Friday, October 14, 2005

Would you eat it?

This was left in a bag on my doorknob.

Now, on one hand, it's brilliant marketing to leave chocolate on people's doorknobs. However, I am not going to eat something left on my doorknob. Sorry Nutella. (And sorry for the lousy light in the photo. I swear I had all the lights on but it was really overcast and nothing made any difference.)

This, I would eat. And did. Pad Thai. Mmmmmmmm. And I get leftovers for lunch.

You would not believe how easy this recipe is. Perfect for a last minute meal. And, if you prefer, you can add chicken or shrimp instead of the tofu.

Pad Thai

1 package of dried flat rice noodles (about 12 ounces)
3 tablespoons Asian fish sauce
5 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon sirracha chili sauce or 1/2 teaspoon cayenne (or more if you are like me and like it HOT!)

Vegetable oil
3 large eggs, beaten lightly
5 garlic cloves, minced
4 shallots, minced (about 1/2 cup)
6 ounces of diced super firm tofu (not silken)
4 scallions cut into 1-inch pieces (white and green parts)
1/3 cup water

For garnish:

Crushed roasted peanuts
Fresh cilantro
Lime wedges
1 cup each bean sprouts, shredded red and green cabbage and shredded carrots

In a large bowl soak the noodles in cold water to cover for 30 minutes, or until they are softened, and drain them well. In a small bowl stir together the fish sauce, the ketchup, vinegar, brown sugar, and sirracha. Taste and adjust for personal preferences (you may want it a bit sweeter or hotter or whatever). Add water to sauce.

In a wok or non-stick skillet heat 1 tablespoon of oil over medium heat, add the eggs, and scramble until just barely cooked. Set aside in a bowl.

Wipe out pan and heat 2 tablespoons oil over medium high heat until it just begins to smoke and in it stir-fry the garlic and the shallots until the mixture is golden. Be careful as it will go from golden to burned very quickly. I generally let it just start getting golden and then by the time I add the other stuff, it's done. Add the sauce mixture and tofu and let the tofu soak up some of the sauce (maybe a minute). Add the noodles, the scallions, and the egg and cook the mixture, stirring, for 3 to 5 minutes, or until the noodles are tender . You will probably need to cover the pan with a lid for a few minutes to steam the noodles a bit.

Put on a platter, garnish dish, and serve.

Goes really well with a Santa Rita 120 Sauvignon Blanc.