Chocolate Crepes with Fresh Berries and Puréed Ricotta Cheese
Marinated Grilled Chicken Breast and Roasted Red Peppers with a Balsamic Reduction
Seared Scallops with Beet Vinaigrette
Pad Thai
by Margaret Farley
8 ounces
dried rice noodle sticks
1/4 cup fish sauce
2 tablespoons lime juice
2 tablespoons sugar
1/4 pound peeled and de-veined raw shrimp, halved lengthwise
1/4 pound chicken or pork
1/4 teaspoon cayenne
2 cloves of garlic, minced
2 tablespoons peanut oil
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1 red pepper, julienned
1 orange pepper, julienned
1 pound snow peas
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
In a large bowl, combine the noodles with water to cover. Soak until just tender, about 45 minutes, then drain.
In a small bowl, combine the fish sauce, lime juice, and sugar, and stir until the sugar dissolves. Set aside. Season the shrimp and chicken or pork with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the shrimp and pork and cook until the shrimp are just cooked through and the chicken or pork is brown, 1 to 2 minutes. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.