Pad Thai

Pad Thai takes less than 30 minutes to make.

Handout

The early morning noodle vendor in Thailand is a familiar sight. He draws people out to buy the first meal of the day and to chat with their neighbors.

Noodles of all types play and important roll in Thai cuisine. Egg, rice and mung-bean noodles are the main types used. Pad Thai — or Spicy Thai Noodles — can be made with any of type of noodle. I have called for angel hair pasta in this recipe, because it is easy to find and works well.

Shredded (or matchstick) carrots found in the produce section of the market are dressed with rice wine vinegar for a simple and colorful side dish. Rice vinegar can be found in the Chinese section of the supermarket.

This entire meal takes less than 30 minutes to make. Prepare all of the ingredients before you start to cook. The actual stir-frying takes about 5 minutes.

Helpful Hints:

Place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.

If you don’t have rice vinegar, use white vinegar with 2 teaspoons water added.

Countdown:

Place water for noodles on to boil.

Prepare all ingredients for both recipes.

Toss carrots in vinegar to start marinating.

Stir-fry noodle dish.

Wine suggestions: A spicy dish like this works nicely with a slightly sweet white wine like chenin blanc or gewurztraminer.

Shopping List:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 1/4 pound angel hair pasta, 1/2 pound peeled large shrimp, 1 bottle ground ginger, 1 lime, 1/4 pound fresh bean sprouts, 1 small jar unsalted peanuts, 1 container crushed red pepper flakes, 1 small bunch fresh cilantro and 1 bottle rice vinegar.

Staples: carrots, garlic, ketchup, sugar, canola oil, salt and black peppercorns.

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