Hello fellow food lovers,
I’ve been dropping the ball on the cooking front. As the semester comes to a close and the graduation frenzy begins, I’ve been very busy!
Searching around my kitchen, I found some ingredients that will need to be used in the next few week. I found fish sauce and tamarind chutney, so I decided to make phad thai, which is definitely not the easiest recipe. Good phad thai takes the right sense of taste. Plus, I’ve never made it before.
But, thanks to my trustees cooking companions, Cecily and Amy, we were able to combine forces and put it together. I got the inspiration from the New York Times section, from a recipe by Mark Bittman. The whole section actually was pretty neat, cause they talked about the future of the food network, and how they are trying to make a new food channel that is hipper, younger, diverse, and more casual. I mean, its about time. Enough Paula Dean and Everyday Italian! Let’s get some more global cuisine from some fresher personalities. Anyway, that’s my two cents.
So, here’s the link to the New York Times online..
And here is the recipe…
Recipe: Pad Thai
Time: 25 minutes
Time: 25 minutes
4 ounces fettuccine-width rice stick noodles
1/4 cup peanut oil
1/4 cup tamarind paste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove, minced
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered.
1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Yield: 4 servings.
My only notes would be a) cook the shrimp with garlic separately. When they are fully cooked, add cabbage and bean sprouts. Otherwise, the shrimp do not get very cooked. b) If you have a lot of noodles, you’ll need to make more sauce. c) Add tomato paste and some sugar! It helps the flavor.
And here is a picture of Amy and I in a photobooth at the Shout House in downtown Minneapolis…
Have a good weekend!