I almost got it!

Its finally the weekend and what do I do all day? I'll tell you, but it was not anything fun or exciting. I worked this morning. I really did not want to get up and go but I have goals to reach and things to buy accomplish. I did however decide while I was daydreaming at work to try and make pad thai again. Last time I did not quite get it right. (Aka my noodles fell apart and the sauce was not quite right.) I decided today would be the perfect day to try again. After all, practice does make perfect. Another thing that helped me decide was I was just craving it and I thought it would be great to make it myself versus buying it. If I get it right then it would be another weapon in my arsenal. Can't ever have too many weapons.

In order to make this I looked up the recipe in a cookbook I got two years ago but never got around to using. I bought it last time I was in LA at an Asian market. It is called Thai Cuisine Beyond Curry by Chef Chai Siriyarn                              

I wondered if this recipe would taste like my mom's. I soon found out close but it still is not quite like hers. I wondered how my mom's noodles were darker than mine. My husband pointed out that my mom uses soy sauce and I used fish sauce. Tasty but still not quite right. Regardless, it was delicious. Next time I will try it with soy sauce and see if I get it right. I did add a little to this recipe so it was not quite the chef's recipe.

This recipe is still worth making and sharing, I thought it was good.

Pad Thai

adapted from Chef Chai Siriyarn

Sauce

5 T sugar

juice from 3 limes

6 T fish sauce

4 T rice vinegar

2 tsp paprika

chili powder to taste

Noodles

4 T vegetable oil

2 eggs

5 cloves of minced garlic

14 oz firm tofu drained, squeezed of excess water and cut into cubes

14 oz dried rice stick noodles soaked in warm water for 15 minutes, then drained

1 lb medium shrimp

1/2 lb of pork tenderloin cut into cubes

1/2 c chicken broth

1 c bean sprouts

5 green onions cut into 1/2 inch pieces

1/2 c peanuts roasted and pounded into small pieces

1 lime cut into wedges

Directions

Combine all sauce ingredients in a bowl and set aside.

Heat oil in a wok over high heat. When the wok is very hot add the tofu and fry for 5 minutes on each side until golden brown and firm.

Remove from wok and drain on paper towels.
Add 1/2 lb of pork tenderloin to remaining oil and stir fry for about 3-5 minutes. (depends on your stove. I have a glass top so heating is not optimum. I really want gas)

Add garlic  and then add eggs and stir until set and cooked.

 Add shrimp and cook for about a minute and then add noodles and chicken stock and cook for 2-3 minutes until noodles begin to soften.

Add sauce and toss to coat the noodles. Reduce heat to medium. Add the tofu back in  and cook until sauce is almost completely absorbed by the noodles. Stir in green onions,1/2 the peanuts, and bean sprouts.

Toss a few times and serve on a plate. Sprinkle with remaining peanuts and serve with lime wedges.

It was so good but still not as good as my mom's. I bet you will enjoy it so give it a try. I hope everyone's day is going well. I know mine is:)