So I recently finished school and have had more time to cook actual meals again! I had a real hankerin' (yeah I said hankerin') for some Pad Thai the other night and really didn't feel like waiting 30 minutes and then driving to pick up take-out. Now that I have time again I feel it's the right time to start challenging myself with ingredients I'm not familiar with and techniques that I don't use everyday. Alas, I decided to make Pad Thai myself. Anyone who has made it before knows this actually isn't that difficult and is probably laughing at me for thinking I would be "challenging myself" making Pad Thai.The sauce was good but it tasted a little weak until you had a piece of shrimp which seemed to have the sauce attracted to it. It was pretty close to what we've had from take-out, just the sauce needed to be spread out better over the noodles - or just more sauce.
Take-Out Style Pad Thai
1/2 Package of Rice Noodles
2 Tbsp vegetable oil
2 Tbsp peanuts diced
1 Minced green onion
3 Cloves minced garlic
2 Tbsp tamarind sauce (you can find it at TnT Super Markets)
2 Tbsp sugar
4 Tsp fish sauce
Pinch chile flakes
1 Tsp peanut butter
1 Egg
1 hand full of bean sprouts
1/4 lime
Soak rice noodles in hot water until soft (5-6 minutes)
In a wok over medium heat add oil, peanuts, green onion, half hand full of bean sprouts and garlic
Add tamarind, sugar, fish sauce, peanut butter and chile flakes
Squeeze in juice from lime and mix until blended
Add egg and cook until scrambled
At this point you can add pre cooked chicken or shrimp to the mix
Toss with rice noodles until evenly coated
Garnish with lime wedges, uncooked bean sprouts and diced peanuts
Serve hot and enjoy!
I was pleasantly surprised
with how this turned out! A quick note of caution though, the directions
on the back of the rice noodle packages will over cook the noodles with
the technique used in this recipe.
Love and Noodles,
Dani
