Easy Pad Thai (and a Throwback Thursday)

This week kicked off with a great start! Why, you ask? Because on Sunday night, I made pad thai and drank wine with a good friend! Right when I walked in the door, she handed me a glass of wine. What service!

GBGF Pad Thai 1

A tasty Cab Sauv

This post will feature photographs from a guest kitchen! I know, this is prettyyy exciting. In fact, it took place in my old roommate’s kitchen. We both live in DC, now. But how great is it that two people who were randomly assigned to live together during their freshman year of college are still voluntarily hanging out? I think its pretty great.

Here we are, on Move In Day back in 2009:

me and sarah move in

We had just met a mere hour earlier!

How’s that for a Throwback Thursday?? ( #tbt )

Sarah doesn’t have Celiac Disease, but she has a sensitivity to gluten. So, she doesn’t mind cooking gluten free with me. And I am always quick to welcome a gluten free cooking/restaurant-going buddy! A couple of weeks ago, Sarah and I got together to make gf spinach mac n cheese. I should do a post about it sometime, because that was finger-lickin’ good!

This week, after I introduced her to Bev Cooks, Sarah had her eye on a pad thai recipe. And I was quick to agree to make it with her!

This recipe is super easy, though it may require getting some ingredients that you don’t typically have in your fridge/pantry- for instance, fish sauce. (Fish sauce, by the way, is very smelly! It adds great flavor to food in moderation, but I would not recommend taking a big whiff of the stuff. Funny story: While we were opening the brand new bottle of fish sauce, we accidentally spilled it all over the counter- including all over our friend Elsa’s notebook. She decided to copy her notes over to new paper rather than endure that smell any longer. Luckily, Elsa was a great sport about The Great Fish Sauce Spill. Let’s end the parentheses shall we?)

So, here we go. Our deee-lish-ous pad thai dinner, based on Bev.

makes 4 to 6 servings (yay for leftovers!)

Ingredients

14 oz. rice noodles

olive oil

4 eggs

1/3 c. plus 1 Tbsp. tamari sauce (or gf soy sauce)

2 Tbsp. fish sauce

2 Tbsp. Sriracha sauce

1/4 c. lime juice

1/4 c. canola oil

1/4 c. brown sugar

1 c. chopped roasted peanuts

about 1 c. chopped cilantro

about 4 scallions, sliced (I only used the green parts)

2 c. bean sprouts (highly recommended, unfortunately Sarah and I could not find bean sprouts after looking at 4 different stores!)

Optional: other veggies like green beans or bell peppers

GBGF Pad Thai 2

In the midst of chopping all things green. We made asparagus to go with our pad thai!

Chop chop chop those peanuts.

Chop chop chop those peanuts.

First, tackle the noodles. Follow the directions on the box- and actually read the directions! Cooking pad thai rice noodles is different than normal pasta. It starts off the same- bring a large pot of water to boil. Then, remove the pot from heat (just turn off the burner, if you have a gas stove). Then, add the noodles and let soak for about 15 minutes. Test to make sure they are at your desired consistency- plus, you deserve a little snack! Strain out the water, once they are ready.

Noodles sitting, waiting, soakinggg (sung to the tune of Jack Johnson's "Sitting, Waiting, Wishing")

Noodles sitting, waiting, soakinggg (sung to the tune of Jack Johnson’s “Sitting, Waiting, Wishing”).

While the noodles are soaking, get out a large skillet and heat at medium-low. Drizzle in enough olive oil to coat the bottom. Whisk 4 eggs in a separate bowl and scramble in the skillet until set.

Scramble the eggs, check.

Scramble the eggs, check.

Now, its time to make the sauce! Mix the soy sauce, fish sauce, Sriracha sauce, lime juice, canola oil, and brown sugar in a bowl until combined. Nice, the sauce is made!

Kinda cool lookin, huh?

Kinda cool lookin, huh?

Once the noodles are ready, strain out the water and put them into the skillet with the eggs. Pour the sauce over the top and toss everything together. (This recipe makes a thorougly sauced dish. Some of you may want to hold back on the sauce!)

Almost done!

Almost ready! Now, for the finishing touches…

Top with chopped peanuts, cilantro, scallions, and bean sprouts. People tend to like different amounts of these toppings, so if you’re serving to a group, it might be fun to serve these separately and let people adorn their meals accordingly. If you’re me, you might also appreciate extra lime wedges for more lime juice. I believe in citrus juice- you can never have enough!

I like to have veggies with my Asian-inspired dishes, so we cut up some asparagus and sauteed in a skillet to serve with our pad thai. I would also recommend stir frying some bell peppers or green beans, if you are looking to add more produce to the recipe!

Can you say yum??

Can you say yum?? Because I did.

Serve with an old friend and … Enjoy!

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