Pad Thai!!!

Delicious delicious pad thai! My favorite thai dish!!! Despite my love for food, I don’t eat coconut and eat things if coconut milk is used sparingly. However, that all changed when I went to Portland!!! Portland has such delicious food and for so cheap. There are food carts all over the city, and cute little restaurants line each district. It is truly amazing how small town it feels, no matter where in Portland you go. Most businesses are family owned, with unique offerings from food to houseware. They have so many of these local businesses that its really hard to find a chain store around Portland. I LOVED IT. I highly recommend anyone to go- I am already thinking about my next trip to Portland! Here are some lovely fall pics from Portland!

 
So how did I begin to accept coconut milk? Well, everywhere I went, there were a bunch of restaurants that served exotic Asian cuisine. For example, Pok Pok serves bougie Thai fusion cuisine. 3-4 Thai food carts were on every block. I also craved something creamy that night my friend and I went to get Thai food at E-sam Thai in downtown. Pad thai is my usual go-to, but I opted for the Red Curry and ended up LOVING it. I think it was also because Portland people make hella good food. Their curry was exceptional and their Pad Kee Mao was phenomenal. I was blown away. We loved the thai food so much that the next day we went to the food carts and got the same thing! Hahah! Anyway, after all that curry and randomness, I really just wanted to eat thai food when I got home. Pad thai was not an exception! So here we go!

Ingredients
(serves 2)

7 oz (half bag) of Thai rice noodles
1/3 cup tamarind concentrate (easy to find at Asian markets!!! Buy the concentrate not the actual tamarind bc its easier!)
2 tbsp rice vinegar
2 tbsp fish sauce
2 tbsp sugar
1/2 tsp paprika
olive oil
3 cloves garlic
1 tofu block
2 slices pork chop, chopped
1 egg
bean sprouts
peanuts
cilantro
limes

1. Cook the rice noodles in boiling water for about 2-3 min. Drain and rinse with cold water. Set aside.
2. Mix the tamarind concentrate, fish sauce, vinegar, sugar, and paprika together. Set aside.

3. In a large pan, heat up some olive oil on med-high. Stir in garlic and pork. When pork is almost ready, stir in tofu.

4. When the tofu and pork are done, stir in the egg. Mix it around.

5. Add the noodles and tamarind sauce. Let the noodles soak in the sauce for about 2 min.

6. Serve with bean sprouts, peanuts, cilantro and limes!

Recipe adapted from Thai Kitchen

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