Monday, April 18, 2011

Day Seven - Oops - How about Thai Food

Day Seven was supposed to be about finding something in the ditch and using it to make something new. Guess what? We have inches of snow in the ditch and all of the treasures are buried! I promise to do the project when I can see the ditch again (maybe in July).

Meanwhile, what do you do on a day where you are so sick of winter and the routine and argghh. Bake a cake! And then invite friends over for a Thai feast. Look at this cake!

It literally has a whole cup of poppy seeds!

I made some steamed wonton bundles for appetizers (no photo of them) and we dipped them into a spicy dipping sauce made with soy sauce, rice wine vinegar, hot sauce, and scallions.

On to the salad.
It's a cucumber salad made with rice wine vinegar, sugar, chopped jalapeƱo, cilantro, and crushed peanuts.

Dinner was Pad Thai. I had these rice noodles and I wasn't too happy about their texture. Be very, very careful when you cook noodles like this, a little too long in the boiling water and you'll have mush!

Here's how to make Pad Thai. It's a whole lot of chopping and prepping up front and then it cooks in a jif.

Pad Thai

2 T Tamarind concentrate (or reconstitute tamarind paste, or if you really can't find it, use juice of one lime)
3 T fish sauce
1 T rice vinegar
3 T sugar
3/4 tsp cayenne pepper
2 T peanut or vegetable oil
8 oz rice stick noodles
2 large eggs
12 oz medium shrimp, peeled and deveined
3 garlic cloves, minced
1 medium onion minced
2 T dried shrimp chopped fine (optional)
2 T chopped Thai salted preserved radish (optional)
6 T chopped roasted peanuts
3 C bean sprouts
5 medium scallions, green parts only sliced thin
1/4 cup cilantro chopped

Make the sauce: Mix tamarind concentrate, fish sauce, rice vinegar, sugar, cayenne and oil in a small bowl and set aside.

Cook rice sticks until just soft - this is tricky, just keep an eye on them and test often. Drain and set aside

Beat the eggs in a small bowl and set aside.

Heat 1 T oil in a skillet over high heat until just beginning to smoke. Add shrimp and sprinkle with salt; cook, tossing occasionally, until shrimp are opaque and browned about the edges (about 3 minutes). Transfer shrimp to a plate and set aside.

Add 1 T oil to the pan and saute the onions and garlic over medium heat until light golden, add eggs to skillet and stir vigorously until scrambled and barely moist (about 30 seconds). Add noodles, dried shrimp, and salted radish (if using) to the pan. Toss with 2 wooden spoons to combine. Pour fish sauce mixture over noodles and toss to coat. Add the peanuts, bean sprouts, scallions and cooked shrimp to the noodles and toss to combine. Serve immediately.

Here's the wine we cooked (and ate) with:

I think I'll find something else new to make today. That was fun.

1 comment:

  1. That poppy seed cake looks amazing! I bet it was to die for. This blog is wonderful, Sharee. Love the back ground. ;) I am so proud of you. It is grea seeing what you are up to! Our blog is Check it out when you get a moment. It has kind a morphed into a Madeline blog. I love doing it. How about dinner next week? Thursday?? Just give a jingle.