Pad Thai – The GOOD recipe…

I have enjoyed Pad Thai for years.  From a restaurant.  Taken home in a Styrofoam container.  Well,  no mo’!  I have found THE recipe for pretty decent non-restaurant Pad Thai.  You don’t think that trip to the Asian market was for naught, did you??  Enjoy!  And, if you make it, please send me a pic!  People have been sending me pictures from my recipes they’ve tried, and I’d love to start including them in my blog!!

And, Uncle Dave, I hope your Pad Thai turned out well this weekend.  I was cracking up when I read your email about “Thai Jones-ing” because I have a similar issue quite frequently.  I wonder if it’s genetic…

Pad Thai – The “Good” Recipe

2 tablespoons tamarind paste or substitute (now, don’t freak out and stop reading right here… I have some suggestions about this below, even though I DO use real tamarind)
3/4 cup water (boiling)
2 tablespoons fish sauce
1 tablespoon rice vinegar
2 tablespoons sugar (I use Splenda – I know, gross, but I try to watch the sugar where I can)
3/4 teaspoon cayenne pepper
4 tablespoons peanut or veggie oil (I usually use Canola, if I don’t have peanut on hand)
8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine) – In the grocery store, in the Asian section
2 large eggs
1/4 teaspoon table salt
12 ounces medium shrimp (31/35 count), peeled and deveined (COSTCO, baby!  Already cooked, tail off, 50/70)
3 cloves garlic, minced (1 tablespoon)
1 medium shallot, minced (about 3 tablespoons)
(I use jarred shallots, b/c it bugs me that I don’t know if ONE shallot is one CLOVE of the shallot, or one whole shallot.  Boy would I love someone to shed the light on THIS mystery…Standardization for God’s sake)
6 tablespoons chopped unsalted roasted peanuts
3 cups bean sprouts (6 ounces)
5 medium scallions, green parts only, sliced thin on sharp bias

1/4 cup fresh cilantro leaves (Optional, but why WOULDN’T you??)
lime wedges

1.  Combine tamarind paste with fish sauce, rice vinegar, sugar, cayenne and 2 tablespoons of oil and set aside. **(NOTE:  I actually buy the tamarind seed pods at an Asian market and soak them in hot water so that you can remove the paste from the seeds.  Then, I freeze a ton of the stuff in ice cube trays, so I have fresh tamarind paste whenever I want it.  But, I would feel fine buying the stuff at the link I just posted.  That site also gives substitutions – I would guess Worcestershire sauce isn’t the BEST of all substitutes, but it probably won’t ruin the Pad Thai)

2.  Cover rice sticks with hot tap water in large bowl.  Soak until softened, pliable, and limp, but not fully tender, about 20 minutes.  Drain noodles and set aside.  Beat eggs (just whisk them) and 1/8 teaspoon salt in a small bowl; set aside.

3.  Add 2 tablespoons oil to skillet and swirl to coat.  (If you have a wok, all the better…)  Add garlic and shallot, set skillet over medium heat and cook, stirring constantly, until light golden brown, about 2 minutes.  Add eggs to skillet and stir with wooden spoon until scrambled and barely moist.  Add noodles and shrimp, and toss to combine.  Pour sauce mixture over noodles, increase heat to high and cook, tossing constantly, until noodles are evenly coated.  Scatter 1/4 cup peanuts, bean sprouts, all but 1/4 cup scallions, over noodles; continue to cook, tossing constantly, until noodles are tender, about 2 1/2 minutes (if not yet tender, add 2 tablespoons water or chicken broth and continue to cook until tender.

4.  Transfer noodles to serving platter, sprinkle with remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately.

**The ONLY thing I might change…I might double the sauce part next time.  It felt like too many noodles per sauce ratio.  Not sure if it’s because I just used too many noodles ( I didn’t weigh or measure), or if I just like things saucier.



Kelly - Thank you, thank you, thank you for posting!! I love me some good Pad Thai. Mmm! Now I just gotta find an Asian market ’round these parts. Also, how long does this fab dish take to whip together, hm?

Kim Mallory - Looks YUMMY!!

Funk-ity, funk, funk, funk…

Wow.  Has it really been nearly a month since I’ve posted?  I can’t stand looking at my dead cat anymore, so I’m posting a cute pic of my kid instead.

And, if you haven’t completely given up on my blog, I have a GREAT Pad Thai recipe to share tomorrow, so stay tuned.

uncle Dave - Hey Kim,it’s about time you got back.I got all the makings for pad thai today at the oriental market,also for tom ka kai and spring rolls,having a really bad Thai Jones.

Kelly - Love the pic! Miss y’all!

Kim Mallory - You are so funny. Love the pic. The blog looks great too!

R.I.P. Calvin

Kelly - Awwww….I’m so sorry to hear this. Big hugs to you. :(

Suzie - Love you, Kim! Hugs, S

Trish - Oh no:( I am so sorry, Kim.

sis in law - Auntie Kim we are sorry for your loss. Love Anthony and Carson

pstticake - So sorry to hear this! We just lost Junior cat after 14 years

kt - boo im really sorry :( hugs.

Three.



sis in law - OMG I love the rain gear. These photos are amazing. Great work as always.

Dawn D - Wow, her eyes are amazing…. Beautiful photos!

Stop! No more paparazzi, please!

I have had a slew of newborns lately, and I love them all.  They are all SO different in temperament, personality, features, and the list goes on and on.  Some make me ‘work for it’ more than others, and this little guy was no exception.  He did NOT like to be put down and/or be naked.  And really, who could blame him?

I just LOVE the loose skin that will soon become chubby cheeks, Michelin Man arms/legs and Budda belly.  Can’t wait to see this guy in his “prime”. 

Snapshot Saturday: Mad Scientist

Delaney got a science kit for Christmas this year, and when we busted it out, she decided that scientists most definitely had to wear goggles.  Safety first!!

C o n n e c t