My brain has literally been a big blob of jello for the past week. It shows that the school session is finishing up relatively soon, since everyone I know is slowly starting to freak out just a little.
Last week’s post was postponed to this weekend, mostly because I was back home with my family for a few days (it was “reading” week, but I really wasn’t that productive). I also got the chance to introduce my lovely (amazing, smart, funny, gorgeous, all-around-perfect) girlfriend to my family and friends, and take a few days off from being in the kitchen. I think it’s one of the first times that I actually didn’t need to cook anything fancy for my mom while staying with her.
We did however make a wicked Pad Thai from the Thug Kitchen cookbook for my best friend, and it so happens that we are making another one tonight. It’s a relatively fast, but oh-so delicious recipe, and it’s definitely worth trying. I’ve never actually had Pad Thai before because of my allergies, so finding one that I could make was really exciting.
You can pretty much customize this Pad Thai any way that you want by adding basically whatever you wish. We’ve made it several times, and our favorite one so far has been with kale (this week’s recipe!).
Without further ado, here it is!
You will need
- 1 shallot (or small onion), finely chopped
- 1 head of broccoli, cut into florets
- handful of asparagus, cut into bite size pieced (OPTIONAL)
- two handfuls of kale, ripped into manageable pieces
- green onions, finely chopped
- 2 cloves of garlic, minced
- bell pepper, finely chopped (OPTIONAL)
- Rice vermicelli, or Pad Thai noodles, cooked according to package
For the sauce you will need
- 3 tbsp. water
- 3 tbsp. rice vinegar
- 3 tbsp. tomato paste
- 3 tbsp. brown sugar
- 1/4 cup of soya sauce, or less (we did 3 tbsp. soya sauce)
- 1/4 cup lime juice
- a good squirt of Sriracha
For your toppings, you will need
- bean sprouts
- shredded carrots, cabbage, etc.
- roasted pumpkin seeds
- lime wedges
- fresh coriander/cilantro, chopped
- fried tofu
Prep all your vegetables beforehand, it will be more efficient that way. You’ll also want to cook your noodles before (according to the packaging) since you’ll be needing them halfway through.
Start by frying up, in a frying pan or wok, your scallion (or small onion) on medium/high heat with a little bit of canola oil.
Once the scallion starts to char (the verb to char was my gf’s word of the week when we made this since she wasn’t exactly sure what it translated to in french), throw in your broccoli florets, asparagus and kale. Again, once these begin to char, add in your garlic. We added our bell peppers at this point.
Now, you’re going to add in your rice noodles, but just as FYI they tend to clump together and to break apart… Once they are tossed in with the veg, pour the sauce in bit by bit so the noodles get the chance to absorb the liquid.
You have control over how much sauce you want in your Pad Thai, so feel free to taste it once in a while to make sure it’s just right. When you’ve decided it’s to your taste, you can turn the heat off and serve it up.
Plate it up and serve it with whatever toppings you want. Bean sprouts, shredded carrots or cabbage, toasted pumpkin seeds, fried tofu, etc. You also might want to add some spice to it as well!