February 22, 2012
Traveling to Thailand
We love Thai food! Destination meals are my most favorite types of dinner to make. It allows our family to have more “take out”, more often. When I was in search of a Pad Thai recipe, my family just didn’t feel that they were very authentic. Well, after many, many recipe blunders, I found this one. I’ve made this particular recipe probably almost 50 times in the last 3 years now. Probably even longer (Yup! Just looked at the print date of my recipe and it’s 2006). I usually substitute the protein with whatever I have on hand. You can even make this dish vegetarian by substituting the protein with tofu, tempeh, or seitan.
Pad Thai
adapted from Sara’s Secrets
yields 6 servings
3/4 pound dried flat rice noodles
3 tbsp. Asian fish sauce
3 tbsp. ketchup
2 tbsp. rice vinegar
1 1/2 tbsp. firmly packed brown sugar
1/4 tsp. cayenne, or to taste
3 tbsp. vegetable oil
3 large eggs, lightly beaten
8 garlic cloves, minced
4 shallots, minced
3/4 pound of shrimp, chicken, beef, or pork cut into 1/2-inch pieces
3 cups fresh bean sprouts, rinsed and spun dry
4 green onions, halved lengthwise and cut crosswise into 1-inch pieces
3/4 cup water
Garnish:
1/3 cup roasted peanuts, crushed (use rolling-pin)
1/4 tsp. dried hot pepper flakes
cilantro, chopped
lime wedges
small fresh red chiles
In a large bowl soak the noodles in warm water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, ketchup, vinegar, brown sugar, and cayenne.
In a wok or non-stick skillet heat 1 tablespoon of oil over medium heat until its hot but not smoking, add the eggs, and cook them, stirring, until they are scrambled and just cooked through. Transfer the eggs to a bowl and break them into pieces with a spoon.
In the wok or large heavy skillet heat the remaining 2 tablespoons oil over medium high heat until it begins to smoke and in it stir-fry the garlic and shallots until golden brown. Add the shrimp (or other protein of your choice) and stir-fry the mixture 1 to 2 minutes or until the shrimp is cooked through. Add the ketchup mixture, the noodles, 2 cups of bean sprouts, scallions, and water. Cook mixture, stirring, for 3 to 5 minutes or until the noodles are tender and excess liquid is evaporated. Add the egg, toss the mixture well, and mound it on a platter.
Sprinkle the noodles with peanuts, red pepper flakes and arrange the remaining 1 cup bean sprouts around it. Garnish the dish with chiles, cilantro, and lime wedges.
FAMILY REVIEW: A++
I make this recipe at least once a month! I pair it up with another family favorite Thai recipe, Tom Chude Gai Ma Noun (Lemon Chicken soup). So delicious! The kids actually request this meal on a regular basis. On this particular day, I thinly sliced flank steak and the kids LOVED it. I, honestly, think its one our top ten favorite meals. Sadly, I can’t add the peanuts because we have a peanut allergy in the house. I may try an alternative nut for an added crunch. Mmmmmm…my tummy is growling just thinking about it!
In the mood for Thai tonight? Try this recipe out and I’m sure your loved ones will be begging for more at your kitchen table.
Have you tried any our family’s favorite meals? I’d love to hear your reviews too.
Maryann and the kitchen table 