Grilled Lobster with Thai Pad Sauce
1 cup WATCHAREE'S pad Thai Sauce (to make pad Thai)
½ cup WATCHAREE'S pad Thai Sauce (to drizzle over lobster tails)
8 oz. (medium width) dried flat rice noodles or banh pho noodles (about 1/2 of a 1 lb. bag)
¼ cup vegetable oil
4 lobster tails, steamed, baked or grilled
¼ cup water
1 cup fried soybean curd or firm tofu, cut into ½ inch cubes
½ cup preserved sweet radish
1 cup chives, sliced to 1 inch long
3 cup bean sprouts, rinsed
1/2 cup ground unsalted roasted peanuts, crushed
1 lime, cut to wedges
1 tsp. ground hot chili (optional)
Soak noodles in cold water until soft for 20- 30 minutes, drain and set aside.
Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles.
With spatula, move noodles to the side of the wok and add eggs.
Break egg yolks and cook the eggs until almost done.
Stir the noodles to cover the eggs, add WATCHAREE’S pad Thai sauce, tofu, chives, radishes, and 2 cups of beansprouts. Mix well and turn off the heat.
Drizzle WATCHAREE’S pad Thai sauce over steamed, baked or grilled lobster tails.
Arrange noodles on a serving dish. Serve with lobster tails, the remaining fresh beansprouts, ground peanuts, and lime wedges. Add hot chilies if you like spicy pad Thai!