“Where do you want to eat?” Rob says.
“I don’t know. I don’t care. Just pick a place.” I say.
“How about XYZ (restaurant).” He says.
“No. I don’t want to eat there.” I say.
He continues to offer up suggestions as I shoot each and every one of them down. He suggests about five places knowing I’ll say no to all of them. I am an awful person to have to go out to eat with because unless I really want to eat a particular dish, I become indecisive and difficult.
However, I always have a back up plan. Cooking dinner at home comes easy for me. Now, I realize for many people it doesn’t come as easy and this is why I’m excited to show you how to make one of the most popular Thai dishes people order when eating out at home.
To make good pad Thai is to understand the art of stir-fry. Hot wok (or pan), al dente noodles, no mooshy over cooked vegetables, and having a watchful eye to know when to add more sauce and how much of it will give you amazing pad Thai at home – which makes a great reason not to eat out and engage in the, “where do you want to eat tonight?” battle.
Adding sauce to rice noodles a little bit at a time will allow the noodles to fry and not drown, helping it to retain its texture before becoming too soft, like traditional pasta. Each time you add a little sauce to the noodles it absorbs the sauce (think of it like lotion to skin) deepening the flavor every time you add a little more.
This recipe is quite easy and all the ingredients can be found online or at your local Asian grocery store. A great tip is to make a large batch of the sauce and keep it on hand in your refrigerator. This way anytime you want to make pad Thai, all you have to do is cook the noodles and blanch any vegetables you want to add. For protein, I usually add tofu and any leftover meat I have in my fridge.
Making pad Thai is easy, figuring out where to go eat for dinner is hard. Save yourself an argument and make this one today. Enjoy!
PS: This makes a great gluten-free recipe. Just make sure the fish sauce you use does not contain wheat, and most brands don’t.
- 5 tablespoons water
- 2 tablespoons tamarind concentrate
- 4 tablespoons organic coconut palm sugar
- 1 tablespoon fish sauce
- 6 ounces dried rice stick noodles, ¼-inch wide
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 3 ounces thinly sliced cooked chicken breast
- ½ red bell pepper and julienne
- 1 carrot, peeled and julienne
- 2 bunches green onion cut into 2 inch pieces
- 3 ounces cubed firm tofu, cut into ½-inch pieces
- 1 egg
- ¼ cup chopped roasted peanuts
- ½ cup bean sprouts
- ¼ cup chopped cilantro
- 1 lime cut, quartered