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Wednesday, October 7, 2009

Culinary Explorations

If I had more free time I would love to learn new cooking skills and spend more time trying new recipes. Since I free time is not a luxury I have, I rarely get to try new recipes and get creative. However, I woke up with a burning desire to make pad thai. I love pad thai and thought if I can make pad thai the sky would part and beam my name. I looked online for the perfect recipe to try, like always, the perfect recipe wasn't found online but in my Martha Stewart Everyday Food cookbook, the best cookbook I own. Thanks dad! The hardest part was slicing the chicken very thin like traditional pad thai. It was very good, I may have to invite some friends over and wow them with my culinary skills. (I really am not that into myself as this post sounds, there are very few recipes in my repertoire).



Pad Thai
8 ounces of rice-stick noodles
1/4 cup tomato chile sauce
1/4 cup fresh lime juice
3 tablespoons light brown sugar
3 tablespoons soy sauce
1 tablespoon anchovy paste (I didn't use, my grocery didn't have)
4 tablespoons olive oil
4 garlic cloves
1 pound shrimp or chicken (I choose chicken)
3 cups bean sprouts (I only used 1 cups, I recommend using 3)
8 scallions
1 large egg, beaten
Garnishes
1/3 cup chopped dry-roasted peanuts
pinch of red pepper flakes
1/4 lime wedges

1. Cook noodles as noted on package and place in cold water bath.
2. Whisk together chile sauce, lime juice, soy sauce, brown sugar and anchovy paste. In a large skillet, heat 2 tablespoons of olive oil. Add garlic and cook for 30 seconds then cook chicken or shrimp and transfer to plate once cooked.
3. Add last two tablespoons of olive oil to skillet, then add the noodles and chile paste mixture and cook tossing for one minute. Add bean sprouts, scallions, and shrimp/chicken. Pour in egg and toss for an additional two minutes.
4. Garnish and serve.