Wok on the Wild Side with Pad Thai (*grins* I couldn't resist)
Pad Thai, at least here, seems almost as trendy and commonplace as does buying a large Café Mocha Latte from the coffee house down the block. I looked for a definitive recipe and quickly came to the conclusion that each and every person seemed to have their own interpretation of what was authentic. There were a few common threads between all the recipes (including fish sauce, tamarind and bean sprouts) but I suspect most of what I've seen is a far cry from the dishes sold by the real street vendors. Here is our Americanized hybrid version. Very quick, very yummy. 30 minutes, including prep, to table. Chose this meal tonight because we had all but two of the ingredients on hand. (Yep, we cook a lot of Asian-inspired meals). This will be along the lines of what I hope to do if I implement the 'menu subscription' idea. Could easily be made vegetarian friendly or using different meat.
1 (6.75 oz) rice sticks (noodles) (depending on brand, prepare as directed)
1 lb. pork tenderloin (see note below)
Oil
1 large egg
1 large bunch green onions, cut into 1-inch lengths
2 cups matchstick carrots (you can find these in the prepared/mixed/bagged salad section of produce)
1/2 cup coarsely chopped dry-roasted peanuts
Optional: Bean sprouts (served raw, just as you do the carrots)
Spicy Peanut Butter Sauce
1/2 cup cream peanut butter
1/2 cup soy sauce
1/4 cup honey
2 TBSP rice wine vinegar (this can be found either in the Asian section of most large supermarkets or it may be with the other flavored vinegars)
2 TBSP sesame oil (see above)
2 TBSP hot chili garlic sauce (again, the Asian section)
1 TBSP fresh ginger, grated
1 clove garlic, minced
Pinch cayenne pepper
Place rice stick noodles in large bowl. Pour very hot water over noodles, enough to cover. Set aside for ten minutes and allow rice sticks to soften. While rice sticks are softening, prepare the spicy peanut butter sauce. In a medium bowl, combine all peanut butter sauce ingredients and whisk until smooth.
Place very small amount of oil in bottom of wok. Heat wok over medium high heat. Cut pork into small pieces and add to wok, cooking 6-7 minutes or until done. I find it's easier to cut the pork while it is still partially frozen. This allows you to cut it into tiny slivers and it cooks easily and quickly. It just seems more manageable that way. Once pork is cooked, remove it from the wok.
Add your egg to the wok, and cook, stirring, 1 minute or until egg 'sets'. Add pork back to the wok along with green onions. Saute for 2 minutes before adding in peanut butter sauce. Remove wok from heat. Drain rice sticks in colander, add them to wok and toss noodles to coat. Divide pad thai mixture on to plates along with carrots. Sprinkle each plate with chopped peanuts. Makes 6 servings.
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vanessafrida, you may not know, but is there a similar/equivalent Balinese dish?
1 (6.75 oz) rice sticks (noodles) (depending on brand, prepare as directed)
1 lb. pork tenderloin (see note below)
Oil
1 large egg
1 large bunch green onions, cut into 1-inch lengths
2 cups matchstick carrots (you can find these in the prepared/mixed/bagged salad section of produce)
1/2 cup coarsely chopped dry-roasted peanuts
Optional: Bean sprouts (served raw, just as you do the carrots)
Spicy Peanut Butter Sauce
1/2 cup cream peanut butter
1/2 cup soy sauce
1/4 cup honey
2 TBSP rice wine vinegar (this can be found either in the Asian section of most large supermarkets or it may be with the other flavored vinegars)
2 TBSP sesame oil (see above)
2 TBSP hot chili garlic sauce (again, the Asian section)
1 TBSP fresh ginger, grated
1 clove garlic, minced
Pinch cayenne pepper
Place rice stick noodles in large bowl. Pour very hot water over noodles, enough to cover. Set aside for ten minutes and allow rice sticks to soften. While rice sticks are softening, prepare the spicy peanut butter sauce. In a medium bowl, combine all peanut butter sauce ingredients and whisk until smooth.
Place very small amount of oil in bottom of wok. Heat wok over medium high heat. Cut pork into small pieces and add to wok, cooking 6-7 minutes or until done. I find it's easier to cut the pork while it is still partially frozen. This allows you to cut it into tiny slivers and it cooks easily and quickly. It just seems more manageable that way. Once pork is cooked, remove it from the wok.
Add your egg to the wok, and cook, stirring, 1 minute or until egg 'sets'. Add pork back to the wok along with green onions. Saute for 2 minutes before adding in peanut butter sauce. Remove wok from heat. Drain rice sticks in colander, add them to wok and toss noodles to coat. Divide pad thai mixture on to plates along with carrots. Sprinkle each plate with chopped peanuts. Makes 6 servings.
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vanessafrida, you may not know, but is there a similar/equivalent Balinese dish?