Skip to main content

Easy Breezy Pad Thai

I love whipping up this dish -- full of flavor, but very (VERY!) easy to make. The most time-consuming part is julienning your carrots.


I love whipping up this dish -- full of flavor, but very (VERY!) easy to make. The most time-consuming part is julienning your carrots.

Pad Thai
Vegetarian Times, March 2002

1/2 lb dried rice noodles
1/4 c lime juice
2 T soy sauce
2 T brown sugar
1-2 tsp hot chili sauce
2 tsp peanut oil
3 cloves garlic, minced
1-2 tsp ginger, peeled and grated
1 medium carrot, peeled and julienned
8-10 scallions, halved lengthwise then cut into 2" pieces
1 c bean sprouts
1/4 c cilantro, chopped
1 lime, cut into wedges (opt)

In large bowl, soak rice noodles in enough warm water to cover, until limp and white, about 20 minutes. A word of advice: test your noodles after 20 minutes. Some time they take considerably longer to soften and get un-pasty. If you rush this step, then you will need to cook your pad thai over heat longer to cook the noodles to the right consistency. This is OK, but, it makes your pad thai thick and pasty, instead of light, as it should be. So, save yourself the frustration and just do this step right.

In small bowl, combine lime juice, soy sauce, brown sugar, chile sauce and 1 T water. Set aside.

In large skillet, heat oil over high heat. Add garlic and ginger. Stir-fry 30 seconds. Add carrot and scallions and stir-fry 1 minute. Add lime-soy mixture and toss gently.

Drain noodles. Add to wok, tossing with tongs until noodles soften and curl, 1 minute. Add bean sprouts and lightly toss. Serve garnished with cilantro and lime wedges.

Comments

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally