Pad Thai & Asian salad dressing.

I think we’ve found our go to recipe for Pad Thai. The key is to make it quick enough after the noodles are done to prevent them from sticking/clumping together. I add a little oil to them in the strainer to keep them separate and slick. There is nothing worse than a clumped together ball of rice noodles which is what usually end up happening when you get take out. The other key is just the simple three ingredient sauce. It really is as easy as one two three. 1 T. vinegar, 2 T. Asian fish sauce and 3 T. unrefined sugar. The rest is what you want to add (sprouts, peas, tofu, chicken, shrimp, veggies, eggs) and of course the rice noodles. Although any long noodle will do. I like to use the thicker pho noodles. I’ve also added a recipe for an Asian salad dressing which is also a good basic recipe. It was a nice change from our normal vinaigrette and a much better accompaniment to the Pad Thai.

Pad Thai

This recipe make two large servings or three small.

8 to 10 oz. rice noodles (I use pho noodles)
1 T. rice wine vinegar
2 T. Asian fish sauce
3 T. unrefined sugar (I use brown)
1/4 c. sunflower oil (or any non flavored vegetable type oil)
3 to 4 organic eggs
1 c. bean sprouts (optional)
crushed peanuts (optional)
tofu (optional)
lemon or lime wedge (optional)

Boil noodles until almost completely cooked (leave a little bite to them) and strain. After they cool a little add a bit of oil to keep them from sticking together. In a bowl mix vinegar, fish sauce and sugar and set aside. Heat oil in large skillet then add whisked eggs. Cook eggs until mostly cooked through then mix/scramble and push to side of skillet. Add noodles and pour reserved sauce over everything and mix until noodles and eggs are coated evenly. Add sprouts and tofu and cook until warmed through. Top with crushed peanuts and serve with lemon/lime wedge.

Asian Salad Dressing

From the book 500 best sauces, salad dressings, marinades & more by George Geary. We halve this recipe and its enough for half a bag of salad mix.

2 T. rice wine vinegar
1 1/2 T. soy sauce
1 T. unrefined brown sugar
1/2 t. fresh ground ginger root
1 T. chopped fresh cilantro
1/2 c. sunflower oil
1 1/2 t. toasted sesame oil
3 drops hot chili oil (optional)

Mix all ingredients together except the oils. Slowly drizzle in the oils while whisking until emulsified.

This entry was posted in Asian, Food, Thai, vegetarian and tagged , , , , . Bookmark the permalink. Both comments and trackbacks are currently closed.