Supper Club in the City

As excited as I was to share pictures and stories from my trip to New York, the week that I got back from the city completely restricted my blogging time. Now I am ready to share all about the food, friends, and fashion from my trip.

Sunday nights in Williamsburg have become a night when friends gather in a small, but not tiny, kitchen to test their domestic skills and master some of their favorite recipes. How lucky was it that I was still around on Sunday night and got to help out/supervise the adventure with homemade Pad Thai. 

We found the recipe on Epicurious, an online recipe collection for "people who love to eat"-- I know some people like that, and it will surely become a go-to when searching for new recipes. 

  • 4 ounces dried Thai rice sticks* (we used normal, flat noodles)

  • 3 tablespoons vegetable oil
  • 8 ounces uncooked medium shrimp, peeled, deveined
  • 3/4 cup 1/2-inch pieces firm tofu (OPTIONAL)
  • 1/4 cup finely chopped radishes
  • 2 teaspoons paprika
  • 1 large egg, beaten to blend
  • 2 cups mung bean sprouts
  • 2 cups green onions, cut diagonally into 1-inch pieces
  • 1/4 cup fish sauce (nam pla)*
  • 3 tablespoons rice vinegar
  • 4 teaspoons sugar
  • 1/4 cup finely chopped roasted unsalted peanuts
  • Lime wedges
  • *We also used "Frank's Red Hot Sweet Chili" Sauce just to kick it up a notch

Soak dried rice sticks in large bowl of warm water until just tender, about 1 hour. Drain rice sticks well.
(Or in our case, cook noodles according to package)

Heat oil in large nonstick skillet over high heat. Add shrimp; stir-fry until pink and opaque in center, about 2 minutes. Transfer to plate.

Add tofu, radishes, and paprika to skillet; stir-fry until tofu browns, about 2 minutes.

What's wrong with this picture?

Add egg; stir until set, breaking up with spoon, about 1 minute. 

Add drained rice sticks, mung bean sprouts, green onions, fish sauce, rice vinegar, and sugar. Stir-fry until heated through, about 2 minutes. 

A little fuzzy. It all starts cooking so fast that we were snapping pictures as quickly as possible.
Transfer to serving dish. 

Top with chopped peanuts. Serve with lime wedges.

Pad Thai seemed pretty ambitious but it ended up being really easy and really good. Definitely something I will be making again in these colder nights. I guess I will have to add fish sauce and mung sprouts to the "keep on handy at all times" list for the kitchen. 

Until next time.
Expect more Sunday Supper Club posts. 

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