What's For Dinner: Pad Thai

Another great recipe from the most recent issue of Everyday Food is the focus of tonight's dinner. I am a huge fan of pad thai, though I have never before made it at home. This recipe had the two qualities I most love -- super easy and super quick. D opted to mix in some shredded chicken to his plate; I would have mixed in some dry-fried tofu, but it didn't turn out as I would have liked (I had a box of the long-shelf-life stuff, and not the fresh kind) so I didn't end up eating it. But I think adding either meat or tofu to this recipe would help amp it up a little bit, plus add in a bit more protein.

Pad Thai 

makes 4 servings

8 oz wide rice noodles

1 small bunch green onions, chopped into thin slices, green and white parts separated

2 cloves garlic, minced

2 teaspoon vegetable oil

2 tablespoons fresh lime juice (1 lime)

3 tablespoons tamari sauce

2 tablespoons dark brown sugar

2 eggs, lightly beaten

1/4 cup cilantro leaves, rinsed and patted dry

1/4 cup unsalted peanuts, chopped

1 cup pre-cooked shredded chicken [optional]

1 cup dry-fried tofu cubes [optional]

1. Cook the rice noodles according to the manufacturer's instructions. (I boiled my rice noodles for 15 minutes. Other types may just require soaking in hot water for a certain amount of time.)

2. Whisk together the lime juice, tamari sauce, and brown sugar. Set aside.

2. Add the vegetable oil to a skillet and heat to medium-high.

3. Add the chopped green onions (white parts only) and garlic cloves. Cook, stirring constantly, for 30 seconds.

4. Add the lightly-beaten eggs to the skillet. Use a rubber spatula to agitate the eggs. Cook until just set, about 30-45 seconds.

5. Remove the egg mixture from the skillet and place on a plate.

6. Add the cooked noodles to the skillet. Pour the lime-tamari-brown sugar mixture over the noodles. Use tongs to evenly coat the noodles with the sauce. Cook for 1-2 minutes.

7. Add the egg mixture to the noodles, Use tongs to break up the eggs and evenly distribute the ingredients. Cook for 1-2 minutes longer. Stir in the green parts of the remaining green onions. Add in the pre-cooked shredded chicken or dry-fried tofu if desired.

8. Serve up the noodles on individual plates. Top each portion with cilantro leaves and chopped peanuts. Garnish with a lime wedge.

(adapted from Everyday Food magazine)