Nuts About New Zealand

Pad Thai with Shrimp and Roasted Macadamia Nuts


8 oz. Thai rice noodles (linguini width)
1-2 cups raw shelled shrimp
1 shallot chopped
1-2 fresh chillies finely sliced
1 egg beaten
2 cups bean or pea sprouts
White or black pepper
3 green onions chopped finely
½ cup fresh cilantro/coriander
¼-1/2 cup Roasted Macadamia nuts
2-3 Tbsp Macadamia Oil
Wedges of lime ½ lime  per person

SAUCE - (There are pre-made Pad Thai sauces as an alternative)
¾ Tbsp tamarind paste
¼ cup hot water
2+1/2 Tbsp fish sauce
1-3 tsp chilli sauce or ½ to 1 tsp dried crushed chilli
3 Tbsp palm or brown sugar


Soak the noodles in hot water or boil them until soft but firm. Drain and rinse. Mix 1 tsp of oil to keep them from sticking. Dissolve the tamarind paste with hot water. Add the rest of the sauce ingredients. Warm the wok over med heat. Add 2 Tbsp oil, shallots, garlic, and chili then stir fry 1 min. Add shrimp plus 2-3 Tbsp water. Stir fry 1 min or until nearly done. Add the egg and stir for about 30 sec. Add the noodles and stir. Pour the sauce over the noodles and toss for 4 min. Add the sprouts and stir for 1 min. Remove from heat. Sprinkle pepper, onion coriander/cilantro then toss. Add the roasted Macadamia nuts and lime wedges.