By now this is not a secret – I grew up in Detroit. And growing up in Detroit, I was exposed to many different types of food at a young age – Polish food, Greek food, Lithuanian food. And because of this, I’ve always loved satisfying my inner foodie by trying something new. One of my all-time favorites is Thai food. It is without a doubt my go-to take out of choice, but take-out can get pricey pretty quick [especially if you’re anything like me and need the eggs rolls.] So I recently went out and attempted to make pad thai on my own.
Here’s how to tackle pad thai:
What you’ll need:
Soy sauce [gluten-free, if necessary]
White Wine Vinegar
What you’ll need to do:
Bring 4 cups of water to a boil, add rice noodles, take the pot off the burner, and let sit for 8-10 minutes.
*I used the Thai Kitchen brand, because it’s a trusty gluten-free product.
While you’re letting the noodles to their thing, chop up some peanuts. These will be used to dress the final product.
*This can be done in a food processor or put the desired amount of peanuts in a plastic bag and chop them using a soup can.
Cook the egg!
*A tip from Martha Stewart: Don’t break up the egg like you would normally in scrambling an egg. Add the egg to the noodles and it will break up naturally as you mix ingredients.
After 8 minutes, drain the noodles and run them under cold water. * I broke out my skillet pan to make the pad thai magic come together.
Add sauce; mix well.
Add green onion.
Dress with peanuts and lime.
Pad Thai is a bit of a blank canvas. You can make chicken pad thai, vegetable pad thai, shrimp pad thai. Since this was my first round at this, I decided to keep it simple with a basic pad thai recipe. Would I have done anything differently? Yes! I put too much soy sauce and vinegar in my sauce. Next time I would focus on the lime juice and brown sugar. As soy sauce and white wine vinegar are very potent flavors, you only need a little bit.