I thought it was so cool how she not only shopped in all if the foreign supermarkets, but she also frequently came out with a friend. Friends that would cook with her in her kitchen, teach her their family’s foreign recipes from all around the world, and then..then they would eat good food and talk late into the night while the kids played in the basement.
The more I got to know her…the more I wanted my family one day to be just like hers…always welcoming and friendly, with a heart to bless others and extra seats at the kitchen table. Oh, and always enjoying good food.
She taught me how to make Pad Thai.
You will need:
Pad Thai Sauce (see below)
Toppings ( see below)
Note: for the sauce I usually make the kid friendly version or grab a jar from the food store (because Pad Thai is my easy no fuss go to recipe).
Pad Thai for Beginners (click here for detailed instructions)
1/2 C tamarind concentrate
1/2 C fish sauce
1/3 C brown sugar (or 1/2 C palm sugar)
Thai chili powder/cayenne to taste
Pad Thai for Kids (or anyone who doesn’t like fish sauce or have it in their fridge
9 Tbs of soy sauce
3 tb ketchup
3 Tbs sugar
2 eggs (add eggs to the sauce and skip scrambling additional eggs with rice noodles)
No Fuss Pad Thai in a Hurry
Thai Kitchen Original Pad Thai Sauce
Directions: Soak rice noodles in warm water for an hour to soften. Heat a wok or nonstick skillet over high heat till it smokes. Add 3-4 Tablespoons of oil to skillet. Coat your pan by swirling around your oil. Add softened rice noodles and pad thai sauce (above). I personally like my pad thai more saucy, go ahead and add enough to coat the noodles and taste. Adjust to your liking. Continually stir the noodles so they don’t lump together until soft (if your noodles are still a little hard and the sauce in your pan is drying up, add 1-2 tablespoons of water to finish cooking your noodles and then some additional sauce). When the noodles are ready, push them to the side of the pan and crack an egg or two. Let the eggs sit for just a moment and then toss them throughout the noodles.
And your done! Now aren’t you excited for dinner!!
(For a more thorough explanation visit Chez Pim’s recipe for beginners).
Toppings we like: uncooked chopped red and green pepper, shaved raw carrots, green onion and chopped peanuts ( feel free to cook your veggies…we like them raw)
Other toppings: cilantro, lime wedges for juicing, bean sprouts, chicken, shrimp (Note: when adding meat, toss it with a little extra sauce. Cook and remove from heat. Cook your noodles and then add your meat. Or serve it on the side as a topping).