Spicy Pad Thai

Life has been so good lately. I’ve so far passed 4/4 of my exams : Microbiology, Pathophysiology, Pathomorphology and today POLISH. Which is seriously the happiest and most relieving pass of them all. Putting a Canadian in a Polish class is just a call for disaster. I can’t help the eh’s.

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All  I have left Is biophysics on the 23rd . The final push.

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In other non-school news, I HEAD TO VANCOUVER on the 26th and I’m so excited I could cry. I haven’t been home for almost 9 months and I’m ready to kiss my couch,  bed , kitchen aid mixer and just EVERYTHING that has to do with Vancouver.  Especially the food. My god do I miss spicy casesers, pulled pork burgers and wing Wednesdays.

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Anyways, on top of all this exam havoc , I also thought it was an appropriate time to move apartments . Yep—its been chaos. So everything cooking in my kitchen has had to be quick and simple. Easy peasy stuff. Like this gorg. Spicy Pad Thai .

Ain’t no body got time for a filet mignon with a lemon balsamic reduction.

Spicy Pad Thai

6 oz (170 g) rice stick noodles
1/3 cup (75 mL) chili sauce
1/4 cup (60 mL) fish sauce
1/4 cup (60 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot pepper sauce
2 tbsp (30 mL) vegetable oil
6 cloves garlic, minced
4 shallots, sliced
1 sweet green pepper, sliced
1 red pepper, sliced
12 oz (340 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (113 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
1/2 cup (125 mL) choped fresh coriander
1/2 cup (125 mL) chopped roasted peanuts

Method:

1.In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

2.Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

3.In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

4.Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

5.Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

Don’t let the long ingredient list scare you from making this simple dish. And  don’t worry about not having an ingredient or two! I didn’t have tofu, coriander or peanuts when I made this . I subbed parsley and fried onions for a nice crunch instead. Just work with what you got :).

 

-R

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