Saturday, April 26, 2008
After a long hot day of weeding the garden and cleaning up the chaos that is currently our yard, we needed something deeply satisfying and yet light enough for the weather. Whenever I want delicate fresh flavor that still packs a punch I turn to Thai food. This was a particularly tasty meal, and a rewarding end to a long day.
Traditionally pad thai contains tamarind paste, which even I don't have in my pantry. I think pomegranate molasses is a good substitute for the sweet tart flavor, and it's easier to find or you can make your own by reducing pomegranate juice. For an easy vegetarian version, replace the fish sauce with soy sauce and omit the shrimp.
The vegetarian version:
Pad Thai (my version)
2/3 cup chopped peanuts
1 tsp. seracha chile sauce
1/4 cup rice vinegar
2 Tbsp. mirin
1 tsp. pomegranate molasses
1/2 tsp. toasted sesame oil
1/4 cup lime juice
1 Tbsp. sugar
1 tsp. fish sauce
2 scallions, sliced thin on an angle
1/2 tsp chile oil
1/2 tsp toasted sesame oil
2 eggs, beaten
8 oz. cellophane noodles
1 can baby corn nuggets
1 can sliced water chestnuts
8 oz. grilled shrimp
Combine all sauce ingredients in a small bowl and stir to mix.
In a small pan, heat oils over medium heat. scramble eggs in oil. Add to sauce mixture.
Bring one gallon of water to a boil. Turn off the heat and add cellophane noodles. Let sit until softened, then drain. Toss with baby corn, water chestnuts and sauce. Top with shrimp.
Lamb Lettuce Wraps
3 small lamb tenderloins (no more than one pound altogether)
1/2 cup chunky peanut butter
1/2 cup teriyaki sauce (I like Trader Joes' Soyaki or Soy Vay Island Style)
1 head butter lettuce, leaves removed whole
Grill the lamb over high heat until cooked through. Meanwhile, combine peanut butter and teriyaki in a small saucepan over medium heat, stirring occasionally until combined.
After letting it rest so the juices can distribute, slice to about 1/2 inch rounds.
Serve with lettuce leaves and sauce. Top lettuce leaf with 2 slices of lamb and a spoonful of sauce.