Saturday, April 16, 2011
J and J Pad Thai
What You’ll Need:
8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
Tofu cut into cubes and fried
2-3 carrots, chopped
2 cups bean sprouts
2 green onions, sliced
1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
PAD THAI SAUCE:
1/4 cup hot water
3 1/2 Tbsp. soy sauce, we like Braggs Liquid Amino (or gluten-free soy sauce)
1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
3 Tbsp. brown sugar or 2 palm kernels
3 Tbsp. smooth peanut butter
3-4 Tbsp. oil for stir-frying 2-3 Tbsp. vegetable stock
lime wedges for serving
What You’ll Do:
I like to make my sauce first so it’s ready when everything else has been cooked. Start by dissolving the tamarind paste in the hot water. Add the other sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you’ll need it to balance the sourness of the tamarind). Reserve.
Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and onions. Stir-fry 1 minute to release the fragrance. Add broccoli and carrots and cook for 3-5 minutes.
Add the Bok Choy plus the stock. Stir-fry 2 minutes, or until Bok Choy is bright green and slightly softened. Add fried tofu.
Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.