Pad Thai

We like take-out.  We're always in search of good (to our standards) pad thai.  We tried making it at home from a magazine recipe.  Disaster.  We threw it away.  Inedible. 

It took months before I dared attempt this dish in my kitchen again.  We resorted to our old tactics: take out menus and local Seattle thai restaurants.  And a few startlingly cheerful/neurotic waiters. 

Finally after one long and tedious day of work I decided it was time.  I sat at my desk and made a grocery list.  Fish sauce and oyster sauce.  Two things I'd never purchased before.  Essential to this dish.  Don't let the names scare you.  

I borrowed the recipe from a fantastic blog that I know and trust.  The inspiration for these cookies.  They know what they're doing. 

We've now made pad thai twice this week.

Pad Thai

Adapted from Big Girls Small Kitchen

This recipe serves 2 (3 if you're willing to share)

1/2 lb rice noodles

3 tbls olive oil 

1 tbls granulated sugar

1 tbls fish sauce

2 tbls oyster sauce 

1 egg 

2 cloves garlic 

3 scallions

2 shallots 

Garnish with:

ground peanuts 

cilantro

lime (juice)

bean sprouts 

siracha 

1. In a medium pot bring water to a boil, remove from heat and soak rice noodles for 15-20 minutes (or as directed on package)

2. In a small bowl combine sugar, fish sauce, oyster sauce, and chopped scallion greens - set aside

3. In a wok or large skillet, heat olive oil over medium-high heat, add in shallots and the white of the scallions.  Saute for 3 minutes, or until golden.

4. Add in minced garlic, stir for about 1 minute

5. Pour in egg and scramble quickly 

6. Combine noodles and sauce mixture in wok/skillet with onions and egg, stir/fold to combine. 

Garnish to your heart's content.