Wednesday, May 19, 2010

Pad Thai

I could eat Thai food every day, and as I have made this three times in the last month it could work out. I have tried a couple of other pad thai recipes that haven't even come close to this one, and it is really easy and comes together very quickly, so it's perfect for a fast dinner. I would also recommend adding a healthy squirt of Sriracha hot sauce (my absolute favorite) at the end. No pictures, sadly, as I couldn't find my camera, but next time I swear. I also had to make some adjustments due to the availability of the small store on campus, but I thought they worked pretty well as is.

Pad Thai (adapted from the New York Times)

4 ounces fettucine-width rice noodles, or 8 ounces udon noodles (I tried regular fettucine as well, and it is not as good)
1/3-1/2 cup peanut oil
2 tablespoons tamarind paste or hoisin sauce
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/2 cup chopped scallions
1 garlic clove, minced
2 eggs
1 small head napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu, or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered

If using rice noodles, put them in a large bowl and add boiling water to cover. Let sit until just tender, check every 5 minutes or so to make sure they don't get too soft. If using udon noodles: cook in a large pot of boiling water for 8-10 minutes until tender. Drain, drizzle with one tablespoon oil to keep from sticking and set aside. Meanwhile, put tamarind paste or hoisin sauce, fish sauce, honey, and vinegar in a small saucepan over medium low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
Put remaining 3 tablespoons oil in a large skillet over medium high heat. When oil shimmers add scallions and garlic and cook for one minute. Add eggs to pan, once they begin to set; scramble until just done. Add cabbage, bean sprouts, and tofu or shrimp and continue to cook until the cabbage begins to wilt and tofu or shrimp begins to brown. Add drained noodles and sauce to pan, and toss everything together to coat with sauce. When noodles are warmed trhough, serve, sprinkling with peanuts, cilantro, and lime.

Serves 4.

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