Michael’s Maple-Pecan Granola With Dried Cherries and Blueberries (recipe by “Oishii”)
<This recipe was originally posted on 4/28/10>
My notes: Here is one of my all-time favorite recipes and I’m proud to say it was published in “Galena Local Favorites” cookbook back in 2010.
When we lived in the Andersonville neighborhood in Chicago, I had a lot of fun experimenting making granola with a variety of dried fruits sold at a wonderful Middle Eastern grocery store located there. Endless inspiration was found with their apples, strawberries, peaches, pears, cherries, blueberries, raisins, apricots, figs, prunes–you name it. I came up with this healthy and delicious granola, which is chocked full of pecans, dried cherries and blueberries, and contains no oil.
Serve the granola over yogurt or with milk.
Ingredients
- 1 1/2 cups (packed) brown sugar (divided)
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 4 large egg whites
- 7 cups old-fashioned rolled oats
- 1 cup oat bran
- 1 cup pecan halves
- 1 cup dried blueberries
- 1 cup dried sour cherries
Preparation
Position rack in bottom third of oven and preheat to 350°F. Lightly grease a heavy-rimmed baking sheet with butter. Stir 1 cup of divided brown sugar and 1 cup maple syrup in small heavy saucepan over low heat until sugar dissolves. Pour into large bowl; cool to lukewarm. Whisk in vanilla, cinnamon, and egg whites. Add rolled oats, oat bran, and remaining 1/2 cup brown sugar.
Spread mixture in even layer on prepared baking sheet. Bake 8 minutes. Using wide metal spatula, turn granola over. Bake another 8 minutes. Mix in pecans, dried blueberries, and cherries. Turn granola again with spatula. Bake a final 8 minutes or until golden brown. Turn granola once more and cool in pan. Remove from baking sheet with metal spatula.
Similar Recipes
Also try my honey-pear granola with pistachios and peanut butter granola with honey, dates, and raisins.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make granola? What do you like to put in it? We would love to hear from you if you enjoyed this post. Don’t be shy! Leave a comment below. -Michael
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Purple Berry Smoothie
January 31, 2012
Purple Berry Smoothie (recipe adapted from “Smoothies: 50 Recipes for High-Energy Refreshment,” by Mary Corpening Barber, Sara Corpening, and Lori Lynn Narlock)
My notes: Last month I was on a smoothie kick, nourishing my David back to health. You could call this one the “Get Well David Smoothie.” It is my favorite smoothie of all time. I love all the berries, which are rich in antioxidants, combined with the grape juice and vanilla yogurt. It’s smoothie perfection–well that is if you don’t mind a few seeds. Another thing I love about this drink is that I can find ingredients for it year round. When fresh berries are not available, they can be easily purchased in the frozen section of any of my grocery stores.
Special thanks to our friend Charissa who sent granola bars (pictured next to the smoothie) as part of a care package for David. When somebody loses his appetite and must take food with medicine at all hours of the day, these kinds of “super foods” are lifelines.
Ingredients
makes 2 servings
- 1 1/2 cups (7 ounces) frozen blueberries
- 1 cup (4 ounces) frozen blackberries
- 1 cup vanilla yogurt (I like Dannon brand)
- 1 1/4 cups grape juice (100% fruit juice)
Preparation
Process all ingredients in a blender. Divide between two glasses.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I develop in my test kitchen. My inspiration comes from cooking magazines (Bon Appétit, Fine Cooking, Food & Wine), cookbooks, blogs, online food communities such as Chowhound.com, popular restaurants, tv shows, friends, and family.
Now it’s your turn. Do you make smoothies? Share a link to your favorite recipe in the comments section below. We would love to hear from you if you enjoyed this post. -Michael
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Kari’s Kick Ass Corn and Avocado Salsa
August 21, 2011
My notes: Need I say more? When you are in the mood to give somebody a butt whooping, this is what you serve them. And they’ll thank you for it. Kari made this salsa for us last summer us before I tested it out on myself. She unmercifully did not turn down the heat. “I knew you could handle it,” she said with a knowing eye and a 
. Yes, thanks Kari for sharing what I consider to be the best salsa I have ever tasted. You really kicked my Midwestern bootie!
In my version (below) I turned down the heat a bit and upped the ratio of corn and tomatoes to avocados. This salsa is a gorgeous and healthy way to incorporate plenty of fresh summer produce into your cooking. It’s essentially a pico de gallo with avocado, sauteed corn, and a little cumin added in.
Kari’s Kick Ass Corn and Avocado Salsa (recipe adapted from Kari Hornfeldt)
Ingredients
- 2 tablespoons extra virgin olive oil
- fresh corn cut from 3 cobs
- kosher salt
- 1 tablespoon apple cider vinegar
- 1/2 cup lime juice
- 1 teaspoon cumin
- 2 large cloves minced garlic
- 1 1/2 cups chopped tomato
- 1/2 cup chopped red onion
- 2 medium sized jalapeno peppers, minced with seeds (use more jalapenos for extra heat)
- 1 cup chopped cilantro, packed
- 3 avocados, chopped
Directions
Do ahead up to a day before: Heat a large non-stick frying pan over medium-high. Add two tablespoons of olive oil and sauté corn. Some of the kernels will start to brown. Add kosher salt to taste. Transfer to a medium sized bowl to cool. (shortcut: use 2 1/2 cups Trader Joe’s frozen roasted corn.)
Make the dressing: In a small bowl whisk together the apple cider vinegar, lime juice, 1 teaspoon kosher salt, and cumin.
In a large mixing bowl combine corn, garlic, tomato, red onion, jalapenos, and cilantro. Add dressing to the other ingredients and mix. Let the flavors meld for at least a half hour.
Just before serving: Add chopped avocado. Toss lightly and serve with tortilla chips.
Ideas: If you like this recipe try Guacamole Salad. I also enjoy Salsa Verde. Check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. Do you have a salsa recipe that would kick our butts? If you enjoyed this post, we would love to hear from you! Please leave feedback in the comments section below. -Michael
Mongolian Beef
May 26, 2011
Mongolian Beef (recipe adapted from rasamalasia.com)
My notes: This marks my 100th blog posting on “Oishii!” Although I’ve slowed down writing over the past half year, the traffic to the blog has been steadily increasing, and I’m nearing another benchmark: 10,000 views. Thanks for all of the support so far!
This is my authentic version of this Chinese favorite. I’m thrilled to share this great recipe for mongolian beef which I have adapted from Rasa Malasia’s cooking blog. The recipe comes from a rare, limited edition cookbook called the “Essence of Shangri-La,” written by Chinese chefs at the Shangri-La Hotel. I am trying to obtain a copy of the original as it is referenced extensively by chefs. I made the beef a little less sweet by reducing the amount of dark sweet soy sauce by half, and adding back the same amount of regular soy sauce.
Speaking of sweet, there is a terrible “copy cat” recipe supposedly from P.F. Chang’s circulating on the internet (including epicurious.com) that calls for 3/4 cup of brown sugar in a recipe which has only a pound of flank steak. I would avoid it all costs.
Ingredients
marinade:
- 2 teaspoons corn starch
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine (Shaoxing)
- 2 tablespoons water
sauce:
- 4 teaspoons oyster sauce
- 2 tablespoons Japanese soy sauce (e.g. Kikkoman)
- 2 tablespoons dark sweet soy sauce (e.g. Healthy Boy Thai Dark Sweet Soy Sauce or ABC Kecap Manis Sweet Soy Sauce)
- 1 teaspoon Chinese dark soy sauce (e.g. Wei Chuan)
- 2 teaspoons sesame oil
- 1/2 teaspoon Maggi seasoning
beef:
- 2 tablespoons vegetable oil
- 1 pound rib-eye or flank steak, cut into thin 2-inch long pieces
- 3 tablespoons ginger, minced
- 3 tablespoons garlic, minced
- 6 scallions, sliced diagonally into 1/2″ pieces
- kosher salt and freshly ground pepper to taste
Preparation
Make the marinade. In a medium bowl combine the corn starch, soy sauce, Chinese rice wine, and water. Add the steak and coat with the marinade. Set aside for 30 minutes.
Make the sauce. In a small bowl mix together the oyster sauce, soy sauce, dark sweet soy sauce, dark soy sauce, sesame oil, and Maggi seasoning.
Heat a wok or large non-stick frying pan over high heat until nearly smoking and add vegetable oil. Put beef in a single layer and leave undisturbed until it browns on one side. Add ginger and garlic to beef, mix well, and continue frying until beef is no longer pink. Add sauce and scallions and heat through. Sprinkle with salt and pepper to taste.
Serve with Japanese white rice.
Other Chinese favorites
Shrimp in Lobster Sauce
Kung Pao Chicken
Szechuan Beef and Green Beans
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Spaghetti and Meatballs
April 12, 2011
Spaghetti and Meatballs (recipe adapted from Ina Garten Barefoot Contessa Family Style)
My notes: This is my go-to recipe for spaghetti and meatballs. I took a cue from another recipe of Ina’s and discovered an easy shortcut that I’m sure she would approve. Instead of frying the meatballs on the stove-top and making a mess, line a baking sheet with parchment paper and bake them in the oven. This is a great dinner sure to please the whole family.
Ingredients
meatballs
- 1 pound ground pork
- 1 pound ground sirloin
- 1 cup fresh white bread crumbs
- 1/4 cup seasoned dry bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- kosher salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 large egg, beaten
- 3/4 cup water (optional)
sauce
- 2 tablespoon olive oil
- 2 cups yellow onion, chopped
- 6 cloves garlic, chopped
- 1 cup red wine
- 2 (28-ounce) cans crushed tomatoes
- 1/2 cup fresh flat-leaf parsley, chopped
- kosher salt and freshly ground black pepper to taste
other
- 2 pounds spaghetti, cooked according to package directions
- Parmesan cheese, grated
Preparation
Make the meatballs. Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. In a large bowl, and using your hands, combine the ground meats, bread crumbs, parsley, Parmesan cheese, kosher salt, pepper, nutmeg, egg, and 3/4 cup warm water (optional). Form into similar sized meatballs, about two inches each. Line meatballs on baking sheet and bake until browned and juices run clear, about 25 minutes.
Make the sauce. Over medium heat, add olive oil to large frying pan. Add onions and garlic and fry until onions soften. Add the wine and increase heat to high. Cook until wine cooks down. Turn heat down to low, and stir in the tomatoes, parsley, salt, and pepper.
Add the meatballs to the sauce, cover, and simmer until the meatballs are cooked through. Serve over spaghetti with Parmesan cheese.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
Triple Chip Cookies
March 27, 2011
Triple Chip Cookies (recipe by “The Ovens of Brittany Cookbook,” Terese Allen)
My notes: One of my favorite sights in the world is a pile of these chocolate chip cookies stacked up high waiting to be cooled. I’m sure everybody has a favorite chocolate chip recipe, but if you don’t this one is a definite crowd pleaser. These cookies contain semisweet, milk chocolate, and white chocolate chips.
Ingredients
- 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing cookie sheets
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 ounces (about 1 cup) semisweet chocolate chips
- 3 ounces (about 1/2 cup) milk chocolate chips
- 3 ounces (about 1/2 cup) white chocolate chips
Preparation
Preheat oven to 350°F. Grease heavy rimmed baking sheets with butter.
In the bowl of an electric mixer cream together butter and sugars. In a small bowl beat together eggs and vanilla. Add to bowl of mixer and blend well.
In another large bowl sift together flour, baking soda, and salt. Add to the sugar/butter mixture and mix until just combined. Add the chocolate.
Drop large spoonfuls of dough onto baking sheet and space three inches apart. Bake 12-14 minutes until lightly browned on the edges. Cool on wire racks.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Szechuan Beef and Green Beans
March 17, 2011
Szechuan Beef and Green Beans (recipe adapted from “Mcnuttle” on grouprecipes.com )
My notes: I’ve been researching szechuan beef recipes for awhile now, and I keep coming back to this one that I adapted from grouprecipes.com. I found some valuable references along the way too. If you are interested in Szechuan cooking check out Fuchsia Dunlop’s “Land of Plenty.” For a more general Chinese cookbook try “Wisdom of the Chinese Kitchen” by Grace Young.
If you’ve never had szechuan peppercorns before, they are worth trying. (I buy mine from Penzey’s.) Some szechuan recipes that call for the peppercorns actually have “numbing” in the title, but I don’t think they are overbearing at all. They provide some heat and a pleasant tingling sensation to the tongue. To prepare the peppercorns for this recipe, fry them in a dry pan over medium-high heat until fragrant, then grind in a mortar and pestle.
Ingredients
marinade
- 2 1/2 tablespoons dark soy sauce, divided
- 5 tablespoons Chinese rice wine (Shaoxing), divided
- 1 1/2 tablespoon bean sauce (I use Healthy Boy brand soy bean paste)
- 1 1/2 teaspoons sriracha chili paste
- 3 tablespoons cornstarch
other
- 1 1/2 pounds flank steak (or rib-eye), cut into thin 1″ slices
- 3 tablespoons peanut oil, divided
- 5 dried red Chinese chilies, broken in half
- 1 orange or green bell pepper, chopped into 1/2″dice
- 1 small onion, chopped
- 1 pound green beans, ends trimmed off
- 3 large garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 teaspoon szechuan peppercorns (toasted and ground)
- 1/2 cup chicken broth
- sesame oil (to taste)
Preparation
Make the marinade. In a medium bowl combine 1 1/2 teaspoons dark soy sauce, 3 tablespoons Chinese rice wine, bean sauce, sriracha chili paste, and cornstarch. Mix in the flank steak and marinate for 30 minutes or more.
Heat a large wok (or non-stick frying pan) over high heat until almost smoking. Swirl in one tablespoon of the peanut oil, and add dried red chiles. When they are darkened, add the bell pepper. Cook until slightly softened. Remove from heat and set aside in a small bowl.
Heat another tablespoon of peanut oil in wok. Add the onions and brown. Remove from heat and set aside in a small bowl.
In a large mixing bowl toss green beans with one tablespoon of dark soy sauce. Add to wok and cook until softened. Remove from heat and return beans to the mixing bowl and set aside.
Divide the marinated beef among two small bowls. Heat 1/2 tablespoon peanut oil in wok. Add the first batch of meat into a single layer in the pan and leave it undisturbed until the bottom browns. Then continue stir frying until cooked through. Remove from heat and set aside in a bowl. Wipe the wok clean for the second batch. Heat final 1/2 tablespoon oil in wok. Spread out remaining beef into a single layer in the wok and leave it undisturbed until the bottom browns. Mix in the garlic, ginger, and szechuan peppercorns, and continue stir frying until cooked through. Stir the first batch of beef back into the pan.
Add the remaining 1 tablespoon dark soy sauce and 2 tablespoons rice wine. Return to the wok the bell peppers, chilies, onions, green beans, and beef. Add the chicken broth and heat until cooked through.
Drizzle with sesame oil to taste. Serve with steamed white rice.
Other Chinese favorites
Mongolian Beef
Shrimp in Lobster Sauce
Kung Pao Chicken
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Farfalle with Sausage, Tomatoes, and Cream
December 11, 2010
Farfalle with Sausage, Tomatoes, and Cream (recipe adapted from Bon Appétit)
My notes: “Farfalle with Sausage, Tomatoes, and Cream” is a quick and easy perennial favorite of mine. I’ve been making this pasta dish for years. The recipe calls for plenty of fresh basil, a key ingredient, and just the right amount of crushed red pepper to give it a little heat. The flavors are clean and it’s simplicity at its best. The whole family will love it.
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup half and half
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Grated Pecorino Romano cheese
Preparation
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
Meanwhile, make the sauce. Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Break up meat with wooden spoon. Sauté until sausage is no longer pink. Add onion and garlic; sauté until onion is tender and sausage is browned. Add tomatoes and half and half. Reduce heat to low and simmer until sausage mixture thickens. Season to taste with kosher salt and pepper.
Toss some pasta with the sauce until well coated. Add some reserved cooking liquid if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil and romano cheese.
Ideas: Basil lovers, also check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Perfect Pepperoni Pizza
December 4, 2010
Perfect Pepperoni Pizza (recipe by “Oishii”)
My Notes: I’m passionate about pizza. I appreciate all of the differences in the crust, sauce, cheese, and toppings that each pizza maker brings to the table. It seems like an infinite combination of possibilities, and it’s no wonder everybody has a favorite pizza.
I’ve been making my own homemade pizza for many years now, and I serve it with the utmost confidence to my friends and family. It has never failed me! The crust is slightly crunchy with a unique buttery taste. The sauce, made with canned crushed tomatoes, oregano, and crushed red pepper, is a simple yet authentic version used by any pizzaiola throughout Italy. I prefer to use fresh mozzarella, which results in a silky texture and delicious flavor.
I have been meaning to share this recipe for some time. I hope you like it as much as I do. I’m not going to lie. This is a great pizza! The recipe makes enough for two 13″ pizzas.
Ingredients
Sauce
makes about 3 cups
- 3 tablespoons extra virgin olive oil
- 1/8 teaspoon crushed red pepper
- 3 large cloves of garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- kosher salt to taste
Dough
makes enough for two 13″ pizzas
- 1 1/3 cups water
- 2 packets (4 1/2 teaspoons) of active dry yeast
- 4 cups unbleached all-purpose flour
- dash kosher salt
- 1/2 cup extra virgin olive oil
Toppings
- 1 pound fresh mozzarella, thinly sliced
- 8 ounces thick sliced pepperoni
- 2 small onions, diced
Preparation
Make the sauce: Heat oil in a frying pan on medium. Add crushed red pepper and garlic and stir. Fry until garlic starts to brown, about a half minute, then quickly add canned tomatoes and oregano. Cook sauce until it thickens. Add kosher salt to taste. Cool before using. Can be made several days in advance and stored in the refrigerator.
Make the dough: Add 1 1/3 cups of water to a large glass measuring cup. Heat water in microwave to 100° – 110°F (lukewarm). Stir yeast into water until smooth. Combine flour, salt, and olive oil in a large bowl of an electric mixer. Add yeast-water to the flour mixture and mix until just combined. Add a little flour if the dough is too sticky. Use the dough hook on the electric mixer and knead dough for 10 minutes. Alternatively, flour a work surface and knead the dough by hand until pliable.
Form the dough into a ball. Grease a large bowl with olive oil, and put the ball of dough in it. Turn the dough until it is lightly coated with oil. Cover loosely with a kitchen towel (flour sack towels work great), set in a warm place, and let it rise for 30-45 minutes. The dough will double in size.
Make the pizzas: Preheat oven to 425°F. Punch down dough and form into two balls. Lightly flour two baking stones and roll out each ball of dough directly on them. Spread 1/2 cup or more pizza sauce onto each pizza, and top with cheese, pepperoni, and onion. Bake in oven for 25 minutes or until golden brown.
Pizza Making References
“Basic Italian: Everything you need to live the dolce vita at home,” by Cornelia Schinharl, Sebastian Dickhaut, and Kelsey Lane
“Pizza: Any Way You Slice It,” by Charles and Michele Scicolone
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
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Authentic Shrimp Pad Thai
October 9, 2010
Authentic Shrimp Pad Thai (recipe adapted from Kasma Loha-unchit)
My notes: Despite our love of Thai food here in the U.S. there is a curious lack of information about its ingredients and preparation. I think that this in part stems from our fear of the unknown. Indeed, shopping in an Asian grocery store can feel like being in a foreign country. However, if you locate a friendly grocery store and ask for some help in finding the ingredients, you’ll be well on your way.
I’ve been waiting for some time now to “come across” an authentic pad thai recipe. I think I have finally found my definitive source in Kasma Loha-unchit, a Thai native and cooking teacher. Despite a laundry list of unfamiliar ingredients, pad thai isn’t as daunting to make as it appears. After all, it’s a simple stir-fried noodle dish that is common “street food” in Thailand.
Ingredients
- 1/2 lb. dried or 1 lb. fresh thin rice noodles (gkuay dtiow or ban pho in Vietnamese)
- 3 tablespoons fish sauce (nahm bplah)
- 3 tablespoons tamarind concentrate
- 2 tablespoons palm or coconut sugar
- 4 tablespoons peanut oil
- 1/3 lb. fresh shrimp, shelled, deveined and butterflied
- 3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
- 4-5 cloves garlic, finely chopped
- 3 shallots, thinly sliced (or substitute half a medium sized onion)
- 1/4 cup small dried shrimp
- 1/4 cup chopped sweetened salted radish
- 1-2 teaspoons ground dried red chilies
- 3 eggs, scrambled
- 1 1/2 cups fresh bean sprouts, and more to garnish
- 1 cup garlic chives, cut into 1 1/2-inch-long pieces
- 2/3 cup chopped unsalted roasted peanuts
- 4 green onions, sliced (optional)
- cilantro, a few sprigs
- 1 lime, cut into small wedges
Preparation
Soak the rice noodles in cool or lukewarm water until the noodles are limp but still firm to the touch. Dry noodles will take much longer than fresh, from 40 minutes to an hour. When the noodles have softened, drain and set aside.
Make the sauce while the noodles are soaking. Combine fish sauce, tamarind, and palm sugar in a small bowl. Stir well until the sugar dissolves. Adjust flavors to desired taste of salty, sour, and sweet, and set aside.
Heat a large wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir fry the shrimp until it turn pink and is almost cooked through. Sprinkle lightly with some fish sauce and remove from the wok.
Swirl in 3 tablespoons of peanut oil to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes until golden. Add garlic and stir fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish, and ground dried chillies. Stir and heat through a few seconds.
Add the noodles and toss well with the ingredients in the wok. Stir fry 1 to 2 minutes, and when most of the noodles have changed texture and softened, push them to one side of the wok. Add the remaining teaspoon of oil to the cleared area and add eggs. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
Add the sauce. Stir well to evenly coat noodles. If the noodles are still too firm, add 1 to 2 tablespoons of water over them to help cook. Adjust flavors by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar. Toss in bean sprouts and the garlic chives. Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir until the garlic chives are partially wilted.
Transfer to a serving platter or onto individual sized serving plates. Garnish with the remaining bean sprouts, chopped peanuts, green onions, cilantro, and lime wedges. Squeeze lime juice over each portion before eating.
Serves 4 as a one dish lunch. Adapted from Kasma Loha-unchit.
Other Thai Favorites
Michael’s Crazy Chicken Rice Noodle Stir Fry
Pad Siew
Thai Style Wide Noodles in Gravy (Lard Nar)
What are your favorites?
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
