This is a fusion of a peanut noodle dish and a recipe I found for pad thai in a Thai cookbook.  I found that combining the two recipes together makes a fantastic pad thai.  Today's post is for Silas and Paul, who prefer cooking to baking.  I'm happy to share this one.  It's great, too, because you don't have to make it with all the ingredients listed.  It's fine without pork or eggs and if you don't have cilantro, chile sauce, or fish sauce on hand, no big deal.  It's a fun recipe to experiment with different flavor combinations.  Best served with a side of edamame or seaweed salad. Enjoy!

Pad Thai
(serves 4)

8 oz. thick rice stick noodles or Udon noodles
2 T. peanut or vegetable oil
2 cloves garlic, chopped
6 oz. pork fillet, sliced thinly
4 oz. uncooked shrimp, shelled and chopped
2 T. fish sauce
juice of 1 lime
2 eggs, beaten
3/4 cup bean sprouts
4 T. fresh chopped cilantro

Sauce:
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced

Garnish: (optional)
1/4 cup chopped green onions
 1/2 cup grated carrots
3/4 cup chopped peanuts

Soak noodles in warm water for 10 minutes.  Drain well and set aside. 
Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Set aside.
Meanwhile, heat oil in a wok and stir-fry garlic and pork for 2-3 minutes then add shrimp and cook for 2-3 minutes.  Add noodles and cover for 1-2 minutes.  Add lime juice, fish sauce, and eggs and cook, stirring and tossing constantly to mix the eggs.  
Combine sauce with noodles & meat and stir in bean sprouts and cilantro.
Garnish with green onions, carrots, and peanuts.

 


Comments

tennent
02/14/2009 11:38

mmmmmm...this looks phenomenal

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