The signature taste of pad thai’s pan-fried rice noodles is the tamarind. I got it from the Asian supermarket as this big block that expires in two years. It tasted fine?
Fry 1/3 cup extra firm tofu cut into matchsticks. Set aside.
Cut 1 lb chicken breast into thin strips. Julienne 1 carrot, 1/2 red bell pepper.
Prepare 8 oz Thai rice noodles: soak in lukewarm water until flexible but not expanded, about 10 minutes. When in doubt, undersoak.
Saute 1 shallot minced, 3 cloves garlic minced, white part of 2 scallions minced until fragrant. Mix in 1 tbsp fish sauce, 2 tbsp tamarind paste, 2 tbsp dark brown sugar, 1 tbsp soy sauce, juice of half lime.
Saute chicken until almost done. Add carrot and bell pepper. Add 2 cups bean sprouts, (1 cup chinese chives).
Crack 2 eggs into center of wok. When almost set, scramble in noodles, and chicken.
Serve topped with tofu, green part of 2 scallions sliced, 1/3 cup cilantro chopped, 2 tbsp crushed toasted peanuts, lime wedges.
I learned about this Muslim-influenced Thai curry made with chicken potatoes, and peanuts. Thankfully I got the timing right so that the potatoes were soft but not mushy, the chicken cooked through but moist, the peanuts still crunchy, and the tomatoes just falling apart. Except I didn’t have plum tomatoes so I used my (ridiculously good) pearl tomatoes eighthed instead.
I’m growing fond making curry from scratch! I’ve got a big spice pantry to consume now anyway.
Add 1/2 lb potatoes, peeled and cubed, simmer for 12 minutes.
Add 1.5 lb chicken breasts, simmer for 5 minutes.
Add 1/2 cup chopped peanuts, 1/2 lb plum tomatoes, 3 tbsp cilantro, simmer for 2 minutes, until chicken is done.
Serve on rice.
Thai Cabbage Salad
4 cups shredded napa cabbage, part red cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced to bite sizes
1 small cucumber, seeded, half moon sliced
1 cup edamame
2 scallions, thinly sliced
1/2 cup cilantro, chopped
Dress with 4 cloves garlic (plus 2 red bird’s eye chili peppers seeded) and 1/4 tsp kosher salt mashed to create paste. 2 tsp light brown sugar, 2 tsp fish sauce, 1 lime of juice (2 tbsp).
