I have been having cravings for ethnic foods lately, something I love eating a ton of, but isn't readily available in ol' Wyo.
I will say, however, Casper does seem to have a pretty good taste for something different. There are several Asian restaurants here and lots of sushi - what I've really been wanting - and I've heard an Indian restaurant is supposed to be opening soon. Naan bread and lamb Vindaloo...here I come!
I've realized though, if I want something different I'll probably have to make it. I've got several recipes for Indian, Moroccan, Thai and other fun dishes, but haven't given many of them a try - mostly because I used to be able to just walk down the block and find a restaurant that suited any taste... at any time.
A couple nights ago, however, I made Pad Thai, a traditional Thai noodle dish with a little spice and lots of flavor.
Pad Thai is something I never really ordered at a restaurant because I think it's pretty bad for you there. I have tried it though, so I know what it should taste like and the following recipe hit the nail on the head. I was SO excited. And I didn't feel bad eating it because I knew what all went in it.
And it didn't really call for any crazy ingredients I couldn't find - except dried, minced shrimp, which I just had to do without. It didn't affect the taste any.
I think I found this recipe in Shape or Cooking Light or some other healthy magazine. Enjoy!
Shrimp pad Thai
12 oz. rice vermicelli noodles (I used the very thin, almost Angel hair looking noodles. It didn't come out bad, but I had to double the sauce to cover everything and it still seemed a little short. I think the next time I will use a wider rice noodle and will still likely double the sauce.)
1/3 cup peanut or vegetable oil
1 tbsp. minced garlic
Start doubling here:
8 oz. shrimp, peeled, deveined and not frozen
5 green onions cut into 1-inch pieces
2 cups of bean sprouts, divided
1/3 cup Thai fish sauce (this stuff smells when you start cooking it, but you don't taste it later.)
2 tbsp. EACH ketchup and sugar
1 tsp. red chile flakes
2 large eggs slightly beaten
(optional) roasted, unsalted peanuts
Soak the noodles in a large bowl of very hot water until soft, about 15 minutes, stirring often to prevent sticking.
Meanwhile, heat a large skillet over medium-high heat. Pour in oil. Add garlic, shrimp, and green onions and cook about 2 minutes, stirring often.
Stir in 1 cup of bean sprouts, the fish sauce, ketchup, sugar, and chile flakes.
Push shrimp mixture to side of pan and carefully pour eggs onto the other side. Let cook undisturbed for about 1 minute or until mostly solid, then quickly scramble with the other ingredients in the pan.
Drain noodles and add to shrimp mixture stirring thoroughly.
Transfer to plates. Top with remaining sprouts, snipped cilantro and peanuts if desired.
Just like the restaurants!