While my sweet girl is, and always has been, an adventurous eater, she's still a little on the mild side. Since her father is on the Carolina Reaper side of life, I have to modify our food and he "enhances" everything with his own insane pepper oils. Everything.
So, since the kid's at lacrosse camp, I decided to make some Pad Thai, as directed. It was spicy, rich, nutty, all the good stuff you want your Thai food to be, frankly.
For those of you here in Columbia, you may be familiar with the amazing house dressing at our Miyo's Chinese restaurants. It is astounding and if you ask nicely, you can buy some from them. And if you ask really nicely, your waitress might just give you some...
So, this evening, the ol' ball-n-chain and I dined Chez Akre with some Pad Thai and a simple green salad with Miyo's dressing. Even though Neil hates how our house will smell like fish sauce for a few days, the food was good. Damn good.
Pad Thai cooks quickly, so it key to have all your ingredients prepped and ready to go. What you see here is about 8 large shrimp, 4 oz. chicken in bite-sized pieces, 1 1/2 tsp crushed red pepper, 3 chopped green onions, 1/4 cup chopped unsalted, roasted peanuts, 2 Tbs fish sauce, 3 Tbs soy sauce, 1 Tbs sugar, 2 garlic cloves minced, lime and some bean sprouts.
Start by sauteeing your garlic in about 2-3 Tbs veg oil. Add your chicken and shrimp and cook 'em up.
Oh, oops, I forgot to tell you about the noodles. Take about 4 oz. dried rice noodles and put them in boiling water. Take off the heat and let them steep for 5 min. Drain and rinse with cold water. Then, add them to your meats in the wok.
Add fish sauce, soy sauce, sugar and red pepper flakes. Mix in well then throw in about 1 cup of bean sprouts and your chopped peanuts. When the noodles are tender, push them aside and add 1 beaten egg. Scramble it and mix it into the Pad Thai. Lastly, add your green onions and the juice of one lime.
And, viola! You have a wok full of delicious Pad Thai. Serve right away with some raw bean sprouts sprinkled on top and with a couple wedges of lime. I think you'll find this rivals any restaurant Pad Thai you've ever ordered.
So, since the kid's at lacrosse camp, I decided to make some Pad Thai, as directed. It was spicy, rich, nutty, all the good stuff you want your Thai food to be, frankly.
For those of you here in Columbia, you may be familiar with the amazing house dressing at our Miyo's Chinese restaurants. It is astounding and if you ask nicely, you can buy some from them. And if you ask really nicely, your waitress might just give you some...
So, this evening, the ol' ball-n-chain and I dined Chez Akre with some Pad Thai and a simple green salad with Miyo's dressing. Even though Neil hates how our house will smell like fish sauce for a few days, the food was good. Damn good.
Pad Thai cooks quickly, so it key to have all your ingredients prepped and ready to go. What you see here is about 8 large shrimp, 4 oz. chicken in bite-sized pieces, 1 1/2 tsp crushed red pepper, 3 chopped green onions, 1/4 cup chopped unsalted, roasted peanuts, 2 Tbs fish sauce, 3 Tbs soy sauce, 1 Tbs sugar, 2 garlic cloves minced, lime and some bean sprouts.
Start by sauteeing your garlic in about 2-3 Tbs veg oil. Add your chicken and shrimp and cook 'em up.
Oh, oops, I forgot to tell you about the noodles. Take about 4 oz. dried rice noodles and put them in boiling water. Take off the heat and let them steep for 5 min. Drain and rinse with cold water. Then, add them to your meats in the wok.
Add fish sauce, soy sauce, sugar and red pepper flakes. Mix in well then throw in about 1 cup of bean sprouts and your chopped peanuts. When the noodles are tender, push them aside and add 1 beaten egg. Scramble it and mix it into the Pad Thai. Lastly, add your green onions and the juice of one lime.
And, viola! You have a wok full of delicious Pad Thai. Serve right away with some raw bean sprouts sprinkled on top and with a couple wedges of lime. I think you'll find this rivals any restaurant Pad Thai you've ever ordered.
