Summer Eats: Pad Thai

I love to cook. Almost as much as I love to eat. I’ve been cooking for a long time, but I recently decided to branch out beyond my typical dishes to explore more exotic cuisine. I recently embarked on a cooking adventure that started in the international aisle at Genuardi’s (if you know what Genuardi’s is, you’re probably aware that the international aisle is actually labeled “Mexican and Kosher,” despite the fact that there are tons of Asian and other international products. Interesting.). I haven’t done much cooking with Asian food, so I needed to purchase several staple items to begin with: red chili paste, soy sauce, fresh ginger and rice vinegar. I now keep these stocked in my kitchen in case a desire for Asian cuisine should arise. In addition to these items, pad thai also calls for:

Peanut butter

Bean sprouts

Garlic

Onion

Peanuts

Cilantro

Chicken

Shrimp (optional)

Tofu (optional)

Paprika

Rice noodles (I think I use 16 oz)2

Eggs

Lime

I think that’s it.

Cooking pad thai is a rather in depth process, but it is totally worth it. Here’s a fact about my cooking style: I don’t usually measure. I just sort of throw things together and hope that it turns out ok. It usually does. So for those of you who love to abide by recipes, this might not be very helpful, since I’ll be estimating.

Here goes.

In a small (not tiny) bowl, mix:

            Peanut butter (approx 2-3 T)

            Soy sauce (around 2 t)

            Rice vinegar (about 1 t)

            Red chili paste (about 2 T)

Juice from one lime

Stir these ingredients together really well, making a creamy sauce. It will be relatively thick.

Boil a large pot of water for the rice noodles. They only need to cook for 7-9 minutes, depending on what kind you get.

In a large frying pan, sauté in olive oil:

            3 cloves of garlic, chopped

            ½ brown onion, chopped

            1 t grated ginger 

Add:

            2 chicken breasts, diced

            1 cup shrimp (if you like shrimp)

            1 cup tofu, diced (if you’re into that)

The first couple times I made pad thai, I just used chicken and shrimp. The last time I made it, I decided to add tofu, because I was making another dish that called for it and figured it would be interesting. It wad great. 

Once the meat is cooked through and the rest of the ingredients are lightly browned, add the peanut butter mix. Stir thoroughly. Add a package of bean sprouts. If you like things spicy, you can add some paprika.

Drain the noodles when they’re done and put them aside.

Move the ingredients to one side of the frying pan and crack 1-2 eggs (depending on how much you want). Lightly scramble them in the pan before mixing them with the rest of the ingredients. 

Add the noodles. Stir all of the ingredients in the pan until they’re well mixed.

Garnish with shelled peanuts and cilantro. 

*This recipe makes a lot of pad thai, so it’s great if you’re having company. If you’re just cooking for a couple of people, I would cut this recipe in half. Also, I’ve had to use 2 frying pans to contain all of the food, since I don’t have one that’s big enough. Just a warning.

Anyway, this is now one of my favorite dishes. It can be as mild or spicy as you want. It can also be vegetarian or meat lovers. I’m all about experimenting and improvising, so give it a shot!