Wednesday, March 23, 2011
I have recently fallen head over heals in love with Thai food. However, I wasn't always so keen on Thai. It all began one lovely day in NYC. John and I were wandering around Greenwich Village. I was starting to turn into Evil Stephanie and was desperate for food. John kept insisting on this restaurant called The Noodle Bar by his office. I had seen it countless times on my trips to visit John at work, but I just wanted somewhere "nicer." The Noodle Bar is a small place with cramped tables, laminated menus on the tables, and little atmosphere. Or so I thought. We went there that night because my need for food was quickly trumping my desire to search for it and I fell in love. We had a great little table that was half inside and half out, and if you know me you know I live for eating outside in nice weather. The food was incredible. I got the pad thai since I figured it was a safe venture into Thai food and I never looked back. I ate my whole plate, which never happens, and was raving about it. If you've never had pad thai you really should. It's a must try!
This version was awesome. The sauce was spot on. It tastes exactly like the pad thai I've had out. For some reason it looks a lot lighter- typically pad thai has a hint more color to it- but the taste was spot on. I will certainly make this again and when I do I'll add tofu to it too, I didn't add it and I missed it. I will also say, find the rice noodles. They have a slightly different consistency and I don't think it would be the same with linguine. I mean, sure, it would work- but all Asian sections of grocery stores should have the rice noodles.
Source: Annie Chun's (it was on the back of the box of rice noodles)
1 package pad thai rice noodles
4 tbsp. vegetable oil
2 cloves garlic, minced
4 shallots, thinly sliced
1 cup of chicken, or tofu, or shrimp
2 eggs, lightly beaten
1 cup bean sprouts (optional)
2 tbsp. cilantro, roughly chopped
3 tbsp peanuts, chopped
3 tbsp. scallions, chopped
1 lime, cut into wedges
4 tbsp lemon OR lime juice
3 tbsp. fish sauce
3 tbsp. sugar
1-2 pinches crushed red pepper flakes
1- Cook rice noodles according to packaging directions. (Try to time it so it's done around the time of the sauce, they tend to clump without a sauce). Meanwhile, combine all the sauce ingredients together in a small bowl, stir well, and set aside.
2- Heat 2 tbsp. oil over high heat. Add the garlic and protein (either chicken, tofu, or shrimp).
3- Transfer to a plate once cooked.
4- Add remaining 2 tbsp oil and egg, cooking through. Break into small pieces.
5- Reduce heat to low, add the sauce, noodles, and protein back to the pan. Toss well to combine.
6- Add the bean sprouts, scallions, and cilantro. Toss well. Garnish with the chopped peanuts and lime wedges.