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Phad
Thai
with Wine
Suggestions
Serves 4
A good friend of Debbie
taught her how to make Thai food and now Debbie always has the ingredients
for Phad Thai on hand....including a bottle of Gewurztraminer.
The
Savvy Grapes wine suggestion:
White
Wine - Gewurztraminer, France and Canada
A Gewurztraminer is typically a medium bodied wine with aromas of tropical fruit,
lychee nuts, pears and spice and honey. The
light acidity of this wine enhances the spices in this dish.
A great wine on its own with spicy foods.
Particular wines to try: Pierre
Sparr, France or
Jackson-Triggs Okanagan, Quail's
Gate, Tinhorn Creek,
Canada
Phad
Thai Sauce
1 cup water
1 ½ cups sugar
(less if you rather not as sweet)
2 tablespoons white vinegar
1 teaspoon salt
1 piece of tamarind (approx 1"
x 1")
½ cup ketchup
Combine ingredients in a saucepan, stir and bring to boil. Lower heat and
simmer for approximately 30 minutes. Strain sauce to collect remaining
bits of tamarind (pits, skins etc). Makes 2 cups. This sauce can be
stored in the fridge for weeks. Reheat when ready to make Phad Thai
dish.
Phad Thai
1 package of rice noodles (medium width)
1 tablespoon oil
1 clove of garlic minced
2-3 teaspoons of fish sauce
1 lime
1-2 eggs
2 chicken breasts cubed
a couple of handfuls of bean sprouts (washed)
2-3 green onions finely chopped
1/2 cup chopped peanuts or cashews
2-5 sprigs of fresh coriander
(chopped)
Optional
Each time Debbie makes this
recipe, she adds these items if she has them on hand:
1 cup of cubed deep friend tofu
10-15 shrimp (cooked or raw)
To assemble:
Soak noodles in warm water to
soften. (approx 30 minutes or longer)
Note: This
part of the assembly takes on 8-10 mins so have everything chopped and
ready to go!
Heat wok. Add oil and garlic. Break eggs into oil and scatter fry. Add
chicken and stir until cooked. If using raw shrimp add to wok when
chicken is almost done.
Drain
water from noodles and add to wok. Toss continuously.
Pour
Phad Thai sauce (as much or as little as you like), green onions, tofu and
cooked shrimp (if using). Add fish sauce to taste. Keep
tossing noodles until completely coated with sauce and food is really hot.
To
Serve: Place
a handful of bean sprouts side of plate. Mound noodles beside sprouts.
Sprinkle with chopped peanuts, coriander
and squeeze lime juice over top. Serve immediately with
spring rolls.
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