Pad Thai

13234837_10204907324276790_305843932_oI’m back in the United States! I’ll still be blogging as long as I have a kitchen, so absolutely while I’m in Chicago. I may have to take a break for a bit in the fall when school starts and I’m back to dorm living unless I decide to take over my brother’s kitchen at some point. Despite jet lag and a crazy intensive summer course I managed to cook dinner for my parents my second night home. My friend came over to cook with me and we made pad thai loosely following Martha Stewart’s recipe.

This was one of the most chopping intensive recipes I’ve made in awhile. First I chopped garlic, peanuts, and green onions, and peeled and shredded carrots. I had been working on cutting the green onions for awhile and then realized they were onions, and then of course started to cry. I wonder if part of onions’ effect is a placebo because I was seriously fine until I thought about it and then it got pretty painful. Anyways, while I was doing that my friend started working on the tofu and broccoli. She cut the tofu into small strips and then pan fried them in peanut oil with a little salt. For the broccoli she just briefly boiled it. That worked pretty well but I think next time I’d steam or blanch it to keep it a little bit more raw before it fully cooks in the skillet and also to preserve more of its color. While all of this was going on we had rice noodles softening in a bot of hot tap water.┬áThe sauce was lime juice, soy sauce, fish sauce, brown sugar, and Sriracha.

Once everything was prepped, we scrambled an egg until it was mostly cooked while softening the veggies in peanut oil. Once those were cooked we added sauce to the veggies, brought it to a simmer, and then added the noodles. We tossed the noodles in the sauce and veggie mixture until they were fully cooked and coated in a then thickened sauce and then added the eggs and let them cook through. Once that was done we tossed the tofu in. Each bowl was topped with crushed peanuts, green onions, and parsley (it was supposed to be cilantro but I accidentally bought parsley, I’ll blame my jet lag for now).

This dish was delicious and I actually got my mom to eat and enjoy tofu. When I cook Asian dishes I always feel good about my cooking because it reminds me how easy it is to make food like what you get in restaurants (within reason). Asian food in particular because it uses flavors that I’m not as comfortable with and can’t improvise the way I can with Italian or American dishes. Also, the best part of cooking at home is that my parents did the dishes!

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