I’ve been itching to make Pad Thai for the past couple days but had no noodles. We had to hit walfarts to pick up a few things so I grabbed some thin spaghetti knowing that would do (my walfarts doesn’t carry any specialty noodles). I used Alton Browns food network recipe although I had to omit a few ingredients because I didn’t have them and didn’t even think about getting them while we were at the store, doh! So I used what I had and I’d say it came out pretty damn good. If I would have had all the ingredients and the correct noodles I think this Pad Thai would have hit the mark dead on. The sauce was super good but I think I’ll make a little extra next time (dry pad Thai is no good and it dried out kinda quick, not in an inedible way, but noticeable). In the end the simplicity of the peanuts, noodles, eggs, tofu and sauce was super tasty and scratched the itch. Another simple recipe for one of my favorite dishes with fresh and healthy ingredients, what more could a family ask for. Dinner is served.
Pad Thai
Recipe from Alton Brown. I love that guy. Makes two HUGE servings.
- Ingredients
- 8 oz. thin spaghetti, half a package
- 2 T. tamarind paste, I didn’t have so I didn’t use, though could be a key ingredient
- 4 T. fish sauce
- 5 T. turbinado sugar, blended into a fine powder
- 2 T. rice wine vinegar, I use white wine vinegar
- 1/4 lime, I used lemon
- 4 T. peanut oil
- 3/4 c. chopped peanuts
- 1/2 c. green onions, chopped, I didn’t have so I didn’t use
- 4 or 5 cloves garlic, minced
- 1 c. bean sprouts, I didn’t have so I didn’t use
- 4 free range organic eggs
- 1/2 brick of extra firm tofu, about
- handful of fresh basil
- Preparation
Cook noodles according to package and set aside. In a small bowl beat eggs and set aside. In another small bowl mix sugar, fish sauce, vinegar, tamarind paste, and the juice of the lime wedge until dissolved, set aside. Heat oil over high heat. Take off heat and add roasted peanuts, onions and sprouts and cook for 20 seconds. Then add the garlic and cook for another 15 seconds as you hold pot and swish everything around in a circular motion to keep it all from burning. Set back on burner and toss in the noodles. Stir Stir Stir, until garlic, oil and peanuts are distributed throughout the noodles then quickly add sauce (prevents anything from burning). Cook for a minute or two. Then make a well in the center and add beaten eggs letting them cook until they start to cook through, then mix into noodles. Finally add fresh basil and tofu and gently mix in. Serve immediately as pad Thai is one of those dishes that loses its awesomeness quickly. yum yum!