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Feb. 20th, 2006 11:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bobcatmoranTook my little sister out for driving practice today, which was surprisingly low on stomping-on-the-imaginary-brake-pedal incidents. She's actually a way better driver than my brother, who's the sort that drives in a manner which , "You can't go thirty-five in the parking lot!"
I also made an extraordinarily yummy Thai stir-fry.
Stir-Fried Noodles with Tofu, Scallions, and Peanuts
Serves two
Ingredients
4 oz. dried wide rice noodles (usually sold as "pad thai noodles" or "rice sticks"--they look kind of like linguine or fettucine)
2 Tbsp. soy sauce
2 Tbsp. unsulphured molasses
1 Tbsp. rice vinegar
1 Tbsp. ketchup
1 Tbsp. minced fresh ginger
1/4 tsp. salt
1/8 tsp. cayenne
2 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 oz, extra-firm tofu, drained thoroughly and cut into 1/2 inch cubes (should be about 1 1/2 cups)
1 1/2 cups bean sprouts
2 green onions, trimmed and sliced diagonally into 1 inch lengths
1 egg
2 Tbsp. crushed unsalted roasted peanuts
3 Tbsp. chopped fresh cilantro
1 lime, cut into wedges for serving
Directions
Submerge the noodles in a bowl of very warm (110°F) water and soak until they're pliable, but still rather firm (mushy=you've soaked too long), about 30 minutes. While they're soaking, prep the rest of the ingredients.
In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt, and cayenne.
Drain the noodles in a colander. Get all your ingredients assembled within arm's reach of the stove -- the cooking process goes fast. Then, heat 1 Tbsp. of the oil in a large (12 inch) skillet stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu. Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 Tbsp. water. add the bean sprouts and green onions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
Push the noodles to one side of the skillet and add the remaining 1 Tbsp. of oil. Crack the egg into the oil. Scramble the egg lightly until it's almost but not completely cooked, breaking it up as you go, about 30 seconds. Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro, and serve immediately with the lime wedges on the side. Yum!
I also made an extraordinarily yummy Thai stir-fry.
Stir-Fried Noodles with Tofu, Scallions, and Peanuts
Serves two
Ingredients
4 oz. dried wide rice noodles (usually sold as "pad thai noodles" or "rice sticks"--they look kind of like linguine or fettucine)
2 Tbsp. soy sauce
2 Tbsp. unsulphured molasses
1 Tbsp. rice vinegar
1 Tbsp. ketchup
1 Tbsp. minced fresh ginger
1/4 tsp. salt
1/8 tsp. cayenne
2 Tbsp. vegetable oil
1 Tbsp. minced garlic
8 oz, extra-firm tofu, drained thoroughly and cut into 1/2 inch cubes (should be about 1 1/2 cups)
1 1/2 cups bean sprouts
2 green onions, trimmed and sliced diagonally into 1 inch lengths
1 egg
2 Tbsp. crushed unsalted roasted peanuts
3 Tbsp. chopped fresh cilantro
1 lime, cut into wedges for serving
Directions
Submerge the noodles in a bowl of very warm (110°F) water and soak until they're pliable, but still rather firm (mushy=you've soaked too long), about 30 minutes. While they're soaking, prep the rest of the ingredients.
In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt, and cayenne.
Drain the noodles in a colander. Get all your ingredients assembled within arm's reach of the stove -- the cooking process goes fast. Then, heat 1 Tbsp. of the oil in a large (12 inch) skillet stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu. Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 or 2 Tbsp. water. add the bean sprouts and green onions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
Push the noodles to one side of the skillet and add the remaining 1 Tbsp. of oil. Crack the egg into the oil. Scramble the egg lightly until it's almost but not completely cooked, breaking it up as you go, about 30 seconds. Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro, and serve immediately with the lime wedges on the side. Yum!
