I just finished reading “Garlic and Sapphires,” Ruth Reichl’s book about being the restaurant critic for the New York Times. It’s a great read, but the book is made even better by the fact that it also contains recipes. And one of them is her take on Thai noodles.
I don’t think I’ve ever tried to make Pad Thai before, so I was excited to give it a go.
Here is the complete recipe, which I followed pretty closely.
You start by chopping up your scallions, garlic and peanuts and squeezing some fresh lime juice.
Then you heat some water until it’s just about boiling and then turn off the heat. Your rice noodles soften up in here for about 20 minutes.
I couldn’t find ground pork at the store, and I was too lazy to pull out the mixer and grinder attachment to grind my own So I ended up cutting a pound of boneless pork chops into strips. I also skipped the shrimp. But if I made this again, I might go with the original pork/shrimp combo. Or tofu strips would be a yummy vegetarian substitute.
So the meat goes in to saute with some scallions and garlic. Then you add in the noodles and a fish sauce mixture. After the liquid has cooked down, you scramble in some eggs and add the rest of the ingredients.
I had half a package of Trader Joe’s potstickers in the freezer, so I cooked those to go with our dinner.
Serve your noodles with an extra squeeze of lime and a few drops of Sriracha.
Honestly, by appearance alone I was not sure the noodles would turn out great. But they are really tasty. Probably just as good as what I’ve had in restaurants. Thanks, Ruth!