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When I first moved to Baton Rouge, I was jumping back into the cooking thing. It was a month before classes started at LSU, I was living in my first real place post-college, and I finally had my own kitchen that I always wanted for cooking. That month was CRAZY–I re-learned much of what I already knew about cooking, discovered my favorite cooking and food blog, Simply Recipes, and made food constantly. My then boyfriend kept telling me that I’d grow out of my phase when classes started, and I’d be eating frozen dinners like everyone else in America. Over two years later, I’m still cooking like a maniac.
Thus, learn from my bad mistake: always watch the skillet, always prep your ingredients, and always, always, always use a good recipe like this one. Try this Pad Thai recipe for a filling meal that is easy, flavorful, and clearly delicious.
Pad Thai
This recipe comes from a food blogger out of Toronto, Canada named Kevin. His food and cooking blog Closet Cooking fascinates me. Apparently, he cooks in a “closet-size” kitchen, but makes these fancy meals. I highly suggest checking out the original link to this recipe as well as several others (Maple Pecan Granola, Spinach Feta Pancakes, etc.).
Ingredients:
* 1 tablespoon soy sauce
* 2 tablespoons fish sauce
* 2 tablespoons sugar (palm, if available, but granulated sugar works well too)
* 2 teaspoons chili sauce
* 1-2 serving rice noodles
* 1-2 tablespoons peanut oil
* 1 serving shrimp, or tofu (optional)
* 2 cloves garlic, minced or pressed
* 2 eggs, beaten
* 4-5 tablespoons roasted peanuts
* 1/2 cup bean sprouts
* 2 green onions, chopped
* 1/4 cup cilantro, chopped fine
1.) Begin by making the rice noodles according to package instructions. My instructions advised to bring water to a boil and allow the noodles to soak in a bowl with that water for 5-6 minutes, or until tender. The Rice Noodles I used were the ____ brand carried at World Market.
2.) Heat the soy sauce, fish sauce, chili paste, and sugar on medium until sugar is dissolved.
3.) Add 1-2 tablespoons peanut oil; mix to integrate.
4.) Drain rice noodles and add to the pan. Mix to integrate in the sauce.
5.) Beat 2 eggs and add to pan. Allow to sit amongst noodles for 1 minute and then stir to integrate; cook for another couple of minutes until eggs are done and the noodles are coated with eggs and sauce.
6.) Add bean sprouts and peanuts, mix, and cook for one minute.
7.) Remove pad thai from heat and add to serving plate. Sprinkle with fresh cilantro (you don’t have to use the whole 1/4 cup, I only used about half). Makes 2 large, or 3 smaller servings. Enjoy!
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