp and vegetables. Drizzle with sauce.

  8. Carefully fold the 4 corners of the parchment paper upward to form a pouch. Seal corners and secure with butcher’s twine.

  9. Cook in the oven for 20–25 minutes (or until shrimp is cooked).

  10. Remove from oven.

  11. Place each pouch in a bowl or in a shallow dish.

  12. Open carefully. Mix gently and garnish with fresh cilantro.

Chef’s Secret: 

I like to cook my noodles for 1 minute less than the suggested time on the package. I add the sauce and then cook the noodles for the last minute. This way, they taste even better and won’t be overcooked.

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