Thursday, January 3, 2008

Pad Thai and Peanut Sauce

Pad Thai

2 tbsp oil
1 tsp minced garlic
pinch of sliced fresh chili (amount to your spice level)
small handful mixed veggies (carrot, onion, tomato)
1 egg
1 portion presoaked glass noodles
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp sugar
small handful bean sprouts
small handful spring onions
sprinkle roasted peanuts

Fry chili, garlic, and veggies in oil. Add raw egg. When egg cooked on one side break it up and add the noodles. Mix well and add sauces , sugar, and bean sprouts. Sprinkle with onion, peanuts, and drizzle with lime juice.

May serve with some peanut sauce.

Peanut Sauce

1 plum tomato
1 tbsp red curry paste
1 tbsp oil
6 tbsp coconut milk
1 tbsp roasted ground peanuts
1 tbsp sugar
1 tbsp light soy sauce
1/2 tbsp dark sauce
1 tsp lime juice

Dice the tomato, and fry with curry paste in oil until paste is fragrant. While frying, try to smash the tomato into a paste. Add 3 tbsp coconut milk, and ground peanuts. Then add sauces and sugar. Add 3 more tbsp milk, and cook for 5 more minutes. If too thin may add more milk or water. Remove from heat and add lime juice.

This sauce is a great dipper for Spring rolls.

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