May 3, 2010

pad thai

We had some green onions in the fridge that were verging on old so I made pad thai for dinner. The only thing I really have to say about pad thai is that I find it difficult to put my chopsticks down when I'm full. It's just so good! Beware.

7 oz. rice noodles
2 T. unrefined peanut oil

1 c. hot water
1/4 c. tamarind pulp
1/4 c. sugar
2 T. soy sauce
2 T. lime juice
red pepper flakes to taste

1/2 lb tofu, diced
1/2 lb asparagus (optional), chopped
1 T. unrefined peanut oil
5 green onions, diced
5 cloves garlic, minced
1 egg
2 c. bean sprouts
1/2 c. peanuts, chopped

Boil water in a pot. Remove from heat and add the rice noodles. Let sit for 10 minutes. Drain and coat in peanut oil.

Heat water and soak tamarind pulp for 10 minutes. Strain tamarind liquid over the finished rice noodles. Stir in sugar, soy sauce, lime juice, and pepper flakes.

Sautee the tofu and asparagus. When the tofu is golden, add the green onions and garlic and cook for a minutes. Crack an egg and scramble. Add everything to the rice noodles. Also toss in the bean sprouts and half of the peanuts. Mix everything together. Use the remaining peanuts to garnish individual servings. If you can get your hands on some cilantro, garnish with that as well.

No comments:

Post a Comment