April 26, 2012 in Newsletter
Treat Mom to a relaxing massage this Mother’s Day. Gift Certificates available.
After travelling in SE Asia for the past month and developing an authentic palate for Thailand’s signature dish, I decided that April’s recipe of the month would be Pad Thai.
-oil for frying
-package of medium tofu
-clove of garlic, minced
-handful of dried rice noodles, soaked in warm water for 30 minutes
-3 tbsp tamarind juice (tamarind paste is commonly found in Asian supermarkets, add a small amount and mix with water)
-3 tbsp fish sauce
-2 tbsp soy sauce
-1 tsp of sugar
-pinch of salt
-1 cup bean sprouts
-1 green onion cut into one inch segments, green part only (or chinese chives if you can find them)
-2 tbsp crushed peanuts
-2 lime wedges
In a bowl combine tamarind juice, fish sauce, soy sauce, sugar and salt.
Cut tofu into small cubes and stir-fry with a small amount of oil until lightly browned. Add garlic and continue stir-frying for 1 minute before adding eggs. After eggs have cooked add the drained noodles and tamarind juice mixture. Once sauce comes together and fully coats noodles add bean sprouts and green onions. Serve once the bean sprouts have begun to soften. Garnish with some additional sprigs of green onion, crushed peanuts and a lime wedge. Serves 2.