Featured Recipe: Pairing our 2015 Riesling

July 20, 2016

spicy pad thai

Spicy Pad Thai

Paired with our 2015 Potter Valley Riesling

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From the mind of chef Krysta Moseley

Pad Thai which literally translates to "stir fried rice noodles", gained popularity as a traditional street food served in Thailand. Despite its quick cook time, it develops a lot of depth and flavor in the process. I chose this recipe to pair with our 2015 Riesling for just that reason; the short growing season definitely reinforced and intensified the flavors of this wine. The subtle sweetness is just enough to break through the spicy characteristics of the Pad Thai, a little splash of lime to compliment the zesty palate to break through that oil, and just a bit of Thai basil for an herbaceous note. - Chef Krysta

Serves 3-4

1 package - Pad thai noodles/ dry rice noodles
3 cloves Minced garlic
3 each Minced thai chiles
1 each Minced shallots
3 tablespoons Crushed peanuts
1 each Egg
4 tablesoons Fish sauce 
3 tablespoons Tamarind paste 
2 tablespoons Dark brown sugar
1/2 cup Mung bean sprouts
1/4 cup Firm tofu cut into cubes
1/4 cup Chopped preserved radish
1.5 tablespoons Crused red pepper flakes
1/4 cup Oil 
1 each Lime
Thai basil- to garnish
Salt and pepper

1. Soak noodles in warm water. They should be soft but not swelled. Drain, toss in 1 teaspoon of oil to prevent from sticking, let dry before using.
2. heat oil to about 180 degrees and pour over red chili flakes, mix, let sit while finishing prep
3. combine fish sauce, tamarind paste, and dark brown sugar
4. drain chili flakes from oil, place half of the oil in wok on medium to high heat
5. add garlic, shallot, minced chilis, and crushed peanuts. Let cook 1 to 2 minutes until just softened.
6. Add tofu, cook until it starts to get brown. Add 1/4 cup of the bean sprouts and preserved radish, cook tender then remove from oil. 
7. Heat the rest of the oil, add rice noodles and sauce from step 3. Once heated through add garlic, shallots, chilis, peanuts, tofu, cooked sprouts, and radish back to the wok. 
8. Whisk egg thoroughly, gradually add to the rest of the ingredients in a thin stream. Once the egg is fully cooked, remove from the wok and serve.
9. Season with salt and pepper, garnish with lime wedges, remaining bean sprouts, and thai basil.

*to make a fully vegetarian dish, substitute fish sauce with soy sauce*
*dish is intended to be spicy, use oil and chilis to personal preference*

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