Hello Garden Friends!
So, lately I've been obsessed with making the popular Thai dish, Pad Thai Noodles. My husband, Fred and I, discovered this tasty dish, many moons ago, when we lived in N. Hollywood, CA. Our favorite Thai restaurant was Thai BBQ in the Valley on Ventura Boulevard in Studio City. We use to love sitting next to the giant fish tank. Thai BBQ is also right down the street from the famous jazz venue, the "Baked Potato." At the Baked Potato, on any given night, you might catch a well-known music celeb hanging out and sitting in. When we visit family and friends in LA, we try and have Pad Thai Noodles at Thai BBQ, and after dinner, check out the music at the Baked Potato; brings back many fond memories of our early life as a married couple..:)
For the past 20 years, we have not found a Pad Thai Noodle that we've liked as well, so I've decided to perfect my own, to our taste. It may not be perfect for your taste, but it is easy to play with the ingredients.
It is really not difficult to make. It looks like a lot of work, but just make sure you chop all the ingredients before you start cooking, because one ingredient leads quickly to the next. I like to cook mine in my cast iron wok, but a skillet will also work. The lime and cilantro are optional, but for me it wouldn't be Pad Thai without them, so don't forget to squeeze and throw some cilantro on top. And, it makes great left-overs for lunch. Enjoy!
Holly's Pad Thai Noodles
Serves 4 as a Main Dish / 6 as a Side Dish. I like to enjoy the preparation, so I give myself at least an hour to prep and cook.
8 ounces dried Rice Noodles (don't use fresh for this recipe)
2 tablespoon Fish Sauce
1 tablespoon Tamarind Concentrate
1 tablespoon Rice Vinegar
2 tablespoons Cane Sugar
1 tablespoon minced Garlic
1 tablespoon minced Shallots
3 tablespoons Soy, Peanut or Canola Oil
3 large Eggs (2 is fine if you're cutting the recipe in half)
8 ounces cooked chicken or shrimp, cut into bite size pieces
3 - 4 dried Chile Peppers, minced
1 cup julienned Carrots
4 ounces cubed firm Tofu
1/2 cup Bean Sprouts
1/2 cup chopped Scallions
1 tablespoon minced fresh Ginger
1/2 cup unsalted Roasted Peanuts, chopped and divided (half for garnish)
Cilantro for garnish
1-2 whole Limes cut into wedges
1. In a large bowl soak Rice Noodles in warm water to cover until they are softened, about 20 minutes; drain.
2. In a small bowl, combine Fish Sauce, Tamarind, Rice Vinegar and Cane Sugar.
3. In another small bowl, combine the Garlic and Shallots.
4. Heat 1 tablespoon of Oil in wok or skillet until it shimmers. Add Garlic and Shallots; stir fry until fragrant, about 10 seconds. Add Eggs, stir-fry for 1 minute until just set and cooked through, but not browned. Remove from wok.
5. Heat remaining Oil in wok. Stir in Chicken or Shrimp, Tamarind sauce, and Peppers; just bring to boil. Add Carrots and stir for about 10 seconds. Add Noodles, Tofu, Bean Sprouts, Scallions, Ginger, scrambled Eggs, and half the Peanuts. Cook stirring, until noodles are evenly coated and no excess sauce remains in the bottom of the wok. Garnish each serving with remaining Peanuts, Cilantro, and a Lime wedge.
Anyone else have a yummy recipe that you've been perfecting that you'd like to share?
Also, check out the links at the bottom of this post. You can comment, like, and share. This is the best way to comment back to me, not through email. If you click on the rectangle icon, a comment box will show up below the post. Give it a little time to show up; the computer has to think...:)
Enjoy and always love hearing from you.
Till the next time...
Love, Holly ~ Your Queen Bee at The White Pear