EatinEatOut : Fall 2012
64 WWW.EATINEATOUT.CA Treating yourself to some unique dishes and utensils to use when you make these classic take-out options makes it even more fun. The act of breaking those tiny, wooden chopsticks apart and plunging them deep into the cardboard take-out box is oddly comforting, so buy something that lets you mimic that step. It may sound silly, but I have a set of chopsticks and some porcelain bowls I only use when I'm making Chinese or Thai at home. They make the whole experience seem that much more authentic and fun. After all, the act of eating should be fun and enjoyable. The three dishes shown here are my usual suspects; the ones I find myself sneaking into strip mall restaurants and getting face-deep in most often. I've given them a bit of a makeover, or under depending on how you're looking at it, to cut some of the frills away and leave you with delicious, healthy meals that satisfy and nourish far more than any take-out box could. 1. Cook rice noodles according to package instructions. 2. In a large wok or heavy bottom pot over medium-high heat, add oil. When hot, add the garlic and cook, stirring constantly, for 30 seconds. Add the shrimp to the pot and let it sear for another 20-30 seconds. When it starts to turn pink, add the softened noodles and stir constantly for 1 minute. Push noodles to the side and pour in the eggs. Let them start to cook a little and then start tossing the noodles into the egg mixture. Add the scallions, bean sprouts and peanuts and stir for another minute. Remove from heat. 3. Serve in bowls garnished with lime slices, cilantro and any extra peanuts you might have. Makes 24 servings. 5oz flat rice noodles 2 Tbsp vegetable/canola oil 1 Tbsp garlic, minced 1lb uncooked, thawed shrimp 2 large eggs, beaten lightly 2 Tbsp scallions (light green & white parts only), sliced thin 1 cup bean sprouts 1/4 cup unsalted peanuts, crushed lime wedges to serve 2 Tbsp fresh cilantro to serve, optional SAUCE 2 Tbsp fish sauce 2 Tbsp sugar 3 Tbsp warm water 1 tbsp rice wine vinegar 1/2 Tbsp sriracha (hot chili sauce), optional Shrimp Pad Thai No other dish balances sweet, salty, savoury and sour like a good pad Thai. Though there are many complicated recipes out there, this one is quick and easy and contains ingredients you can nd at any grocery store.