If there’s one thing I really miss about my life before kids, it’s being able to eat cheap Asian food on the spot. Due to the Biden economy, food costs for a family of four are higher than expected.
As always, there is a silver lining. That means I can now do it myself.
If you read my articles regularly, you know how much I value the flavors of the Far East. here we go again! This time it’s Pad Thai, which avoids the highly inflammatory seed oils that make takeout even harder to justify.
This recipe incorporates superfoods like wood ear mushrooms and ginger. You can add as many vegetables as you like. Spiraled green peppers and carrots may also be nice additions.
Feel free to lose weight. Not all herbs are necessary and many are interchangeable. indicated either.
At first you may have to look for the basic ingredients for the sauce, such as at your local Asian market, but the good news is that once you know how to make it, it’s easy to make with whatever you have in your cupboard. . In other words, you won’t have to repurchase exotic ingredients for a while.
Also, once you figure this out, it’s as easy as my Thai curry. Dear readers, I’m so glad you enjoyed it so much. I hope this helps as well.
Note: Fish sauce and oyster sauce are made by fermenting the broth from shellfish. If anyone in your family has a shellfish allergy, this recipe is not suitable for you, even if you don’t use shrimp. The sauce itself can cause an allergic reaction. Please be careful if you have a peanut allergy.
Ingredients (for a family of 4)
sauce:
- 6 tablespoons tamarind puree
- 6-8 tablespoons packed brown sugar (or honey)
- 8 tablespoons fish sauce
- 6 tablespoons oyster sauce
stir fry:
- 4 tablespoons fat of your choice (I like olive oil, butter, or tallow)
- 1/2 tablespoon ginger paste (optional)
- 1 Vidalia onion (my preference, but yellow or red would also work), chopped
- 1 cup of wood ear mushrooms (you can also use 1 can of straw mushrooms if you prefer)
- 6 garlic cloves (or 2 heaped tablespoons of pre-chopped garlic)
- 3 pounds chicken (breast or thigh, sliced) (you can also sub beef or shrimp)
- 8 eggs (whisk)
- 6 cups bean sprouts
- 1/2 cup chives, cut into 1 1/4-inch pieces (you can also use green onions or basil)
- 1/2 cup chopped green onions (chives or basil can also be used)
- 1/2 cup chopped basil (chives or green onions also work)
- 1 cup finely chopped peanuts
If provided:
- lime wedges
- basil
- ground chili pepper or cayenne pepper
- soy sauce
- Most bean sprouts
Instructions
- Place the noodles in a large bowl. Pour in plenty of boiling water. After soaking for 5 minutes, drain in a colander and rinse briefly with cold water. Be careful not to overcook it! Do not leave it on for more than 5-10 minutes.
- Combine sauce in a medium bowl. Savor it as you go. Please adjust the sweetness up or down. Adding a little soy sauce will further enhance the flavor. This is not an exact science.
- In a large nonstick skillet or well-seasoned skillet (I use a giant Dutch oven because I’m feeding my family), add 3 to 4 tablespoons fat (oil, butter, tallow, whatever you like) (Please choose ) over high heat.
- Add garlic, ginger, and Vidalia onions. Cook for 1 minute.
- Add mushrooms or whatever spiral vegetables you have on hand. Cook for 1 minute.
- Add the chicken and cook until almost cooked through.
- Move to one side of the skillet and pour the eggs onto the other side. Scramble and mix into the chicken.
- Add the bean sprouts, noodles, and finally the sauce.
- Stir gently until the sauce is absorbed by the noodles, about 1 1/2 minutes.
- Add herbs and half of the peanuts. Mix quickly and remove from heat.
- Serve immediately, sprinkle with remaining peanuts, lime wedges, additional herbs on the side, sprinkle with chili pepper if desired, and garnish with a few extra bean sprouts. Some people may like to add soy sauce. Squeeze lime juice to taste before serving.
