The great storyteller will be accepting a pie from each family at his party Saturday. Everyone will also bring a dish to pass. All the kids and grandkids and Great-grandkids in the area will attend. We'll probably take blueberry.
Megan has been a wonder to have around. She cooks. She does dishes. She entertains.
Not at all like her stodgy parents.
Last night she made Pad Thai. We have had this dish a few times at Noodles&Co. and loved it. She decided to make it from scratch and it turned out fantastic and surprisingly easy to make.
PAD THAI
8 oz. flat dried rice stick noodles
1 T. tamarind puree' (she used apricot jelly)
1 small red chili, chopped (she used chili paste)
2 garlic cloves, chopped
2 spring onions (scallions), sliced
1 1/2 T. sugar
2 T. fish sauce
2 T. lime juice
2 T. oil
2 eggs, beaten
5 oz. pork fillet, thinly sliced (She used fried tofu)
8 large raw shrimp, peeled, deveined
3 1/2 oz. fried tofu puffs, julienned
3 oz. bean sprouts (she used alfalfa sprouts)
1/4 C. roasted peanuts, chopped
3 T. cilantro leaves
1 lime, cut into wedges
Put the noodles in a heatproof bowl, cover with warm water and soak for 15-20 minutes, or until soft and pliable. Drain well.
Combine the tamarind puree' with 1 T. water. Put the chili, garlic and spring onion in a spice grinder or mortar and pestle and grind to a smooth paste. Transfer the mixture to a bowl and stir in the tamarind mixture along with the sugar, fish sauce and lime juice, stirring until combined.
Heat a wok until very hot, add 1 T. of the oil and swirl to coat the side. Add the egg, swirl to coat and cook for 1-2 minutes, or until set. Remove, roll up and cut into thin slices.
Heat the remaining oil in the wok, stir in the chili mixture, and stir-fry for 30 seconds. Add the pork and stir-fry for 2 minutes, or until tender. Add the shrimp and stir-fry for a further minute, or until pink and curled.
Stir in the noodles, egg, tofu and the bean sprouts and gently toss everything together until heated through.
Serve immediately topped with the peanuts, cilantro and lime wedges.
3 comments:
Oh, and Broccoli. Pad Thai never actually comes with broccoli, but it sure tastes delicious when you ask for it!
And don't forget BROCCOLI!! Pad Thai never comes with broccoli at restaurants, but if you ask for it, it tastes great. I always get my Pad Thai half tofu, half vegetable. It's the best!
Sounds yummy! We were thinking about making pad thai for dinner next week. We'll try this recipe.
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