BICICLETA VIOGNIER PAIRING WITH SHRIMP PAD THAI

Makes 2 servings Total Time 20 Minutes
Ingredients
For the sauce:
2 tbsp. of fish sauce
1/2 tbsp. tamarind paste
1 tbsp. soy sauce
2 tbsp. brown sugar
100 ml of water

For the Noodles:
150 g of rice stick noodles
Boiling water for soaking noodles

For the stir-frying:
8 shrimps
1 carrot in thin sticks
1 egg
1 Chopped the chives
1 Chopped italian squash

For serving
2 tbsp. chopped peanuts
1/4 cup of chopped cilantro
1 tsp. chili flakes or ground chili

Step 1: The Sauce
In a small bowl mix the brown sugar among with the water, fish sauce, tamarind paste, soy sauce and stir until the sugar is dissolved.

Step 2: The Noodles
Drop the rice noodles into a pot of boiling water and cook according to package instructions.
Once cooked, drain the noodles and reserve.

Step 3: Shrimp
In wok, heat 1 tablespoon of vegetable oil until hot. Then add the shrimp over high heat for about 2 minutes. Once cooked, peel the shrimps, leaving only the tail. Reserve.

Step 4: Stir-Fry

In the same wok, combine the carrot batons, the chopped italian squash and sauté 3-4 more minutes. Then add the rice noodles to the wok, the sauce and mix everything well.

Put the ingredients to one side of the wok and leave a hole with nothing. Add the beaten egg, let it set a bit and then mix it with the rest of the ingredients.

Add the chopped chives and peeled prawns. Mix well and cook for a couple of minutes.

Step 5: To Serve
Add the chopped peanuts and cilantro and sprinkle chili flakes all over the plate and it’s ready!

Enjoy this delicious Shrimp Pad Thai with Cono Sur Bicicleta Viognier.

To see how to make this recipe,
https://youtube.com/shorts/LO3-abGLczk