Sunday, October 24, 2010
Yum! This recipe did require a trip to the Asian grocery store for some of the ingredients, but it was well worth it. I do have supplies to make a few more batches of this. I got the noodles, fish sauce and tamarind paste at the Asian grocery store. Since I was there for those ingredients I bought the cilantro there as well.
I had a recipe for Pad Thai that I had received years ago; we liked making it but it was quite a process. In talking to my Thai friend, she explained a quicker way to make this so it could be a weeknight dinner. After taking the trip to the store and buying a few ingredients...and a few minutes of work on a weekend, I had a dinner that came together in under 10 minutes. Paul is traveling for work, so Eleanor and I had it for dinner and we both liked it. There is enough left over for lunch for both of us tomorrow, so I would say that the portions I am mentioning would probably work for 4 servings.
This recipe isn't so much about using what you have to make dinner...since (for most) it probably involves a bit of adventure to get some of the ingredients. BUT....dinner does come together quickly after that.
Here's how I made it:
Simmer together for the sauce:
1/2 c tamarind1/2 c fish sauce
1/4 c brown sugar
until the sugar dissolves. This can be made ahead and kept for weeks in the refrigerator. I think I'll make a double batch next time so I will be ready for two dinners.
On the evening of Pad Thai:
Soak rice noodles in hot water for 5-10 minutes. Drain. I used about 1/2 package...so that would be about 7 oz of noodles. It's difficult to break the noodles in exactly half, so it's approximate.
In a wok (or other large pan) heat a generous tablespoon of oil and add:
garlic, about 3 cloves minced
2 eggs..break them into the hot pan and stir them to scramble. When they are almost done push them up the side of the pan and add
about 8 oz tofu cut into matchstick size pieces
Add noodles and stir to coat with sauce.
I squeezed juice from half a lime and stirred that in. Just because I have the cool lime squeezer.
crushed red peppers
Paul brings pickled radish home form Asia, so I'll add that next time. I guess he doesn't like to eat it as an airline snack when it is served...and since it can be used in Pad Thai...we'll use it next time. Obviously, that's an optional ingredient:)
It's kind of like making a regular stir fry in how quickly it comes together and what can be substituted/added...things like chicken, pork, or shrimp, and bean sprouts. Definitely worth the trip for the ingredients since it is so good. Mine was much lighter tasting than what I have had in restaurants...probably because I controlled the amount of oil added.
So...go ahead...have an adventurous Saturday at the Asian grocery store...you'll be glad that you did!