Pad Thai: Easy as A-B-C, 1-2-3

Okay so perhaps The Jackson Five weren't singing about Pad Thai back in the day, or probably had ever heard of it, but truly this is one of the most delish and easy dishes to make.  It's amazing not only because of its simplicity to make, nor the fact that it is single serving friendly, but the flavor combos are what really set this apart.  In terms of Asian cuisine this is number one on my list of fav things to eat (yes even ahead of sushi).  Let's also not forget to mention how cost friendly Pad Thai really is, especially if you buy a couple of the more specialty items at a local asian store, you are getting a lot of bang for your buck.  I made this dish last night for Joe and I.  I even got home from work LATE, and didn't start cutting and cooking anything up until a little after 7 oclock, and miraculously we were eating the minute Joe walked in my door at 8pm (would have been eating earlier if he hadn't been distracted at his place by the comedy Modern Family, though I highly recommend watching it, hilarity!).  We dined with our plates on our laps, watching the DVRed Modern Family, and an ice cold bottle of Bell's Oarsman Ale to our sides (I make this dish a bit on the spicier side, so a nice bottle of beer goes really well).  If you aren't a beer drinker don't dismay, pinot grigio also pairs quite nicely!

Pad Thai

 

 Ingredients

Serves 2-4 people

• 8 ounces dried rice noodles
• 1/4 cup fish sauce or oyster sauce
• 3 cups of chicken or beef broth (get the low sodium kind)
• 3 tablespoons rice wine vinegar (or simply white vinegar)
• 3 tablespoons  brown sugar
• 1/4 pound peeled and de-veined raw shrimp, chicken, beef, or pork
• cayenne powder or Sriracha sauce (AKA Rooster Sauce)
• 3 tablespoons peanut oil or Olive Oil
• 2 tablespoons minced garlic
• 2 large eggs
• 2 cups bean sprouts
• 1/2 cup chopped green onions mixed with 1/2 cup minced fresh cilantro
• 1/2 cup chopped roasted unsalted peanuts
• 2 Limes quartered

Directions

1.     In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain. (some brands of noodles you do not have to soak first, so read the directions)

2.     In a small pot, combine the broth, fish sauce, vinegar, sugar, and stir until the sugar dissolves. Heat through on medium.  Add either Cayenne powder or the Sriracha Sauce to taste (depends on how hot you want your final product to be).

3.     In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic (If you really want it to zing add half a diced jalapeno), and cook, stirring, for 30 seconds. Add your meat, season with pepper, salt, and garlic powder, and cook through. (can also add dried red chili pepper flakes) Transfer to a plate and cover to keep warm.

4.     Add the eggs and cook, stirring, until just set, about 45 seconds. Add a ladle full or more of the fish sauce mixture, and noodles, and cook, stirring, until warmed through, and there is no excess broth in the pan

5.      Add the meat back in, mix (tongs are handy at this point), and cook for 30 seconds. Add your bean sprouts. Cook for an additional 30 seconds. (If seems dry, can add more of the broth, just make sure to cook until there is no extra liquid in the pan).

6.     Transfer to a serving platter and top with the cilantro/green onions and peanuts, serve with slices of the lime. 

     **If you do not want to use oyster or fish sauce, substitute in a couple of tblspn of soy sauce in broth instead. 

**You can pretty much add any veggies you want to this dish and it’s delish.  I recommend keeping it simple though with diced carrots, celery, water chestnuts, or bamboo shoots. (Broccoli tends to not mix as well with the fresh cilantro and green onion flavors)

**If some people do not like it at all spicy, then simply serve it with the Sriracha sauce on the side (instead of in the broth), so anyone can add the heat to their individual plates.  

Gene's Sausage Shop and Delicatessan

So this past Saturday was quite a remarkably good one.  I woke up early, went for a Mani/Pedi at Blueberry Moon Aveda Salon in Lincoln Park (I highly recommend it), and then was going to head to the Farmer's Market to pick up some tasty treats for us to celebrate Joe passing his first CPA test and to enjoy while watching the Michigan State vs Wisconsin game.  Unfortunately, the weather had other plans, and I was caught in a torrential downpour.  So I had to quickly reevaluate the situation.  I decided that I would head towards Joe's, in Lincoln Square, but hop off the Brown Line at Western, and hit up some of the specialty shops over there.  I had yet to be in Gene's Sausage Shop over on Lincoln, and obviously this seemed like the perfect opportunity to do so.  The minute I walked in the store I was in heaven.  Smoked and dried meats as far as my eye could see were hanging up in the window, and dangling from above behind the counter of the deli.  Not only did this shop have a plethora of  deli style meats to choose from, but fresh pork, beef, and chicken, along with an array of smoked animal parts (aka pork shoulders, bacon slabs, beef briskets).  It was a bit overwhelming!  I walked into a shop that not only had my tastebuds dancing, but was tweaking my memory banks from holidays past.  Basically we were talking about a whole bunch of my cultural heritage/holidays all wrapped up in one store!

I grabbed a number, and as I waited I grabbed a free sample of what they simply called "Snack Sausage".  I then proceeded to grab another sample, and yet another (did I mention that I had yet to eat anything that day except for a grande Pumpkin Spiced Latte from Starbucks, but it was the epitome of Autumn deliciousness).  So finally I was up to the plate.  The woman behind the counter couldn't have been more helpful, and patient.  First I HAD to order some of the Snack Sausage, which you could either buy one-one foot link or two-one foot links, of course I opted for two, which ONLY cost me a whopping $ 3.72.  Of course since I got the Snack Sausage I had to get some sort of cheese to go with, and was informed by one of the butchers in the back (who popped his head out while I asked about their favorite cheeses in the case) and proclaimed that I NEEDed to get the smoked gouda.  Oh and was he right!  I then bought some smoked, peppered, bacon, which they cut to my liking (thick for wrapping).  I ordered two bone in pork chops (to be wrapped by the smoked, peppered, bacon).  And then I hit the jack pot, about 10 different kinds of fresh Bratwurst.  I had never been offered these kinds of options, so had to have the poor woman explain the differences between, Sheboygan, chicago, hungarian, german, apple, etc etc (just to name a few).  I decided on three links (1lb) of the Apple and three links (1lb) of the Sheboygan (apparently very garlicy).  Finally, I found the icing on the cake, homemade pierogi (the sauerkraut was my choice of the day).   I then was about to grab some polish rye to have with our smoked gouda and sausage feast, when low and behold I found snack style small pumpernickel rye breads (which are very much elusive).    After picking up some Apple Cider, mushrooms, onions, garlic, butter, sour cream, Polish Pickles, along with GOOD dijon mustard I thought I was good to go.  Until I ventured upstairs and was hit by the wonders of specialty beers, wine, and liquor.  This store truly had everything!  I decided on a large bottle of Allagash White and headed to the checkout.  You might be thinking that I broke the bank with the amount of meats that I ordered, but boy would you be wrong.  My bill was only $70 dollars, and I bought enough food for at least 3 different types of meals, and then some.  Needless to say, when I walked in Joe's door he was more than ecstatic once he found out what was in the bags.  I told him that each time he passed one of his tests (he has to take four total) I would up the Ante in terms of foods/meals that I would make.

That day we enjoyed the Snack Sausage, cheese, rye breads, mustard, and pickles.  And drank the Allagash  in celebration of  another Spartan Victory (5-0 baby!).  Sunday I made Joe the pork chops wrapped in bacon, topped with a mushroom and apple wine sauce, and on the side were the sauerkraut pierogi's cooked in butter and onions, and served with sourcream.

I can confidently say this was a humdinger of a weekend for friends, football, and especially FOOD!