Phad Thai

Hey there!  After an end-of-the-quarter hiatus, we are happily back in the kitchen.

Neither of us had made Phad Thai before, but we went for it anyway and it turned out to be a super easy and tasty meal.  Lots of people shy away from Asian cooking because they are hesitant to work with unfamiliar sauces and spices, but don't let this stop you.  This recipe is great for beginners and is definitely one I'll be making again.

Note: this recipe can definitely serve 4 people.

Ingredients:
1 shallot, diced
2-3 cloves garlic, minced
1/2 orange bell pepper, diced
1/2 yellow bell pepper, diced
3 tbs. minced cilantro leaves (fresh)
shredded carrots (if desired)
1 package bean sprouts
1 package firm tofu, drained and diced
1 cup peanuts (we used roasted and salted), roughly chopped, plus extra for topping
3 eggs
1 package Phad Thai rice noodles
cayenne pepper
fresh lime or lemon
sesame oil




Sauce:
1 1/2 tbs. tamarind paste
5-6 tbs. brown sugar
3 tbs. fish sauce
1/2 c. water

Mix sauce ingredients thoroughly.


To cook the rice noodles, boil a large pot of water.  Place the rice noodles in a deep bowl and pour the boiling water over it.  Allow the noodles to cook submerged in the water for around ten minutes, or until they are soft (but not mushy).  Strain the noodles and rinse them in cold water to prevent over-cooking.  Toss in sesame oil and set aside.




In a wok or large skillet, heat a good amount of sesame oil over medium high heat.  Fry diced shallots and peanuts together until browned.  Add tofu and fry until brown on both sides.  Add minced garlic and bell peppers, cooking until peppers are tender.  (You may need to reduce the heat to prevent the garlic from burning).

Add cooked rice noodles and toss with Phad Thai sauce, cooking and tossing until the sauce reduces to a stickier, Phad Thai consistency.  While sauce is thickening, add cayenne pepper, fresh lime or lemon juice, and salt and pepper to taste.

Make some room in the corner of the wok or frying pan for the eggs.  Pour eggs into the frying pan and cook as you would scrambled eggs.  (You can whisk them ahead of time or simply scramble them in the pan.)  Mix the scrambled eggs with the rest of the contents of the pan.

Serve immediately, topped with lime juice, bean sprouts, shredded carrots, and remaining peanuts.

And thank you Emily for joining us in the kitchen this week!