Heat Wave = Pad Thai

It's been awfully warm the last couple of days, and that makes me want only one thing come dinnertime: cold noodles. There are several dishes I like and make frequently, but nothing ever sounds so good to me as Pad Thai. For some reason, until today I had never even considered making it. I guess I just assumed it had too many unusual ingredients or something. Instead, I've always relied on the iffy offerings at whatever Thai restaurant was in my neighborhood to satisfy my craving, and been disappointed more often than not. No longer.

The recipe below is a combination of several that I found on the internet, plus my own additions of broccoli and carrot to boost the vitamin content. It manages to achieve the sweet/sour/crunchy/smooth/spicy balance I always look for but rarely find, and yet does not include tamarind pulp/paste, a traditional ingredient that I just didn't have the patience to track down in this heat. It does include garlic chili sauce, which not everyone will have in their fridge but if you like heat at all, this condiment is worth keeping around to spice up your pasta sauce, eggs, veggie burgers, etc. The Sriracha brand can be found in the Asian foods section of most large grocery stores.

As a note, the ingredients list and the directions may seem long, but the results are well worth it. Also, if you prep the veggies, etc. first, the actual cooking will come together very quickly and you'll have time to let it cool before serving. Tonight I found out that a Dark and Stormy (ginger beer + dark rum + lime) is a wonderful accompaniment, especially when served outdoors on our first day at the lake this year!





Pad Thai

Main:

• 1 8oz pkg rice noodles
• 1 15oz pkg extra firm tofu, cut into 1/2" cubes
• 2 eggs, lightly beaten

Veggies:

• 1 onion, cut in half and then cut into crescent slivers
• 3 cloves garlic, pressed
• 1 crown broccoli, cut into bite-size pieces
• 1 carrot, peeled and then shaved into long peelings with a potato peeler
• 3 scallions, cut into diagonal slices
• 2 cups bean sprouts

Sauce:

• 1/2 cup Braggs liquid aminos or low-sodium soy sauce
• 1/2 cup brown sugar
• 2 limes, 1 juiced and 1 cut into wedges for garnish (bring to room temp and roll/press onto the counter with the palm of your hand before juicing for maximum juiciness)
• 2-3 tablespoons Sriracha or other garlic chili sauce

Finish:

• 1/2 cup peanuts, chopped
• 1/2 cup cilantro, chopped roughly

Directions:

1. Fill a medium pot with water and bring to boil, then cook rice noodles for about 4 minutes or until nearly done. Drain and rinse with cold water until cool. Set aside.
2. Combine the sauce ingredients in a bowl and set aside.
3. Heat 2 T canola or peanut oil on med-high heat in a large wok, nonstick or cast iron skillet. Add the tofu and cook about 7 minutes, stirring occasionally. Transfer the tofu to a large serving bowl.
4. Pour 2 T more oil to the wok and stir-fry onion, garlic and broccoli for several minutes.
5. Add the carrot, scallions and bean sprouts. Cook for several more minutes, then add the egg, stirring to scramble.
6. Add the tofu and noodles to the dish, and pour over the sauce over the vegetables. Add the peanuts and cilantro, using tongs to combine everything.
7. Transfer to serving bowl and serve at room temperature or refrigerate before serving. Pass the lime wedges.

Last year's pic, but one of my favorites. Hurrah for Lake Garfield!