Monday, June 28, 2010

hutterite bread & faux thai...

let me tell you...if a hutterite is selling anything edible...i'm buying.  bake sale on the side of the highway?  gooda.  chickens straight from the farm with a few little feathers still left behind?  goooooda.  still warm tomato cheese bread at the gimli farmers market?  goooooooooooooooda.  check out the still my heart.

there was also a beautiful box of still-dirty baby strawberries purchased that are currently waiting to be used up in the fridge.  it seemed the dear old man selling them for $2.50/box had hand picked each and every one.  his sign was cute and he seemed very proud of those berries.  i tasted one...well worth his hard work!
 there was all sorts of edible enhancement during our weekend at the cabin at the lake, most of which will have to wait until later.  saturday night however, brought a dish to silence a craving i was hankering.  pad thai, in all its sweet/sour/salty glory.  with some...modifications shall we say? 

keeping in mind that once upon a time, the chef and i spent 6 weeks in thailand, eating (among many other note-worthy dishes mmmm condensed milk corn niblets...) pad thai off of carts (the best), or from stalls, stations, food courts and hotels.  we have had our fair share of authentic pad thai, so why not use chow mein noodles now instead of the typical choice?  (no need to tell anyone that we completely forgot to include the box of bean sprouts in the fridge...which would have made an amazing difference...)
here's the recipe we used this time, for you to use next time you have a craving.


pad thai   (or maybe let's call it faux thai...since only the sauce was authentic)

for the sauce...

1/2 cup hot water**
1 1/2 tablespoons tamarind paste**
5 tablespoons fish sauce
1 teaspoon garlic chili sauce
5 tablespoons brown sugar
**note:  tamarind is a funny thing.  some people are lucky enough to find the pre-made paste in a jar.  in this case, the measurements above are accurate.  we were not so lucky and only had the brick of compressed tamarind that requires soaking, straining, etc.  in this case, we made enough to equal 1/2 cup for the recipe.

for the rest...

1 bag (approximately 3 cups) chow mein noodles (see...were rule breakers)
2 tablespoons oil (peanut would be nice)
3 cloves garlic, finely sliced or minced
1 box (approximately 1 cup) fresh bean sprouts
2 (4" X 4") bricks firm tofu
3 green onions, diced
crushed peanuts (i'm not giving you a measurement...its a preference kinda thang)
1 lime, quartered and seeds removed 


1.  to make the sauce, combine all ingredients and whisk to combine
2.  cook noodles according to package instructions (ours had to be boiled for 3 minutes) and set aside
3.  in a large work, add oil and garlic and turn heat to medium-high
4.  once garlic is pliable, add into pan cooked noodles, bean sprouts and tofu and toss until bean sprouts just only begin to become soft.
5.  pour sauce over entire wok and toss to coat (if you like it spicy, now is the time to add more garlic chili sauce to the mix).  continue to toss until bean sprouts are tender, but still crunchy.
6.  dole out portions of your liking into bowls of your choice.  sprinkle with diced onions, crushed peanuts, and squeeze out one quarter of a lime at least over the entire bowl.

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