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!
Courtesy of the St. Paul Pioneer Press
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
Thai basil or cilantro sprigs
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.