Food Buzz

Because maybe you do care what I had for lunch...

Monday, April 23, 2007

Pineapple pad Thai

There is no end to the possible variations on pad Thai. This one was inspired by Jasper. He had pineapple in his fruit salad at the Aquarium today and asked if we could buy more when we went home. Mint goes well with pineapple. So does pork, but we didn't think of that until after I'd cooked the the meal with tofu.

This recipe should look familiar. It's the same recipe based on Nancy Pommeroy's (who was Hebberoy) that I keep posting. I cut the sugar because the pineapple is very sweet. I didn't exactly follow these directions because it was late and I didn't have time to print it out -- I pretty much winged it. But it turned out all right and made at least six servings.

1 package rice noodles

1 tablespoon tamarind paste

1 1/2 tablespoons fish sauce

1 tablespoon lime juice

broccoli, chopped and lightly steamed

1 fresh pineapple or 1 can of pineapple rings, cut into 1" cubes

1 pound pork loin or tofu cut into 1" cubes

1/2 cup canola oil

2 teaspoons minced garlic

1 teaspoon minced ginger

2 large eggs, lightly beaten

1/3 cup chopped salted peanuts

1 bunch mint, chopped

1 lime, cut into wedges

1. Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside.

2. Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; saute for 30 seconds. Add the pork and saute until almost cooked through, 5 minutes. Transfer to a plate. [Skip this step if you're using tofu.]

3. Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the protein whatever, broccoli, pineapple, and half the peanuts. Toss to mix. Divide among plates and garnish with the remaining peanuts, the mint, and lime wedges.

1 comment:

Rebecca said...

what a cool idea for a blog....and I'm going to try this recipe!