Wednesday, February 2, 2011

Yummy Wednesday - Pad Thai

Yum!  Another recipe the hubby brought home when we were craving restaurant food on a budget (and managing a waistline!).  Here's a delicious pad thai recipe - sweet, salty, spicey, and tangy.  We made it with shrimp, but I'm sure you could do chicken or pork, too!

Pad Thai
Courtesy of the St. Paul Pioneer Press

You'll need:
1/2 cup tamarind juice (we used tamarind chutney mixed with a couple tablespoons natural peanut butter, for a more peanutty flavor)
2 Tbsp fish sauce
2 Tbsp brown sugar
1 Tbsp rice wine vinegar (we've had trouble finding this and just used white vinegar)
8oz rice noodles (linguine size)
1-2 Tbsp peanut oil
1 lb peeled and deveined shrimp
2 tsp chopped garlic
1-2 eggs, beaten
6oz firm tofu, cut into 1/2 inch cubes
8 scallions, trimmed, halved lengthwise and cut crosswise into 1 inch pieces
1 cup shredded Napa cabbage
1 cup bean sprouts, plus more for garnish
Red pepper flakes, to taste

1 Tbsp chopped peanuts
Lime Wedges
Thai basil or cilantro sprigs

To Make:
1)  Prepare all your ingredients first.  Have them all measured, chopped, and ready to go - the cooking goes fast!

2)  To make the tamarind sauce - in a small saucepan, combine tamarind (and peanut butter, if using), fish sauce, sugar, and vinegar.  Cook, stirring, over medium heat until the sugar dissolves.

3)  To cook the noodles - Place noodles in a mixing bowl.  Cover with hot water.  Let stand for 10 minutes or until pliable.  Drain.  Set aside.

4)  Place a wok or hot pan over high heat.  Let the pan get good and hot before starting to cook.  Add the oil.  Add shrimp.  Saute for 1 minute or until pink.

5)  Add garlic.  Cook for 30 seconds.  Add egg.  Cook, stirring for 1 minute or until scrambled.

6)  Add the tamarind mixture, tofu, scallions, cabbage, sprouts, pepper flakes, and drained noodles.  Cook, stirring, for 2 minutes or until warmed throughout.

7)  Garnish with peanuts, lime wedges, and thai basil or cilantro sprigs.

Makes about 4-6 servings.


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