Okay. So I've been a wee bit lax (again) with the blog. Oops. I've been busy working on the new website. And cooking, too. And bike riding. But, as promised, here's the recipe for Pad Thai, which I'l be cooking in a live demo on WGBY, Springfield's (MA) PBS station. You can see it on Thursday evening, sometime after 8:15. Meanwhile here's the recipe. All of the ingredients are available in most supermarkets. And even though it looks like a lot of ingredients and effort, it's really pretty easy to do.

Bon appetit!

Pad Thai


1/2# Pad Thai (rice) noodles
2-4 tablespoons cooking oil
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
6 shakes Tabasco
1 boneless, skinless chicken breast, cut into bite-sized pieces
1/2 pound shrimp
1/2 pound tofu, cut into bite-sized pieces
Or any combo of chix, shrimp, and tofu
1/2 pound bean sprouts
3 garlic cloves, peeled and minced
1 egg
1/4 cup peanuts, finely chopped
3 scallions, sliced

• Place rice noodles in a large bowl, and cover with water for 30-45 minutes, or according to package instructions. You can even leave them for a few hours. They won’t disintegrate.
• Combine water, fish sauce, sugar, lime juice, paprika, and Tabasco in a bowl. Set aside.
• When noodles are done soaking, drain and set aside
• In a wok or large skillet, over a high heat, and 1/2 tablespoon of oil, and cook the egg. Remove from pan. Repeat this process with the chicken, shrimp, and tofu. Remove each item from pan after they’re cooked
• Add the 1/2 tablespoon of oil to the pan, then the garlic. Sauté for 30 seconds.
• Add the noodles, fish sauce mixture, and 3 tablespoons of peanuts to the pan. Cook over a high heat for 2-3 minutes.
• Add the egg, chicken, shrimp, and tofu back into the pan to reheat.
• Add the spouts and scallions and combine. Remove from pan, and place on serving platter.
• Spread the remaining peanuts over the top, and serve

Makes approximately 6 servings