Things that make your nose wrinkle are the things that Pepper Thai loves to cook with the most. Think fish sauce, pickled garlic, and, the holy grail eau-de-dirty-sock-that-actually tastes delicious...Thai soybean paste. I guess they take those beanies and let them sit around until other beans don’t want to come over and visit anymore, but that’s when you know this sauce is magic: that funkiness gives this dish a kick like no other. If you can find them, microwaveable snow peas in a bag are pre-cleaned and ready to rock. If not, start from the top of each snow pea, grab the tip and pull down, releasing the thready fiber from each snow pea.
1 teaspoon cornstarch
1 teaspoon water
¼ cup Thai soybean paste
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
1 tablespoon brown sugar
1 teaspoon rice vinegar
1 (8-ounce) package microwaveable snow peas (or 8 ounces loose snow peas)
1 pound cleaned large shrimp
3 tablespoons canola oil
2 scallions (greens and whites), thinly sliced, greens and whites separated
3 cloves garlic, thinly sliced
2 tablespoons minced ginger
½ small red or green jalapeño, thinly sliced (seeded if you must)
1 Splash chicken stock or water
+ kosher salt and freshly ground black pepper, for seasoning
+ cooked rice, for serving
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.
Most of life’s questions can be answered with crispy shallots.
A little spicy, a lot garlicky, and–surprise!—made with John’s rosé.