pad thai

this was round two of my pad thai attempts, & this time it was a success. the trickiest part is getting the consistency of the noodles down; if you're unsure how long to soak them, error on the side of caution and don't let them get too soft. you can always add water to the wok & cook the noodles more, but once they get slimy there's no fixing it.

pad thai

(serves 2)

1/2 pkg. rice sticks

1/4 cup peanuts, chopped

2 tbs. vegetable oil

1 shallot, minced

3 cloves garlic, minced

1/3 cup extra firm tofu, cut into 1" matchsticks

2 tbs. tamarind paste

2 tbs. sugar

1 tbs. fish sauce

1 egg

1 cup bean sprouts

1 lime, cut in wedges for serving

1. first, soak the thai noodles in lukewarm water. completely submerge them and let sit until they are flexible but not slimy, about 5 minutes. again, do not over soak the noodles! if you aren't sure, under soak them and cook them for longer in the pan.

2. toast the peanuts over medium high heat until golden brown. set aside.

3. heat the oil in a large pan or wok over medium high heat. add the shallot, garlic and tofu and cook until they begin to brown.

4. drain the noodles and add to pan, along with tamarind paste, sugar, and fish sauce. stir constantly to prevent sticking.

5. push all the noodles to one side of the pan and crack the egg in open space. scramble it until almost cooked, then mix it in with the noodles.

6. continue cooking until the noodles are soft and chewy. test one-- if they are too hard, add a few tablespoons of water and continue cooking until dry.

7. remove from heat and add bean sprouts. serve with peanuts on top and lime on the side.