Pad Thai

During a recent dinner date I decided that we should ‘travel’ to the exotic land of Thailand with the creation of Pad Thai! This was one of my first adventures into ‘ethnic cuisine’ and I have to say it turned out relatively well. Now, let’s sit back, relax and enjoy a savoury dish of pad thai:

• 1 pack of rice noodles
• 3 tbsp of fish sauce
• 3 tbsp of white wine vinegar
• 3 tbsp of sugar
• 1 tbsp ketchup
• 1 tsp chilli paste
• 3 cups of bean sprouts
• 1 cup of carrots (julienned)
• 1/4 cup extra virgin olive oil
• 2 tsp minced garlic
• 2 scallions chopped
• 20 large fresh shrimp
• 1 large chicken breast (cubed)
• 1 pack of firm tofu (cubed)
• 2 eggs
• Chives and chile peppers to taste
• 1 cup toasted salted peanuts (or more to taste)
• 1 lime (to squeeze on top)

Directions for Pad Thai:

1. In a small bowl, combine the fish sauce, white wine vinegar, ketchup, sugar and chilli paste to create your sauce.  Whisk together until blended. Set aside.
2. In a large bowl, pour boiling hot water over your rice noodles. Let sit for 5-10 minutes. Drain and set aside.
3. In a large wok, pour in your olive oil (could use peanut oil as well), garlic and scallions and stir for a few minutes until golden.
4. Stir in the chicken, tofu and shrimp into the wok with the oil/garlic combo until cooked.
5. Pour the scrambled eggs on top of the chicken/tofu/shrimp and cook until the eggs have set. Once the eggs have set, add in the peanuts, bean sprouts and carrots.
6. Pour the cooked noodles on top of the meat, top with the sauce and quickly cook for a few more minutes.
7. Top with more scallions, dried chilli peppers, extra peanuts, a squeeze of lime and serve!

While this might not be as tropical or exotic as pad thai, but I served the dish with a ‘side’ of wine. I picked up my favourite white wine called Evolution – a wine from Oregon made out of 9 types of grapes. It is simply delicious! I highly recommend trying this wine!

Now go & experience your own island paradise – I promise it won’t disappoint!

Carlene