Archive for category: Movies

Last night, Hannah and her date Jacob Black came over for dinner. (You might have heard of him, he’s a werewolf.)  It was a blast to hang out with them and swap stories.  Jacob told us about this brutal fight he was in a few months ago, but he won!  Oh and he told us how he’s so excited to be dating someone with the same roots, since Hannah is also Native American.

Anyway, I made Pad Thai because it’s his favorite.  Maybe next time he comes over, you can come too.

Here’s the Pad Thai recipe:

4	cups water
1	package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)
1/3	cup fresh lime juice
1/3	cup water
3	tablespoons packed brown sugar
3	tablespoons fish sauce or soy sauce
3	tablespoons soy sauce
1	tablespoon rice vinegar or white vinegar
3/4	teaspoon ground red pepper (cayenne)
3	tablespoons vegetable oil
3	cloves garlic, finely chopped
1	medium shallot, finely chopped, or 1/4 cup finely chopped onion
2	eggs, beaten
12	oz frozen cooked peeled deveined medium shrimp, thawed
1/4	cup finely chopped dry-roasted peanuts
3	cups fresh bean sprouts
4	medium green onions, thinly sliced (1/4 cup)
1/4	cup firmly packed cilantro leaves

1. In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.
2. Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.
3. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
4. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired.

P.S. Make sure you have all of your ingredients ready to go before you start this recipe.  I learned that the hard way this time.