Our house loves Italian food (with lots of crushed red pepper)...
We also love Mexican and Indian recipes now. Do you see a pattern emerging? We love heat! Spicy hot passmetheicewaterquick fiery heat. In other words, if a recipe makes us sweat and choke from the hot factor, then more than likely, we'll say "heck yeah"...
Enter Thai cusine......
Oh boy, Thai food can be insanely hot if you want it to be. Don't worry, this recipe does not add the heat and it's still delicious ...but if you want a little fire on each forkful (or chopsticks), see the "Tip" at the bottom of the recipe.
4 tbsp Vegetable oil
1 egg, beaten
6-8 ounces of rice noodles (the wide kind- fettuccine size)
4 scallions, chopped
1/3 cup coarsely chopped almonds
1 shredded carrot
1 Pad Thai sauce (recipe below)
2 cups bean sprouts
cilantro and lime wedges for garnish
Optional: 1/2 lb thinly sliced chicken (may substitute cleaned raw shrimp or pork).
Soak noodles according to directions for stir-fry (usually 20 minutes in hot water)
Heat 1 tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. (May add shrimp, pork or chicken, if desired, stir-fry until cooked through.)
Add remaining vegetable oil
Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender
Add scallions, almonds, carrot, and pad Thai sauce Stir-fry for about 1 minute
Stir in bean sprouts
Serve hot, garnished with cilantro and lime wedges. (I add more soy sauce than the recipe calls for, because we LOVE soy sauce)
PAD THAI SAUCE:
1/3 cup good chicken stock
3 Tbsp. rice vinegar (or substitute white vinegar)
1 Tbsp. lime juice
3-4 Tbsp. brown sugar
1 Tbsp. soy sauce
1/8 tsp. white pepper
Tip: If you want HOT Pad Thai, add Sriracha sauce either while cooking or individual drops when served. Just be careful. You don't play with Sriracha unless your a real hot freak. Enjoy