Tuesday, July 26, 2011

Pad Thai

I love pad Thai. It's one of my favorite dishes ever.

Presto Pasta Nights, it's another thing I love, so head over to Briciole

The nori and water mix is optional, I do it cause I can't eat real fish sauce, but if fish doesnt bother you just use 1 Tbsp fish sauce instead.

2 sheets nori seaweed
1/2 c. boiling water
1 Tbsp soy sauce
3 cloves garlic, minced
1 tsp. red chili paste
1 Tbsp lemon juice
juice of one lime
2 Tbsp brown sugar
1/2 tsp rice vinegar
Dash of freshly cracked black pepper

Crumble or slice the nori and soak in the boiling water for ten minutes. Drain and press on it to release the liquid. Discard the solids. Add the remaining ingredients and set aside.

1/2 c. mung bean sprouts
1 c. julienned carrots
4 green onions, sliced, white and green parts
1/2 c. cabbage, sliced really thin
1 stalk celery, sliced thin
1 egg

Cook all the vegetables until tenders. Push to the side and add the egg and fry until it is cooked enough to flip. Break the yolk and flip. Chop up fine and mix with the vegetables.

1 box pad thai rice noodles

Prepare noodles according to package soaking directions.

When soft add the vegetable pan with the sauce you made at the start and cook, stirring until the noodles and vegetables are mixed.
Stir in

1/4 c. chopped fresh cilantro

Can be eaten like this or I added some thinly sliced pot roast. Chicken is great too. Or if you don't have leftover meat to add you can saute some beef or chicken at the beginning before you add the vegetables. Also from looking around on the internet it looks like shrimp is also popular in this, so if you have some leftover throw it is or cook some before the veggies.

1 comment:

  1. An interesting substitution fo fish sauce. I have never had pad thai, but your rendition looks quite appealing. Thank you for contributing it to PPN!