Thai Stir-Fry Asparagus with Shrimp (Pad Nohmai Farang)

by Prapapan Samarnkun

This is one of the best Thai dishes for your quick lunch or dinner. It’s quick, tasty and healthy.

PREP TIME: 10 minutes

COOKING TIME:  7-8 minutes

INGREDIENTS:

  • 1 tablespoon canola oil
  • 2 garlic cloves, peeled and sliced thinly
  • 2 cups asparagus, partly peeled, tough end snapped off, cut and rinsed
  • 1/2 cup baby corn, cut into bite size
  • 10 large-sized shrimp, peeled and deveined
  • 1/2 cup carrot, julienned, 1/2 ” thick
  • Some green onion, sliced thinly for garish

For the sauce:

  • 1 tablespoon oyster sauce
  • 1/2 tablespoon Dragonfly brand thin soy sauce or fish sauce
  • 1/4 cup chicken broth
  • 1/2 tablespoon cornstarch
  • 2 tablespoons water
  • Ground white pepper

INSTRUCTIONS:

  1. Heat a non stick pan or wok over medium high heat. Add the oil. When the oil is hot, add the garlic. Stir until the garlic slices turn golden brown. (Save some garlic crisp or chips for garnish, if you like.)
  2. Add the asparagus and stir. 
  3. Add the baby corn and stir. 
  4. Add the oyster sauce and thin soy sauce. Stir until the sauces are well cooperated into the veggies.
  5. Add the shrimp and stir until the color of shrimp changes, about a minute. 
  6. Add the broth and stir. 
  7. Add the carrot, stir and let it cook for a minute.
  8. Mix the cornstarch and water to make a slurry. And add it to the pan. Stir well for another minute, until the sauce thickens. Taste and adjust.
  9. Add a big dash of white pepper. Stir quickly.
  10. Transfer to a serving plate. Top with green onion and garlic chips (if saved.) Serve immediately with cooked jasmine rice.

To watch a video and cook along, please click on the link below: