Sunday, November 11, 2007


Pad Thai (recipe in the comments)
Cucumber salad

Shortbread dipped in dark chocolate
This is a favorite of long standing. That said, we owned the cookbook it's from (Moosewood Cooks At Home - an excellent resource for a vegetarian chef!) for a long time before we tried it. "Why?", you ask. To be honest, because it has catsup in it. That seemed, well, gross. I'm not even sure why we got over it that first time, but we did, and the rest is history. Interestingly, I have since learned that this is not an uncommon shortcut. Regardless, do not be afraid. This is also a recipe that benefits from a bit of help in the kitchen. It's an easy recipe, but you must have everything ready before you start the stir fry. Having one person make the sauce and blanch the shoots and noodles, while the other does the rest of the prep makes it much faster.

Prep Notes
Difficulty: Easy with two, moderate with one
Chopping: Peanuts, garlic, carrots
Time: 40 minutes
Make ahead: It saves ok, but is best fresh.

J: "I can eat Pad Thai at home??!??!"
M: "Catsup as you've never had it before."

1 comment:

J said...

Pad Thai – Moosewood Cooks At Home
Serves 3-4

½ - ¾ lb bean shoots
8 oz. Pad Thai noodles (or medium size egg noodles)
3 T fresh lime juice
3 T catsup
1 T brown sugar
¼ cup fish sauce (or soy sauce)
2/3 cup peanuts
4 garlic cloves, peeled
4 carrots, peeled
4 eggs, beaten
1.5 t red pepper flakes
4 large scallions, chopped (white and green parts)
3 T peanut or canola oil
A generous pour of soy sauce

Bring a large pot of water to boil. Blanch the shoots by placing them in a small strainer or colander and dipping it into the water for 30 seconds. Drain. Add noodles to the water and cook for 3-5 minutes. Do not allow to get overcooked. Drain and rinse with cool water.

In a small bowl or liquid measure mix lime juice, catsup, brown sugar, and fish sauce or soy.

Run peanuts through a food processor until finely chopped. Remove to a small bowl. Repeat with garlic, removing minced garlic to an even smaller bowl. Last, chop the carrots in the processor until minced.

Make sure all the ingredients are prepared and close at hand. Heat the oil in the same large pot you cooked the shoots and noodles in. Add the garlic and the chili flakes, swirling to coat with oil and then add the carrots. Cook for one minute. Move the carrot mixture to the edges of the pan and pour the beaten eggs into the center of the pot, quickly scrambling them. Just as the eggs set, add the sauce and toss to combine. Add the rice noodles and shoots, stirring to distribute the sauce throughout. Stir in the scallions and peanuts. Add soy to taste.

* Note: You may add shrimp in addition to or instead of the eggs.

** Note 2: If you do not have a food processor, you can crush the peanuts in a bag using a rolling pin, mince the garlic, and grate the carrot.