Quick tasty dinner and back to work…

Friday 2 October 2009 | Posted by Kishi | Easy Cooking,Food

Pad thai
Busy with so many things around haven’t blogged so much. Have been craving pad thai for a while now and I guess with brother back in town it kind of gave me a push to make it. I have a lot of fond memories with Thailand and some bitter ones too. Customarily Pad Thai is a dish of stir-fried rice noodles with eggs, fish sauce, tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. Pad Thai is one of Thailand’s national dishes.

I don’t follow the traditional recipe of the same. I cook with the veggies I have and cook the amount according to the number of people eating. Being the house filled with foodies we generally tend to have a lot of food around. Plus my pantry is filled with all exotic items.

Here is quick recipe:

I packet Pad Thai rice noodles
1 box silken tofu
6-8 cloves garlic, minced
1 Red onion Sliced
3-4 Snow Peas Chopped
10-12 beans sliced length wise
½ head cauliflower chopped
2 cups bean sprouts
2 green onions, sliced
1/3 cup fresh coriander/cilantro
1/4 cup ground peanuts

PAD THAI SAUCE:
3/4 Tbsp. tamarind paste
1/4 cup hot water
4 Tbsp Soy Sauce
1/2 to 2 tsp. chilli sauce (to taste)
2 Tbsp Honey

OTHER:
3-4 Tbsp. oil for stir-frying
2-3 Tbsp. beg stock or water
Lemon wedges for serving

Preparation:

  • Bring a pot of water to a bubble and remove from heat. Bathe as I would like to say noodles in the hot water for 6-8 minutes. Drain and rinse with cold water.

Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit “crunchy”. The noodles will finish cooking when they are fried.

  • Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chilli sauce as you prefer, but don’t skimp on the sugar (you need it to balance the sourness of the tamarind).
  • Reserve
  • Place your wok (Kadai if you don’t have wok) over medium-high heat.
  • Add 1-2 Tbsp. oil plus the garlic and red onion
  • Stir-fry 1 minute till translucent.
  • Add all the veggies/tofu and stir fry again for a min or so.
  • Add the noodles.
  • Add half the pad thai sauce (coconut milk optional)and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
  • Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done.
  • To garnish in end add peanuts, lemon juice and some sweet basil and some cherry tomatoes.

Enjoy and tell me how it was…I for sure ate and enjoyed!!

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