Skip to main content

Pad Thai


Pad Thai is such a flavorful dish.  When I first got Simply Thai Cooking (I have the second edition), I wasn't sure if I would make many of the recipes. They really have a lot of ingredients but actually they are pretty simple to make.  I adapted this recipe by omitting the chicken breast and shrimp. I only used tofu. I've also made it with just chicken. The tamarind paste may be a little difficult to source but it stays for quite a long time in the refrigerator once you find it.

Pad Thai (Adapted from Simply Thai Cooking)

8 oz Thai rice noodles
16 oz tofu, extra firm 
3 T tamarind paste (concentrate)
1/4 c warm water
6 T roasted unsalted peanuts
3 green onions, chopped
3 T fish sauce
2 T lime juice
2 T sugar
1/2 c canola oil
1 t garlic, chopped
2 eggs
1 c bean sprouts
1/2 t chili flakes
Fresh cilantro
Lime wedges

Soak rice noodles in cold water for at least 1 hour.  Place tofu on folded paper towels, place two folded paper towels on top.  Put a plate on top of the paper towels and a heavy object on top of plate. Replace paper towels when soaked.  Let tofu drain for at least 30 minutes. (I usually start soaking the noodles and drying out the tofu at the same time).

Meanwhile start preparing other items.  Mix tamarind paste with warm water. Stir in fish sauce, lime juice, and dissolve sugar. Set aside. Rough chop peanuts and set aside. Chop green onions and set aside. 

Make sure you have all of your ingredients prepared before starting to cook. This moves fast once the cooking begins.  Slice the tofu into 3/4 inch cubes.  Heat oil in wok until it starts to smoke.  Stir fry tofu until starting to brown. Add garlic and cook for a few seconds.  Break eggs into wok and let them fry without breaking them up for about 1 minute. Meanwhile drain noodles.

Remove tofu and eggs from the wok and set aside.  Add noodles to wok. Before doing this you may need to add a little additional oil.  Stir fry noodles for about 1 minute.  Add tamarind mixture.  Sort of fold over the noodles to mix in the tamarind mixture. Add tofu back to wok and continue to stir fry.  Add bean sprouts and about 2/3 of the peanuts.  Add green onions and stir.

Remove from heat. Transfer noodles to serving dishes and top with cilantro and remainder of peanuts. Serve with lime wedges on the side.

PREP PREP PREP!

I know this may look very involved but it really goes very quickly. Just have everything prepped and it will go smoothly.  I have all the ingredients ready above except the tofu is not cut yet. They didn't have bean sprouts at the store. I did miss them a little.

There are many other recipes that I want to try in this cookbook but this one is so good that I keep making it and haven't gotten to try the others!

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …