It was my birthday and grilled lobster was on the menu. Dinner was all prepped until we decided to watch Anthony Bourdain in Vietnam with all those rice noodles being slurped. “What would you think about Lobster Pad Thai?”, Jim asked. I just gasped at the thought! So we did a bit of a scramble in the kitchen for what we needed. A quick trip to the grocery store for peanuts and fresh cilantro and the kitchen was in motion. Having everything prepped before the actual start is essential since it comes together quickly, so get busy chopping! ….
Bring a pot of water to boil and immediately add the rice noodles and remove from the heat. Set a timer for about 8 minutes. This should allow the noodles to be done close to the time that the remainder of the meal is completed, provided that you have prepped all of your ingredients ahead of time. (Didn’t I emphasize that already?) When the noodles are done, drain and rinse with cold water until ready to add to the meal.
Finely scramble the eggs in about 1 tablespoon of oil and remove from the pan. Set them aside. In the wok heated to medium heat, add about 2 more tablespoons of oil along with the garlic. Once the garlic is fragrant, about 30 seconds, add the lobster chunks. Quickly stir along with the garlic and cook until lobster is no longer opaque, not exceeding 3 minutes.
Add the carrots and green onions and cook for an additional minute. Pour in the prepared sauce, followed by the cooked rice noodles and scrambled eggs. Combine gently and cook for about another two minutes so noodles can absorb the flavor of the sauce.
Now once this is ready to plate, add your choice of garnishes which should include chopped peanuts, cilantro and a squeeze of a quarter slice of lime. Even though you can’t see them, the lobster chunks are hiding under the noodles. If my mouth could talk with a fork full of food, it would shout they were there. I’ll have to make this again just so I can take the pic to prove it to you. I surely wouldn’t complain about having this every day of the week! Hopefully, you will agree! I love a colorful meal!
Serves: 6 servings
- 8 oz. stir fry rice noodles, cooked according to directions
- Pad Thai Sauce
- ¼ c. dark brown sugar
- ¼ c. light soy sauce
- 3 T. Fish sauce
- 3 T. fresh lime juice
- 2 T. Sriiracha sauce
- The Fixings:
- 3 T. extra virgin olive oil, divided
- 2 large eggs, beaten
- 4 cloves of garlic, pressed
- 2 frozen lobster tails, thawed, removed from shell and cut into chunks
- 1 large carrot, julienned and sliced
- 4 green onions, thinly sliced
- ½ c. chopped peanuts
- ½ c. cilantro, chopped
- Whisk together the brown sugar, soy sauce, fish sauce, lime juice and Sriracha sauce. Set aside.
- In a wok pre-heated to medium heat, pour in 1 tablespoon of oil followed by the beaten eggs. Whisk the eggs until cooked and in a finely ground form. Remove from pan.
- Add the remaining oil to the wok with the garlic. Cook until garlic is slightly fragrant, about 30-45 seconds.
- Place the lobster chunks in the wok and continue to stir until they appear no longer opaque, about 3 minutes.
- Add in the carrots and green onions; stir for another couple of minutes.
- Pour in the sauce along with the scrambled eggs.
- Once the sauce is warmed, toss in he cooked noodles.
- Allow noodles to absorb the sauce's flavor before serving by stirring gently on low heat for about a couple more minutes.