Thursday, March 24, 2011

March 24, 2011: Pad Thai with Peanut Sauce Recipe

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I don’t know about you but I love Thai food. The ingredients taste so fresh (perfect for spring!) and the combination of slightly sweet, slightly hot, and always spicy is mouthwatering. Although I prefer Pad Thai noodles with chicken satay, I’ve also served this dish with roasted chicken, grilled skewers (as pictured here) and fish. For a main dish, add a protein, such as shrimp. And if you have leftover peanut sauce, it’s great as a dipping sauce for chicken nuggets or as a salad dressing.

I first had Pad Thai made from a boxed mix I bought at the grocery. As I usually do, I thought it couldn’t be too hard to make them from scratch and it would surely be cheaper (that’s an understatement – the box costs about 60 percent more than the made-from-scratch version). I think the homemade version is way more flavorful, as well. Try this recipe and decide for yourself.

Pad Thai Noodles

1 package rice noodles
1 T. Sesame oil
1 ¼ cup bean sprouts (fresh or canned) – reserve a few for garnish
2 eggs
3 – 4 scallions, sliced thinly on the diagonal – reserve a few for garnish
¼ cup chopped peanuts

Soak the noodles in hot water while you are slicing the vegetables and preparing the sauce, about 15 minutes.

Peanut Sauce:

1 cup coconut milk
1 T. red chili sauce
1 t. curry powder
1 t. Asian fish sauce
½ cup peanut butter (chunky or smooth, depending on preference)
1/3 cup chicken stock
¼ cup brown sugar
1 T. fresh lime juice (substitute lemon juice if necessary)
1 t. salt

Add all ingredients to a saucepan and simmer over medium heat, stirring constantly, for about 5 minutes or until thickened.

To Make the Noodles:

Using a wok or large skillet, heat the sesame oil to 325 degrees. Add the bean sprouts and green onions and cook for about 1 minute. Add the drained noodles and stir together. Make a well in the middle of the wok by pushing the noodle mixture to the sides. Drop in the two eggs and scramble with a spatula. Add salt and pepper to taste. Fold the eggs into the noodles and add about ½ cup of the peanut sauce. The noodles should be sticky, but not overly saucy; add more sauce if necessary.

To serve, mound the noodles on a plate and sprinkle with the reserved bean sprouts, scallions, and chopped peanuts.

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