Pad Thai
Ok, here's the recipe I was talking about the other day. I don't have a photo because we ate it all before I remembered that there should be a photo to go with the recipe but here it is anyway. Just imagine a bowl of wonderful spicy goodness and you should be fine. I hate to admit that I had never eaten Pad Thai before but this is really good, even reheated. Which my daughter and I did the next day for lunch.
1 16 oz package of rice noodles
2-3 eggs
1 tablespoon brown sugar
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon garlic chile sauce
2 tablespoons lime juice and the grated zest of 1 lime
1/2 cup chicken stock
1-2 carrots, grated (use the big holes on a box grater)
3-4 thinly sliced green onions (use the white and green part)
3 cups fresh bean sprouts - the canned ones are not that great
1/4-1/2 chopped peanuts - get the unsalted dry roasted kind
a handful of cilantro, chopped
Stir together the brown sugar, soy sauce, fish sauce, garlic chile sauce, lime juice and zest and chicken stock for the sauce and set aside.
Bring a large pot of water to a boil and take off the heat. Add the noodles and soak for a few minutes--3-4 should do it. Drain and reserve.
In a non stick pan, make an omelet with the eggs. Don't worry if it isn't pretty, you're going to cut it up. When the omelet is set, remove to a plate and cut into strips and reserve.
In a large pan or wok (if you want to drag it out) over medium high heat add enough oil to coat the bottom. When that's hot, add the carrots, green onions and bean sprouts and stir for about 2 minutes. Add the sauce and let it get bubbly then add the noodles and the eggs. Stir that around to coat and warm the noodles, add the peanuts and cilantro and serve. It's delicious as is but next time I'm going to add some shrimp. Just to take it over the top.
I'm going out to buy some rice noodles and some shrimp...
late bloomer
1 16 oz package of rice noodles
2-3 eggs
1 tablespoon brown sugar
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon garlic chile sauce
2 tablespoons lime juice and the grated zest of 1 lime
1/2 cup chicken stock
1-2 carrots, grated (use the big holes on a box grater)
3-4 thinly sliced green onions (use the white and green part)
3 cups fresh bean sprouts - the canned ones are not that great
1/4-1/2 chopped peanuts - get the unsalted dry roasted kind
a handful of cilantro, chopped
Stir together the brown sugar, soy sauce, fish sauce, garlic chile sauce, lime juice and zest and chicken stock for the sauce and set aside.
Bring a large pot of water to a boil and take off the heat. Add the noodles and soak for a few minutes--3-4 should do it. Drain and reserve.
In a non stick pan, make an omelet with the eggs. Don't worry if it isn't pretty, you're going to cut it up. When the omelet is set, remove to a plate and cut into strips and reserve.
In a large pan or wok (if you want to drag it out) over medium high heat add enough oil to coat the bottom. When that's hot, add the carrots, green onions and bean sprouts and stir for about 2 minutes. Add the sauce and let it get bubbly then add the noodles and the eggs. Stir that around to coat and warm the noodles, add the peanuts and cilantro and serve. It's delicious as is but next time I'm going to add some shrimp. Just to take it over the top.
I'm going out to buy some rice noodles and some shrimp...
late bloomer
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