Friday, February 1, 2013

Out for Dinner

by Lucy Arlington

Five more days until the release of Every Trick in the Book!! I'm excited and can't wait for you to read it. (You can preorder it here:

Barnes and Noble ~ Nook 
Amazon ~ Kindle

Recently we were invited to a friend's house for dinner. I love sharing a meal with other people, combining good food with good company, conversation and laughter. (Oh, and good wine too!) "I'm making Pad Thai," my friend, Jane, said when she extended the invitation. "I hope you like that." Like it? We love it! But usually we order it in a restaurant. Making it ourselves just seemed too daunting.

When we arrived at her house, she had all her mis en place waiting on the counter: bowls and dishes filled with chopped vegetables, tofu, shrimp, the sauce already made up. I exclaimed enthusiastically, commending her chef-like approach. "Oh, it's easy," she said. "Just chopping vegetables. And I got Rick busy with the knife too." And when I asked if she'd mind that I share her recipe on this blog, "Of course you can. I love sharing recipes." A woman after my own heart! She told me that while she found the original Pad Thai recipe in a cookbook, she's made enough changes to call it her own.

Just before it was time to eat, she heated her wok and threw the rice noodles in the boiling water. While the rice noodles cooked, she stir-fried the vegetables and proteins. I had fun participating in the production of this meal. (Well, I stood and watched and yakked while Jane tossed things into the wok and stirred.) The end result was delicious.

I am happy to tell you that it was not difficult to make at all! I plan on incorporating this Pad Thai recipe into my repertoire of meals. I bet if you try it, you will too. 

Jane's Pad Thai
8 oz uncooked rice noodles
3 Tbsp lime juice
3 Tbsp fish sauce
2 Tbsp brown sugar
2 Tbsp ketchup
1 Tbsp grated ginger
1 Tbsp reduced sodium soy sauce
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
2 tsp vegetable oil
1/2 cup diced red onion
2 cloves garlic
1 cup firm tofu, diced
1 red pepper sliced
1 cup snow peas
1/2 cup grated carrots
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
8 oz small cooked shrimp
1/4 cup chopped peanuts

1. Cook noodles in boiling water for 3 minutes, or until tender. Drain. Rinse with cold water and drain again. Set aside.
2. Make sauce: combine lime juice, fish sauce, brown sugar, ketchup, ginger, sesame oil, and crushed red pepper flakes in a small bowl. Set aside.
3. Heat oil in a large non-stick wok or skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 3 minutes. Add sauce and bring to a boil. 
4. Add tofu, red pepper, snow peas, carrots, green onions, and cilantro. Cook for about 2 minutes. 
5. Add noodles and shrimp and stir until they are heated through. 
6. Add peanuts. Serve and enjoy!

1 comment:

Linda Mc said...

That's awesome! It looks like something even I can make. Thanks very much and cheers to your friend for sharing with us. :) And congrats on Every Trick in the Book. Looking forward to reading it!