Prepared by Executive Chef, Danilo Austero

1/2 pound dried rice stick noodles
2 tablespoons vegetable oil
3 cloves garlic, chopped
2 teaspoons chopped red chili
1/2 pound pork tenderloin, thinly sliced
1/4 cup chopped green onions
2 tablespoons fish sauce
Juice of I lime
2 teaspoons brown sugar
2 eggs. beaten

12 medium shrimp, peeled and deveined
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
2 tablespoons peanut oil
12 (6-inch) bamboo skewers
2 tablespoons peanut oil

1 cup bean sprouts
4 tablespoons chopped unsalted peanuts
Coriander sprigs

Soak bamboo skewers in water for 30 minutes. Thread shrimp onto each skewer and place on a baking sheet. To prepare the marinade, combine all ingredients in a small bowl and mix well. Coat shrimp with marinade, cover and refrigerate for 1 hour.

Soak noodles in warm water for 10 minutes, until they are soft.
Drain and set aside.

Heat oil in a wok or large frying pan over high heat and sauté garlic, chili and pork, stirring constantly for 2 minutes. Add green onions and drained noodles, cover and cook for 2 minutes. Add fish sauce, lime juice, sugar and eggs. Toss well for about 2 minutes, until heated through.

Heat a grilling pan over high heat and grill shrimp for 2 minutes on each side, until pink.

Place Pad Thai into deep pasta bowls. Top with bean sprouts and shrimp satay. Garnish with peanuts and coriander sprigs.

Serves 4.

* We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook


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