Not too many of my recipes are busts because 1) I can read and “always” follow recipe directions and 2) 99% of those recipes come from foodie bloggers who recommend recipes to try. I think I know what went wrong with my pad thai last night, but I was (and still am!) totally bummed. I’ve been looking forward to making this recipe as it looks DELICIOUS on Tes’ blog.
For the recipe I did try a new ingredient which I found at an Asian/Indian food store. The name of the product is tamarind. It has a very unique flavor and appearance. I tried Googling “substitutions for tamarind” to save a trip and a few bucks, but Internet foodie gurus swore that nothing could replace the flavor of tamarind.
And in paste form looks something like this:
Pad Thai slightly adapted from Tes at Home
100 gm 8 ounces rice noodle stick, uncooked
4 cloves garlic, minced
1 3 large egg, beaten
100 gm 1 block tofu, diced into bite-size pieces
10-15 1/2 lb prawns, peeled and deveined
2 tbsp tamarind paste
1 2 tsp sugar
1 tsp low sodium dark soy sauce
1 tbsp Light soy sauce (I didn’t know what this is, so I used low-sodium soy sauce)
1 tbsp fish sauce
1 cup bean sprouts
2 tbsp peanut oil
1/2 head cabbage, chopped
4 Tbsp roasted peanuts, chopped
1 lime, cut into 4 wedges
Chili flakes, optional
And I stupidly added rice vinegar after seeing a recipe call for it. I also “eye balled” the tamarind and I think I used too much. The sauce was very tart as a result.
Soak the dry noodle in warm water for 3 minutes, drain and keep aside. Cook rice noodles according to box. The variety I purchased needed 25-30 minutes of soaking time in warm water.
Heat a large wok or pan over the medium high heat. Spray with non-stick spray. Add egg and fry until cook. Cool down and slice into long strips.
Add about 1 tablespoon of oil, add tofu and fry until light brown. Remove from pan and keep aside.
Add 1 tablespoon oil to the same pan, then add garlic and stir until fragrant. Add shrimp and cook for few minutes. Add tamarind paste, sugar, dark soy sauce and light soy sauce. Add rice noodle and toss until all ingredients coated and stir fry for few minutes. Add bean sprout and fish sauce and cook further for 1 minute or until the noodle is tender and cook.
Transfer Pad Thai into the serving plate; add more bean sprout, sliced fry egg, crushed peanuts and cabbage. Squeeze lime juice over it before eating. For extra heat you can add some chili flakes. Serves 5.
Nutrition Information (per serving): 491 calories; 18.8 g. fat; 189 mg. cholesterol; 508 mg. sodium; 52.6 g. carbohydrate; 6.6 g. fiber; 27.4 g. protein
Result: Mr. Prevention went back for seconds, so I know it was edible and he liked it! Like I stated above, adding the rice vinegar and not measuring the tamarind made for a very tart sauce…and simply too much sauce. I do think I’ll be trying this recipe again, but maybe with a slightly different sauce recipe..or simply FOLLOWING the recipe!!! Pad thai is something I’m particular about; at the University of Illinois there was an authentic thai restaurant that served the BEST pad thai and I’ve never found a recipe as wonderful since.
Last night my run was BRUTAL — 4.1 miles took me nearly 44 minutes. I think this is because I need new shoes like nobody’s business and because I played my little heart out at hockey the night before and my quads were TIGHT. Whenever I get shin splints and ankle pain, I know my shoes are shot. I should really have a pair on hand to prevent running related injuries and pains, note to self!
…But at least I’m on track to complete my 70 out of 101 days running for Biz’s 101 Days of Summer Challenge! 😀
My new DSLR camera arrived yesterday (THANK YOU, AMAZON WARRANTIES!!!). So I took a few random pictures 🙂
My basil that isn’t dead yet — it’s nearly 4 weeks old! I have a tendency to KILL basil, but so far so good!
And a Lily shot..
Question: What’s the last “out of the ordinary” ingredient you purchased? Was it a hit or a bust?
P.S. Send in questions for a Q&A sometime this week or next! I realize I haven’t been holding Q&A’s as often, sorry! But I do want to answer your nutrition questions! Email me at PreventionRD@gmail.com!