Brine your shrimp in ice water and 2 tbsp salt and 2 tbsp sugar for 2 hours minimum.
Boil water and blanch your snap peas for 2 minutes.
Then, immediately place peas in ice water to cool.
Peel your fresh carrots and Diakon Radishes.
Smash and fine mince your garlic.
Peel and fine mince your fresh ginger.
Chop everything in your SOFT VEGETABLES section.
Add everything in the SAUCE and DENSE VEGETABLE section to a pan and heat on high.
Fry for 2-3 minutes but, be careful not to burn your garlic.
Add your raw shrimp to your pan. Fry for 2 minutes on high covered.
Add everything in your SOFT VEGETABLES section to pan.
Fry for 1 minute longer on high covered.
Serve shrimp on a bed of sticky rice, long grain rice or Sobe Noodles with sides of Chile Sauce, Soy Sauce and lemon wedges.
Garnish communal dish with fresh Cilantro, fresh Thai Basil leaves, fresh Chives and toasted Sesame Seeds.
Enjoy your spicy taste of Thailand!
