This last week has been insane. Our baby is due in 3 days and I am trying to get as much soap work done as possible before the joyous occasion. When I get really busy, sometimes I forget to eat. I know, it's stupid because I love eating! Somewhere in the insanity I whipped up the greatest Pad Thai ever made by a white guy.
I lost my Pad Thai virginity when I was 19. It was the first time I had ever been in Asia, and I spent an amazing 6 weeks in Bangkok that changed my entire world, and most importantly, my tastebuds forever (the 4 days straight of heartburn were worth it!) Of course, Thai food tastes best in Thailand and everything else just pales in comparison. Until you can save up enough pennies to get to the best eating in the world, this recipe will have to do.
A big sloppy kiss for anyone who knows who this dude is.Ingredients
Sauce
1 oz tamarind paste
1/4 cup warm water
1/2 cup ketchup
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup rice cooking wine
1 tablespoon sesame oil
2 tablespoons molasses
2 tablespoons brown sugar
1 can tomato paste
1 tablespoon rice wine vinegar
juice and zest of 1 lime
2 stalks lemongrass smashed
5 kaffir lime leaves.
Stir fry stuff
1 pack rice stick noodles
chicken, cut to stir fryability
handful of shrimp
1 block firm tofu, cubed
4 cloves garlic, crushed
1 huge thumb ginger
1 onion
4 green onions, chopped
2 eggs
Garnish
beansprouts
fist of cilantro, chopped
lime wedges
crushed peanuts
Soak noodles in plenty of cold water for at least 1 hour.
Combine tamarind paste with a 1/4 cup hot water in a small bowl and let soak for at least 15 minutes. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp of tamarind juice. Add to all the other sauce ingredients and simmer in small saucepan.
Heat oil in a wok. Add garlic, ginger and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add onion, green onion, tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.
While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Continue stir-frying, mixing everything together for 1-2 minutes. Add all the sauce. Stir-fry for 30 seconds and take off heat.
Transfer to a serving dish and sprinkle with beansprouts, ground peanuts, and chopped cilantro. Stick a couple of lime wedges on the side and serve immediately.
Serve, eat, repeat.
