Celebrate the vibrant flavors of AAPI Heritage Month with a delightful twist on a classic Thai dish that brings the best of Maine to your plate! Our Lobster Pad Thai recipe combines Maine lobster’s succulent, ocean-fresh taste with the irresistible tang and spice of traditional Pad Thai. This mouthwatering fusion showcases the culinary creativity of the AAPI community, weaving together the rich tapestry of Maine’s local ingredients and Asian-inspired flavors. So grab your chopsticks, get ready to indulge in a scrumptious culinary adventure, and toast to the cultural exchange that makes Maine’s food scene truly unforgettable!
Makes
4 servingsIngredients
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 small red onion thinly sliced
- 1 medium carrot julienned
- ¼ cup fish sauce
- 3 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 2 large eggs beaten
- 1 cup bean sprouts
- ¼ cup chopped green onions
- ¼ cup chopped cilantro
- ¼ cup crushed peanuts
- 1 ½ cups cooked Maine lobster meat cut into bite-sized pieces
- Lime wedges for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add garlic and onion, and cook until fragrant, about 1 minute.
- Add the carrot and cook for 2-3 minutes until slightly softened.
- In a small bowl, combine the fish sauce, tamarind paste, and brown sugar. Stir until well mixed.
- Add the sauce mixture to the skillet, and then add the cooked rice noodles. Toss to coat the noodles evenly.
- Push the noodles to one side of the skillet and pour in the beaten eggs. Scramble the eggs, then mix them into the noodles.
- Add the bean sprouts, green onions, cilantro, and cooked lobster meat to the skillet. Toss to combine.
- Serve the lobster pad thai garnished with crushed peanuts and lime wedges.
