Due to unpleasant circumstances, my mother is paying us an unexpected and very pleasant visit (thanks Mom and Dad!). Once is became clear that M did not need to be a full-time nurse for the time she is here, nay, well before that became clear, our conversation turned to eating. Eating turned to noodles and noodles to unfinished resolutions and on to pad
thai and
spaetzle and other delicious treats.
Mother was dubious that people (people being
Caucasian American cooks living in the middle of the country) make pad
thai at home.
What's a noodle resolution good for if it doesn't make one up for the challenge of cooking pad
thai at home on short notice, just to demonstrate to one's mother that it can be done, even if one is not well, has never used one's Thai cookbooks, and lives in the a small town in the middle of the country?
We cooked noodles last night and our pad
thai ("Phat Thai" in the cookbooks we used) was very good. I'm pleased to report that it is do-able as a weeknight meal and the leftovers are tasty as well.
I followed (mostly) the recipe in
Therese Volpe Laursen and
Byron Lauresen's From Bali to Bangkok in 30 Minutes. We happen to have rice noodles, tamarind paste, fish sauce, chili powder, chili paste, garlic, brown sugar, green onions, eggs, oil and frozen shrimp on hand, so we only needed to purchase peanuts, chicken, and lime. I forgot the bean sprouts and added radishes and cilantro. I'm fully aware that this doesn't reflect the cupboard status of most Americans in small towns in the middle of the country, but both tamarind paste and fish sauce seem to keep for a long time, so if you'd like to cook SE Asian-inspired food at all, there's no reason not to have them.
The one drawback of our dish was that the noodles I used were a little too wide (wide egg noodle width rather than
linguine width) and some of the ends stuck together and never softened properly. The thinly sliced radishes, tossed in at the end with the green onions and cilantro, cooked slightly, so would have been better left at the side or tossed in a minute or two later. The smell of fish sauce also permeates the kitchen, so beware.
What southeast Asian noodle dishes have you tried at home (successfully or not)?