Friday, October 23, 2009

Peanut Pad Thai

I had an adventure making Pad Thai this time... I started making it when my mom got a call from the Rehabilitation Center that my grandma was in saying that she had passed away. I drove my mom (and my baby) to my grandfather's so she and her sister could let him know that grandma had died. About 2 hours later I was back in the kitchen making the Pad Thai. We ate it for the next two nights. This post is late because grandmas funeral was Wednesday and we had a full house here until this morning, but I figured you'd all understand.

I started making Pad Thai about 2 years ago by request of Hubby... he'd had it at a Thai place and really wanted me to make it. The problem was I had never had it so I had no idea what it should taste like! I found a recipe and made a Pork Pad Thai. Since then I have made it with chicken and with Peanut Butter. This time I made it with just peanut butter. It turned out great.

Pad Thai

Cook 1/2 lb rice noodles according to package directions, rinse in cold water - set aside.
Meanwhile, saute 2 cups matchstick carrots (I cut my own when I have the time, do not use a julienner as it will not cut them large enough and the carrots will turn to mush.) in 2 Tbsp peanut oil over medium heat.
While carrots are cooking, mix sauce ingredients:
1/3 cup peanut butter
1/4 cup rice vinegar
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp ketchup
2 tsp garlic, minced
1 tsp sesame oil
1 tsp garlic, minced
1/2 tsp garlic-chili sauce
in a separate bowl, set aside.
Add 3 eggs, scrambled and cooked rice noodles to the carrots.
Pour in sauce ingredients and mix thoroughly.
Turn burner off and add 1-2 cups mung bean sprouts.
Garnish with scallions, chopped dry roasted peanuts (I've used regular but dry roasted peanuts are the best), and cilantro (not pictured as our store was out.)
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1 comment:

  1. Yummy! I love Pad Thai! Can't wait to try this version.



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