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.