Savor the Flavours of Our Destinations
Immerse yourself in the tastes of travel as we bring you handpicked recipes from our esteemed suppliers, including cruise lines and local tours. Each month, we’ll transport you to different corners of the world, offering a taste of the authentic local cuisines that make each destination unique. From the comfort of your kitchen, explore the culinary wonders of our featured destinations and add a dash of wanderlust to your home-cooked meals. Get ready to indulge your senses and discover the world through the art of cooking!
Lobster Pad Thai
Sauce Ingredients:
- ¼ cup tamarind juice
- 3 tablespoons each palm sugar, fish sauce, nam prik pao and creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger juice (grate unpeeled ginger into a cheesecloth and squeeze juice into small bowl)
Pad Thai Ingredients:
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 2 tablespoons ginger juice (grate unpeeled ginger into a cheesecloth and squeeze out the juice)
- ¼ cup scallions, thinly sliced on diagonal
- ½ cup leeks, thinly sliced on diagonal
- 1 cup lobster pieces
- 2 eggs, beaten
- 4 cups rice noodles, softened
- ½ cup bean sprouts
- 2 tablespoons toasted sesame oil
- 4 lime wedges
- ¼ cup chopped roasted peanuts
Sauce Instructions:
Whisk together all ingredients until smooth. If needed, thin with warm water. Reserve.
Pad Thai Instructions:
- Practice mise en place by lining up the ingredients in the order shown, with ½ cup of the prepared sauce between the eggs and the noodles.
- In a wok over high heat, heat the peanut oil. When the oil is hot, begin adding the garlic, ginger, scallions and leeks to the wok in sequence. Use two spatulas and continuously toss to cook evenly and keep ingredients from burning at high heat.
- Slide the vegetables up the sides of the wok and add the egg to scramble.
- When the egg is just cooked, bring back the vegetables and lobster and add the ½ cup of sauce, noodles and bean sprouts.
- Using the spatulas, gently toss the ingredients to cover them with sauce, adding more if needed, being careful not to break the noodles.
- When heated through, divide between two serving dishes. Finish with the sesame oil, lime wedges and peanuts.
Recipe provided by: Oceania Cruises
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