[{"id":"45220","title":"Zucchini Noodles Pad Thai Style","ingredients":"butter, without salt<br>squash, summer, zucchini, includes skin, raw<br>carrots, raw<br>milk, fluid, 1% fat, without added vitamin a and vitamin d<br>lime juice, raw<br>peanut butter, smooth style, without salt<br>sauce, hot chile, sriracha<br>sauce, fish, ready-to-serve<br>spices, onion powder<br>spices, garlic powder<br>honey","directions":"Melt butter in a frying pan.<br>Saute zucchini and carrots in butter until soft.<br>Approximately 10 mins.<br>Add coconut milk, lime juice, Sriracha sauce, fish sauce, onion powder, garlic powder and honey to a blender and blend until smooth.<br>Pour peanut sauce over shredded zucchini carrot mixture and heat through, approximately 5 minutes.","url":"https://recipe.bluelayer.org/recipe/45220/zucchini-noodles-pad-thai-style"},{"id":"20878","title":"Shrimp Pad Thai","ingredients":"lime juice, raw<br>tamarinds, raw<br>spices, paprika<br>cock brand, palm sugar,<br>salt, table","directions":"To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil.<br>Reduce slightly and set aside to cool.<br>Reserve.<br>3 tablespoons fish sauce<br>1 tablespoon rice vinegar<br>1 tablespoon water<br>1 tablespoon sugar<br>2 teaspoons minced garlic<br>2 teaspoons minced Thai green chiles<br>1 tablespoon minced cilantro leaves<br>To make Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended.<br>Reserve.<br>4 ounces rice noodles, linguini size<br>1 quart cold water<br>Oil, for deep-frying<br>2 ounces firm tofu, cut into 1/2-inch dice<br>2 tablespoons chopped roasted peanuts<br>1 tablespoon butter<br>1 egg, beaten with 1 teaspoon milk plus salt, to taste<br>1 ounce peanut oil<br>1/2 teaspoon minced lemongrass<br>1 teaspoon minced green chiles<br>1 teaspoon chopped shallots<br>1 teaspoon minced ginger<br>1 kaffir lime leaf<br>1 tablespoon chopped cilantro leaves, plus sprigs for garnish<br>5 large shrimp, peeled, deveined<br>1/2 cup bean sprouts<br>Julienne green onions<br>1 wedge lime<br>Soak the rice noodles in cold water until softened.<br>(This can be done several hours ahead of time.)<br>Strain and reserve until needed.<br>Heat oil in a medium sauepan.<br>Deep-fry the diced tofu until crisp and golden.<br>Drain in a paper towel and set aside to cool.<br>Reserve.<br>Add the peanuts and fry for 30 seconds.<br>Remove and set aside with the tofu.<br>In a small skillet, heat 1 tablespoon butter.<br>Cook the scrambled egg and milk mixture to a medium consistency.<br>Season with salt.<br>Place in a plate and allow to cool.<br>Chop coarsely and set aside until needed.<br>In a wok, over high heat, add the peanut oil.<br>When almost smoking, stir-fry the lemongrass, green chiles, shallots, ginger, kafir lime, cilantro, and shrimp for 1 minute or until shrimp change color.<br>Add the softened noodles, half of the bean sprouts, fried tofu, scrambled eggs, Sauce 1 and Sauce 2.<br>Continue to stir-fry until noodles have flattened and blended with the sauce.<br>Transfer Pad Thai to serving plate.<br>Top with the remaining bean sprouts, cilantro, green onions and chopped peanuts.<br>Serve a wedge of lime on the side.","url":"https://recipe.bluelayer.org/recipe/20878/shrimp-pad-thai"}]