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Pad Thai with Shrimp & Peanut Sauce
Apr
The classic Asian street food that pairs perfectly with New Zealand wine
Wine from New Zealand and pad thai—it may sound unusual at first glance, but it’s one of the most compelling pairings the wine world has to offer. Pad Thai with shrimp and peanut sauce is one of the most famous dishes in Thai cuisine: rice noodles with juicy shrimp, crisp bean sprouts, roasted peanuts, and the characteristic interplay of fish sauce, tamarind, and a hint of sugar. This blend of sweetness, umami, acidity, and heat calls for a wine that complements rather than overpowers—and this is exactly where a New Zealand Sauvignon Blanc from Marlborough shines, with its zesty fruit and lively acidity. A recipe for two that you can have on the table in under 30 minutes.
Ideal wine pairing: Whitehaven Marlborough Sauvignon Blanc (Marlborough, New Zealand)
In the glass, it displays a clear straw-yellow color with silvery highlights. The nose is a veritable explosion of aromas of passion fruit, fresh lime, and gooseberry, underpinned by a hint of grapefruit peel and a subtle, grassy-herbal note typical of Marlborough. On the palate, lively, crisp acidity meets a juicy fruitiness that does not overwhelm the complex flavor profile of the Pad Thai—its tamarind acidity, the sweet fish sauce, the nutty depth of the peanuts—but rather skillfully frames it. The cool temperatures and chalky soils of the Marlborough region in the northeast of the South Island lend this Sauvignon Blanc a precision and minerality that have made it a global benchmark for its grape variety. The long, fruity-fresh finish cleanses the palate after every spicy bite and whets the appetite for the next.
The recipe:
Pad Thai with Shrimp & Peanut Sauce
Equipment
- 1 Wok oder große beschichtete Pfanne
- 1 Schneidebrett und Messer
- 1 Große Schüssel zum Einweichen der Nudeln
- 1 Kleine Schüssel zum Anrühren der Sauce
- 1 Kochpinzette oder Holzlöffel
Ingredients
- 200 g Rice noodles 5 mm wide
- 300 g raw shrimp peeled and deveined
- 2 tablespoon of neutral vegetable oil e.g., peanut oil
- 3 spring onions cut into rings
- 2 garlic cloves finely chopped
- 100 g soybean sprouts
- 2 Eggs
- 50 g roasted unsalted peanuts, coarsely chopped
- 1 fresh red chili pepper sliced into thin rings (optional)
- Cilantro leaves and lime wedges for garnish
For the sauce:
- 3 tablespoon of fish sauce
- 2 tablespoon of tamarind concentrate
- 1 tablespoon of palm sugar or brown sugar
- 1 tablespoon of peanut butter creamy
- 1 Teaspoon sesame oil
Instructions
PREPARATION:
- Soak the rice noodles in a large bowl of lukewarm water for 20 minutes, until they are pliable but still firm to the bite, then drain them.
- Mix all the ingredients for the sauce in a small bowl until smooth, then set aside.
- Pat the shrimp dry and season with a pinch of salt and white pepper.
COOKING STEPS:
- Heat the wok over high heat until it begins to smoke slightly. Add the oil and stir-fry the shrimp for 1–2 minutes until just cooked through. Remove and set aside.
- In the same wok, sauté the garlic and the white parts of the scallions for 30 seconds, stirring constantly.
- Add the drained pasta and toss it with the garlic oil for 2 minutes.
- Pour the sauce over the pasta and toss everything well until the pasta is evenly coated.
- Push the noodles to the edge of the wok, crack the eggs into the center, and let them set into fluffy scrambled eggs for 30–40 seconds, then toss them with the noodles.
- Fold in the shrimp, bean sprouts, and half of the peanuts, then heat briefly.
SERVE:
- Serve the pad thai in deep bowls or plates.
- Garnish with the green spring onion rings, the remaining peanuts, chili peppers, and fresh cilantro leaves.
- Arrange the lime wedges alongside and serve immediately.
BEILAGEN:
- Steamed Pak Choi Hearts with Sesame Oil
- Cucumber Salad with Rice Vinegar and Sesame Seeds
- Jasmine rice
Nutrition
